Wild Recipes

Wine-Braised Antelope Shoulder Roast

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I was getting down to the last of 2019’s pronghorn antelope and had a whole, bone-in shoulder just waiting for a special occasion. I got the opportunity when my whole family came to stay with my wife and I for our long-delayed private wedding ceremony. I had heard of coq-a-vin and using a small amount of wine in a braising liquid but decided to go all out and use almost a whole bottle. The combination of the mustard and wine gives the roast a bite while the meat was still moist, tender, and flavorful.

Serving Size:
Time To Make:
5 to 6 hours
Special Equipment:
Slow cooker

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  • One bone-in antelope shoulder
  • 1/3 cup yellow mustard
  • 1 medium sized mustard leaf, chopped extremely finely
  • ½ tsp each of cardamom, ground cumin, paprika, and cayenne
  • 5 cloves garlic, cut in half lengthwise
  • Kosher salt
  • 1 bottle red wine
  • 1.5 pounds red potatoes
  • 1 medium onion
  • ½ pound baby carrots
  • 2 bay leaves


  1. Mix the mustard, mustard leaf, cardamom, ground cumin, paprika, and cayenne in a small bowl until you have a paste.
  2. Heat a large skillet over medium-high heat. Swirl a small amount of olive oil in the bottom.
  3. Rub the meat down with kosher salt. Sear on both sides.
  4. Remove the meat and deglaze the skillet with a splash of red wine. Spoon contents into the slow cooker.
  5. Cut small, evenly spaced slits into the meat and insert cut garlic.
  6. Slather the meat with the mustard paste and place in the slow cooker.
  7. Pour in the wine until the meat is just barely covered by liquid. Add bay leaves.
  8. Set slow cooker to low. Check after 2.5 hours. Add veggies and top off the liquid with water or stock if necessary. Some venting will be required as the alcohol evaporates off. Cook for an additional 2.5 hours or until the veggies are cooked.
  9. Remove meat and veggies and allow to rest before slicing. Spoon a small amount of liquid over the meat.

A note on sourcing the cut or foraged ingredients:
I used mustard greens from my garden. Having a variety of fresh greens or herbs on hand can serve as inspiration for trying new things. Experiment with what you have around.

Alternate Cuts That Work:
Any game shoulder would work. 4-6 deer or antelope shanks would be a good substitute as well.

Chase Waller

Chase Waller is a Mississippi-born outdoorsman with a passion for hunting, culture, and food. After joining the Air Force in 2011, he has hunted, fished, hiked, and camped across the globe. Currently residing in Riverview, FL with his wife and son, Chase spends his time exploring public lands, looking for new adventures, and tinkering with recipes. He is also an active member of Backcountry Hunters & Anglers.

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