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  • Braised Antelope Chile Verde
 
  • Braised Antelope Chile Verde
 

Braised Antelope Chile Verde

Braised Antelope Chile Verde
0.0
0.00Braised Antelope Chile Verde
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  • Difficulty3/5
  • Prep time45 mins
  • Cook time2.5 hrs
  • Serves6 - 8
  • HardwoodBig Game Blend

This braised antelope melts in your mouth and comes packin' heat. Perfectly seasoned antleope shoulder slow-roasted in a bubbly tomatillo sauce with potatoes, and topped with fresh cilantro for a fully loaded spoonful.

Ingredients

  • 4 cups chicken stock
  • 1 lb tomatillos, husked, rinsed, cut into 1/2" wedges
  • 1 bunch green onions, coarsely chopped
  • 1 1/2 cups fresh cilantro with tender stems
  • Olive oil
  • cloves garlic, peeled
  • 5 lbs antelope shoulder, trimmed, cut into 2" cubes
  • 1 large onion, chopped
  • 1 tbsp cumin seeds
  • 3/4 cup diced, roasted, peeled, seeded mild green chiles (hatch or anaheim)
  • 2 tsp dried oregano
  • 1 lb yukon gold potatoes, peeled, cut into 3/4" cubes
  • Fresh cilantro
  • Red chile salsa
  • 4 cups chicken stock
  • 1 lb tomatillos, husked, rinsed, cut into 1/2" wedges
  • 1 bunch green onions, coarsely chopped
  • 1 1/2 cups fresh cilantro with tender stems
  • Olive oil
  • cloves garlic, peeled
  • 5 lbs antelope shoulder, trimmed, cut into 2" cubes
  • 1 large onion, chopped
  • 1 tbsp cumin seeds
  • 3/4 cup diced, roasted, peeled, seeded mild green chiles (hatch or anaheim)
  • 2 tsp dried oregano
  • 1 lb yukon gold potatoes, peeled, cut into 3/4" cubes
  • Fresh cilantro
  • Red chile salsa

Preparation

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!

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  • Difficulty3/5
  • Prep time45 mins
  • Cook time2.5 hrs
  • Serves6 - 8
  • HardwoodBig Game Blend

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