antelope guisado

once a year

hubster indulges 

in a good ol' fashioned

boys on the hunt, Hunt

the kind where they

pack in meals

stoke a fire for warmth

group lug fresh kill

and

walk for hours, in wet woods

apparently

it is a bonding experience

i am happy my husband hunts

what makes me more happy?

he doesn't care to have me by his side

we have a deal

he field dresses whatever he takes down

i will

butcher

&

cook 

it

i find antelope to be mild

extremely lean

and 

quite delicious
perfect
for this spicy
chili-esque
stew

antelope guisado

(printable recipe)

1 Tbs olive oil

2lbs antelope meat--in 1" cubes

1 small white onion--chopped

1 red jalapeno--finely chopped

1 green jalapeno--finely chopped

1 pasilla chile--chopped

3 cloves garlic--coarsely chopped

1 tsp ground chipotle pepper

1 tsp ground cumin

1 tsp dried oregano

1 tsp salt

1 tsp black pepper

1 bottle lager (or your favorite beer)

14oz can whole peeled tomatoes

preheat oven to 350F.  heat dutch oven over medium heat. add olive oil and onions.  cook onions until they begin to brown on the edges.  add the meat and saute until beginning to brown.  toss in the green jalapeno, red jalapeno, pasilla, and garlic. give it a good stir.  add the cumin, oregano, salt and pepper and cook for 3 minutes more.  add the beer and tomatoes, give another good stir.  cover, remove from heat and place in the oven for about 2 hours.  take a look at about 1 1/2 hours to make sure all the liquid has not evaporated. if it has, add a bit of water.  you want the guisado to be a bit loose, but not soupy

serve with tortillas, a bit of sour cream and a sprinkling of cilantro
*this would be equally good with lamb, beef or pork