Easy Wine-Braised Antelope Shoulder Roast
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I was getting down to the last of my freezer’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 me 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 stays still moist, tender, and flavorful.
Serving Size: 6
Time To Make: 5 to 6 hours
Special Equipment: Slow cooker
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Easy Wine-Braised Antelope Shoulder Roast
6
servings30
minutes5
hoursKeep the screen of your device on
Ingredients
One bone-in antelope shoulder (or any big game shoulder roast)
1/3 cup yellow mustard
1 medium sized mustard leaf, chopped extremely finely (optional) or use 1 tbsp of your favorite herb like rosemary or thyme
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 carrots, peeled and cut into large pieces
2 bay leaves
Preparation
- Mix the mustard, mustard leaf, cardamom, ground cumin, paprika, and cayenne in a small bowl until you have a paste.
- Heat a large skillet over medium-high heat. Swirl a small amount of olive oil in the bottom.
- Rub the meat down with kosher salt. Sear on both sides.
- Remove the meat and deglaze the skillet with a splash of red wine. Spoon contents into the slow cooker.
- Cut small, evenly spaced slits into the meat and insert cut garlic.
- Slather the meat with the mustard paste and place in the slow cooker.
- Pour in the wine until the meat is just barely covered by liquid. Add bay leaves.
- 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.
- Remove meat and veggies and allow to rest before slicing. Spoon a small amount of liquid over the meat.
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