A colleague of my husband's has given us several packages if Antelope that he has shot. Antelope is a gamey meat that needs quite a bit of strong seasoning to avoid the wild taste. One of my tricks is buying an existing seasoning mix by Asian Home Gourmet. I use several but for this task I will use Vindaloo Curry.
You will need the following ingredients:
1 package of Asian Home Gourmet Indian Vindaloo Curry
1 pound of cubed antelope
1 whole onion- chopped into inch pieces
1 cup of frozen peas
1 cup of baby carrots
1/2 cup of chopped zucchini
1/2 cup chopped tomatoes or 1/2 cup tomato puree
1 cup Basmati rice
1 can chicken broth (crock pot version)
1 /3 cup water
1Tblsp olive oil
cilantro to garnish
There are two ways to make this recipe. The first one is the one I normally use. I cube the antelope and cut the veggies and throw everything into a crock pot except the peas and tomatoes. I let it cook on low all day.
then I serve it over Basmati rice from the rice cooker and garnish with the cilantro.
Second version
I cook the Basmati rice first in my rice cooker which takes all the guess work out of it. I then cut up all my veggies and then the antelope. I place the oil in a large fry pan on medium heat. I add the oinons and the seasoning packet
and stir fry for about 2 minutes. I then add the meat and stir fry for 3 minutes. I stir in the tomatoes, vegetables and water and bring to a boil. I then reduce heat , cover and simmer for about 15 minutes or until cooked. Stir occasionally then serve with Basmati rice and garnish with cilantro.
