Antelope Stew

1-1/2 pounds antelope meat

1 tablespoon butter

3 medium onions

2 beef bouillon cubes

1/2 teaspoon Nature's Seasonings or other seasoned salt

1 teaspoon teriyaki sauce

1/2 teaspoon Worcestershire sauce

1 cup red wine

1 bottle beer, use dark for more robust flavor

1 (16 ounce) can stewed tomatoes

1 can Campbell's golden mushroom soup

Cut up antelope meat into bite size pieces. Remove any fat. Brown lightly in melted butter. Chop onions and add to meat while browning. After five minutes add seasoned salt, teriyaki sauce, Worcestershire sauce and mix well. Add wine, beer, stewed tomatoes and beef bouillon cubes. Simmer for one hour, stirring occasionally, add golden mushroom soup and simmer until meat is tender.

Copyright 1998-2014 Stephen Ricciardelli