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Braised Antelope Chile Verde

45

2

Cherry

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.

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  • 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

  • 1

    When ready to cook, set Traeger temperature to 375°F and preheat, lid closed for 15 minutes. Add a Dutch oven to the grill to preheat as well.

    375 ˚F

  • 2

    In a food processor, puree 2 cups of chicken stock, 1/4 of the tomatillos, green onions, cilantro and stems, and garlic. Set salsa verde aside.

    • 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

  • 3

    Add olive oil to the preheated Dutch oven pan. Season antelope pieces with salt and pepper. Working in batches, add antelope to Dutch oven. Cook until browned, about 4 minutes per batch. Transfer to a bowl.

    375 ˚F

    • As Needed Olive oil

    • To Taste salt and pepper

    • 5 Pound antelope shoulder, trimmed and cut into 2 inch cubes

  • 4

    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.

    • 1 Large onion, chopped

    • 1 Tablespoon cumin seeds

  • 5

    Add remaining tomatillos and cook until tender and browned in spots, stirring occasionally, about 8 minutes.

    375 ˚F

  • 6

    Return antelope and juices to pot. Add 2 cups reserved salsa verde, 1 cup stock, chiles and oregano. Cover, and cook for approximately 2 hours until meat is very tender.

    375 ˚F

    • 3/4 Cup diced, roasted, peeled and seeded mild green Hatch or Anaheim chiles

    • 2 Teaspoon dried oregano

  • 7

    Add potatoes to antelope and cook about 30 minutes until potatoes are tender.

    375 ˚F

    • 1 Pound Yukon Gold potatoes, peeled and cut into 3/4 inch cubes

  • 8

    Stir in remaining salsa verde. If the sauce is too thick, thin with more chicken stock. Season with salt and pepper and serve. Enjoy!

    • To Taste salt and pepper

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