In a large bowl, add the flour and season with 1 teaspoon of salt and pepper, to taste. Add the antelope
and toss to coat well. Melt
3 tablespoons butter
in a heavy bottom pot over medium-high heat and add the antelope. Saute the antelope until browned, stirring throughout the cooking process. After browning, deglaze
with 4 cups of port or red wine
, then add the stock, thyme
, bay leaves, rosemary
and potatoes. Reduce the heat to medium, cover and simmer until the meat is tender, about 40 to 50 minutes.
In separate pan, over medium heat, add remaining butter, the onion, carrots, and celery
and cook, stirring, for 5 to 6 minutes. Deglaze the pan with the remaining 1 cup of wine, then add the tomato paste
, and cook for 10 to 15 minutes. Pour the vegetable mixture into the meat mixture and simmer
for an additional 40 to 50 minutes, depending on the thickness of the stew. Season with salt and pepper, to taste. Transfer the stew
to a serving dish and serve.