This delicious antelope roast recipe is savory and tender, with plenty of mouthwatering sauce to serve over mashed potatoes or pasta. Cooking the antelope roast in a slow cooker makes it very tender. It is a great dish to make when you will be gone all day. Place some vegetables and potatoes in the crockpot with the antelope meat, and come home to a delicious aroma and a hot meal!
Antelope Roast Recipe for slow cooker
To get rid of the gamey flavor, we are going to brine this roast before we cook it. It does add a step, but since we brine overnight, it’s not any trouble. You can also make the roast without brining. The brining reduces any strong wild game flavor, but the recipe will work just fine without brining.
First, you want to put salt and vinegar into a container large enough to hold the roast. Add sliced garlic, and the antelope roast. Pour enough water into the container to cover the meat. Cover tightly with a lid or plastic wrap. Place in the fridge for 8 hours or overnight.
In the morning, drain brine and discard. Rinse roast, to remove any extra saltiness. Place roast into crockpot, and cover with tomatoes, water, gravy mix, onion, mustard, and salt.
How to cook antelope meat
Cook the roast on low for 10-12 hours. When the roast is done cooking, I like to cut it a couple time across the grain, so the meat ends up bite-sized instead of long shreds. Shred meat and serve over potatoes, rice, or pasta.
Antelope meat can be tough, it does best when cooked low and slow, like all day in the crockpot. Slow cookers are very forgiving, which is great for wild game!
Antelope Roast Recipe
- 3 lb antelope roast
- 2 15-oz cans crushed tomatoes or diced
- ½ cup water
- 1 packet gravy mix
- 1 onion chopped
- 1 Tablespoon mustard prepared
- 1 teaspoon salt
- 2 Tablespoons salt
- 4 cloves garlic sliced
- ¼ cup vinegar
- Place 2 Tablespoons salt, 1/4 cup vinegar, and sliced garlic into a large bowl. Stir. Add antelope roast, and cover with water.
- Cover bowl tightly with plastic wrap or a lid, and let meat marinade for 8 hours or overnight.
- Drain meat, discard marinade. Rinse meat and place in crockpot.
- Add ½ cup water, tomatoes, gravy mix, onion, mustard, and salt. Cook on low for 10-12 hours.
- Shred meat and stir back into sauce. Serve over potatoes or pasta.