This braised antelope melts in your mouth and comes packin' heat. Perfectly seasoned antelope shoulder is slow-roasted in a bubbly tomatillo sauce with potatoes, and topped with fresh cilantro for a fully loaded spoonful.
3 Cup chicken stock, divided
1 Pound tomatillos, husked, rinsed and cut into 1/2 inch wedges, divided
1 Bunch green onion, coarsely chopped
1 1/2 Cup fresh cilantro with tender stems
3 Clove garlic, peeled
olive oil
salt and pepper
5 Pound antelope shoulder, trimmed and cut into 2 inch cubes
1 Large onion, chopped
1 Tablespoon cumin seeds
3/4 Cup diced, roasted, peeled and seeded mild green Hatch or Anaheim chiles
2 Teaspoon dried oregano
1 Pound Yukon Gold potatoes, peeled and cut into 3/4 inch cubes
3 Cup chicken stock, divided
1 Pound tomatillos, husked, rinsed and cut into 1/2 inch wedges, divided
1 Bunch green onion, coarsely chopped
1 1/2 Cup fresh cilantro with tender stems
3 Clove garlic, peeled
As Needed olive oil
To Taste salt and pepper
5 Pound antelope shoulder, trimmed and cut into 2 inch cubes
1 Large onion, chopped
1 Tablespoon cumin seeds
3/4 Cup diced, roasted, peeled and seeded mild green Hatch or Anaheim chiles
2 Teaspoon dried oregano
1 Pound Yukon Gold potatoes, peeled and cut into 3/4 inch cubes