This braised antelope melts in your mouth and comes packin' heat. Perfectly seasoned antelope shoulder slow-roasted in a bubbly tomatillo sauce with potatoes, and topped with fresh cilantro for a fully loaded spoonful.
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When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes. Add a dutch oven pan to the grill to preheat as well.
In a food processor, puree 2 cups of chicken stock, 1/4 of the tomatillos, the green onions, cilantro and stems and garlic. 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 remaining tomatillos and cook until tender and browned in spots, stirring occasionally, 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 approximately 2 hours until meat is very tender.
Add potatoes to antelope and cook about 30 minutes until potatoes are tender.
Stir in remaining 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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