Antelope Stewed with Black Currants

Preparation info
  • Serves


    • Difficulty


Appears in

By Clarissa Dickson Wright and Johnny Scott

Published 2004

  • About

The antelope, the most beautiful and graceful of the deer family, is quite small in size and does not yield the larger cuts of other deer species. It is, however, a sweet and delicious meat, and I offer this, and the following recipes, for your delectation.


  • 2 pounds boneless antelope
  • flour seasoned with salt and pepper
  • olive oil
  • 1¾<


Cut the meat into chunks and roll it in the seasoned flour. Heat a little oil and brown the meat.

In a heavy pan, bring the stock to a boil and add the black currants. Return to a boil and add the meat, a few pieces at a time so the liquid stays at a boil. Add salt and pepper, the whole shallots, thyme, and bay leaf, and simmer for 45 minutes.