Please Sign In

Please enter a valid username and password
  • Log in with Facebook
» Not a member? Take a moment to register
» Forgot Username or Password

Why Register?
Signing up could earn you gear (click here to learn how)! It also keeps offensive content off our site.

Recipe: Antelope Green Chile

Recent Comments

Categories

Recent Posts

Archives

Syndicate

Google Reader or Homepage
Add to My Yahoo!
Add to My AOL

The Wild Chef
in your Inbox

Enter your email address to get our new post everyday.

September 19, 2012

Recipe: Antelope Green Chile

By David Draper

In the years I’m lucky enough to add an antelope, like this one I shot near my home Saturday, to the larder, the very first thing I make, even before grilling the tenderloins, is a batch of my antelope green chile. Actually, the name is a bit of a misnomer as the addition of hominy turns this spicy stew into something closer to a classic posole. But, the original recipe I started with so many years ago, from A.D. Livingstone, called it a green chile, so I that’s what I call it.
Antelope Green Chile

Ingredients:

-5 Hatch green chiles (or Anaheim peppers), roasted, skinned and chopped (see below)
-3 lbs. antelope, cut into ½” cubes
-1-2 cups seasoned flour
-¼ cup canola or vegetable oil
-2 medium onions, chopped
-3 cloves garlic, minced
-2-4 jalapenos, seeded and diced
-2 tsp. dried oregano
-1 ounce gin
-4-6 cups of antelope stock (chicken or vegetable stock also works)
-1 can white hominy, drained
-1 can yellow hominy, drained
-Salt and pepper
-½ cup packed cilantro, finely chopped

Directions:

Roasting the peppers: Roast the green chiles over a hot fire, turning often, until the skins turn black. Transfer the charred chiles to a paper bag or covered bowl to steam for about 5 minutes. Using a fork, or your fingers, remove the charred skins, then stem and chop the peppers.

Heat 2-3 tbs. of oil in a 10-inch Dutch oven or large soup pot.

While the oil is heating, coat the diced antelope with the seasoned flour. I do this by shaking everything in a large paper bag, but you can also dredge the meat in a bowl or baking dish.

In small batches, brown the floured meat in the Dutch oven, adding more oil as necessary. Be sure not to crowd the pot. Shake the pot or stir occasionally until all sides are browned. Transfer meat to a paper-towel lined plate.

If necessary, add oil to the Dutch oven to equal 2 tablespoons. Add diced onions, along with a pinch or two of salt, and sauté until translucent, about 4-5 minutes.

Lower heat and add minced garlic. Stir until fragrant, about 1 minute.

Transfer meat back into the Dutch oven, along with jalapenos, oregano, gin and enough antelope stock to cover everything by 1-2 inches. Mix well.

Raise heat and bring the stew just to the boiling point.

Cover Dutch over and lower heat to a simmer.

Stir occasionally and add more stock as necessary.

About 30 minutes before serving, stir in hominy and salt and pepper to taste.

The antelope should be tender and the chile ready for the table in as little as 1 ½ hours, but the longer you let it simmer, the better it tastes.

Garnish with cilantro and serve with warm flour tortillas.

Comments (7)

Top Rated
All Comments
from MaxPower wrote 1 year 30 weeks ago

This is great stuff Dave. I remember wanting to get this recipe after you'd mentioned it in a food fight friday contest, so thanks a million.

P.S. Congrats on the beautiful speed goat.

0 Good Comment? | | Report
from eric89 wrote 1 year 30 weeks ago

Thanks for sharing! Looking forward to trying this for my WY harvest. In my experience, if you can find good enough green chile you can omit the jalapenos.

0 Good Comment? | | Report
from SD Bob wrote 1 year 30 weeks ago

I'm going antelope hunting the second week of October and this sounds like a dish to try if all works out? I'm guessing though that any wild game will work?

0 Good Comment? | | Report
from kaanimal wrote 1 year 30 weeks ago

Thanks Dave!!!

0 Good Comment? | | Report
from Dave Hurteau wrote 1 year 30 weeks ago

Dave,
Very similar to a posole verde we make here. Can't wait to try your version.

0 Good Comment? | | Report
from Gtbigsky wrote 1 year 30 weeks ago

David,

I assume that substituting white tail for antelope will work , but what do you think?? All venison is not created equal but In my experience white tail - mule deer and antelope are similar. Regardless, thanks for the recipe. I will hopefully put it to use soon. Our archery season opens the first weekend in OCT.

0 Good Comment? | | Report
from Double D wrote 1 year 30 weeks ago

Gtbigsky (and SD Bob) - Yes, the recipe should work great with deer, elk and even hog. Haven't tried it with anything other than antelope, so I'd be anxious to hear your take on it if you do try it with deer.

0 Good Comment? | | Report

Post a Comment

from MaxPower wrote 1 year 30 weeks ago

This is great stuff Dave. I remember wanting to get this recipe after you'd mentioned it in a food fight friday contest, so thanks a million.

P.S. Congrats on the beautiful speed goat.

0 Good Comment? | | Report
from eric89 wrote 1 year 30 weeks ago

Thanks for sharing! Looking forward to trying this for my WY harvest. In my experience, if you can find good enough green chile you can omit the jalapenos.

0 Good Comment? | | Report
from SD Bob wrote 1 year 30 weeks ago

I'm going antelope hunting the second week of October and this sounds like a dish to try if all works out? I'm guessing though that any wild game will work?

0 Good Comment? | | Report
from kaanimal wrote 1 year 30 weeks ago

Thanks Dave!!!

0 Good Comment? | | Report
from Dave Hurteau wrote 1 year 30 weeks ago

Dave,
Very similar to a posole verde we make here. Can't wait to try your version.

0 Good Comment? | | Report
from Gtbigsky wrote 1 year 30 weeks ago

David,

I assume that substituting white tail for antelope will work , but what do you think?? All venison is not created equal but In my experience white tail - mule deer and antelope are similar. Regardless, thanks for the recipe. I will hopefully put it to use soon. Our archery season opens the first weekend in OCT.

0 Good Comment? | | Report
from Double D wrote 1 year 30 weeks ago

Gtbigsky (and SD Bob) - Yes, the recipe should work great with deer, elk and even hog. Haven't tried it with anything other than antelope, so I'd be anxious to hear your take on it if you do try it with deer.

0 Good Comment? | | Report

Post a Comment