Sunday's Antelope Vindaloo

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.