Behind the Recipes
Roast Antelope with Carrot-Rosemary Sauce by Fossil Farms
Makes 4-6 servings
INGREDIENTS:
3 to 4 lb. boneless antelope roast, trimmed of fat
1 cup dry red wine
1 1/4 cups water
3 garlic cloves, crushed
6 medium carrots, cut in 1-inch pieces
2 celery stalks, cut in 1-inch pieces
1 medium onion, coarsely chopped
1/2 teaspoon dried rosemary, crushed
1 teaspoon ground cumin
2 bay leaves
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons cornstarch
PREPARATION:
1. Place the roast, 1 cup water, and garlic in a big plastic bag, fasten the bag firmly, and lay it in a glass-baking dish. Marinate the roast in the bag, refrigerate and turn occasionally for 4 days.
2. Drain the marinade into a slow cooker. Preheat the broiler. Brown the roast on all sides under the broiler for about 20 to 30 minutes. Transfer it to the slow cooker and add the carrots, celery, onion, rosemary, cumin, and bay leaves. Turn the cooker to low and cook for 10 hours, or until the roast is fork tender.
3. Remove the roast and keep it warm in a pre-heated 150 degree F oven. Transfer the cooking liquid to a medium saucepan; add the lemon juice, Worcestershire, salt and pepper. Bring the mixture to a boil.
4. Remove the bay leaves. In a small bowl combine the cornstarch and remaining 1/4 cup water and add to the cooking liquid. Continue cooking until the mixture thickens.
5. Cut the meat into serving portions and ladle a generous amount of sauce over each serving.
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