Become A Traeger Ambassador
Share your Traeger stories on social media and gain exclusive access to gear, content, and experiences.Apply Now
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes. Add a dutch oven pan to the grill to pre-heat as well.
In a food processor, puree 2 cups of chicken stock, 1/4 of the tomatillos, the green onions, cilantro and stems and galic. Set salsa verde aside.
Add olive oil the pre-heated dutch oven pan. Season antelope pieces with salt and pepper and working in batches, add antelope to dutch oven. Cook until browned, about 4 minutes per batch. Transfer to a bowl.
Pour off all but 1 tablespoon of fat from the pot, add extra oil if needed. Add onion to pot and sauté until soft. Sprinkle cumin seeds over onions, and cook until onion is golden brown and cumin is toasted.
Add remaning tomatillos and cook until tender and browned in spots, stirring ocassionally, about 8 minutes.
Return antelope and juices to pot. Add 2 cups reserved salsa verde, 1 cups stock, chiles, and oregano. Cover, and cook for approximatelly 2 hours until meat is very tender.
Add potatoes to antelope and cook about 30 minutes until potatoes are tender.
Stir in remaning salsa verde. If the sauce is too thick, thin with more chicken stock. Season with salt and pepper and serve. Enjoy!
Access this, and over a thousand other Traeger recipes on the Traeger App.