3 to 4 pound boneless Antelope roast, trimmed of fat
1 cup dry red wine
1-1/4 cups water
3 garlic cloves, crushed
6 medium carrots, cut in 1-inch pieces
2 celery stalks, cut into 1-inch pieces
1 medium onion, coarsely chopped
1/2 teaspoon dried rosemary, crushed
1 teaspoon ground cumin
2 bay leaves
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
2 tablespoons cornstarch

Directions:
Place the roast, 1 cup water, and garlic in a big plastic bag, fasten the bag firmly, and lay it in a glass baking dish. Marinate the roast in the bag, refrigerated and turning occasionally, for 4 days.
Drain the marinade into a slow cooker. Preheat the broiler. Brown the roast on all sides under the broiler for about 20-30 minutes. Transfer it to the slow cooker and add the carrots, celery, onion, rosemary, cumin, and bay leaves. Turn the slow cooker to low and cook for 10 hours, or until the roast is fork-tender.
Remove the roast and keep it warm in a pre-heated 150ºF oven. Transfer the cooking liquid to a medium saucepan; add the lemon juice, Worcestershire, salt and pepper. Bring the mixture to a boil. Remove the bay leaves. In a small bowl, combine the cornstarch and remaining 1/4 cup water and add to the cooking liquid. Continue cooking until the mixture thickens.
Cut the meat into serving portions and ladle a generous amount of sauce over each serving.

Antelope steaks
Flour
Garlic salt
2 tablespoons oil
2 bay leaves
1 cup sour creamShake well-trimmed steaks in paper bag with flour and garlic salt. Brown both sides well in a skillet with sizzling hot oil.Add bay leaves and sour cream. Simmer several hours until very tender.

Serve with rice and the sour cream gravy.

Serves 4
Ingredients:
marinade

2 tablespoons B and B liqueur
1 tablespoon light olive oil with a dash of toasted sesame oil
1 small shallot, minced
1 clove garlic, peeled and minced
1/8 teaspoon freshly ground sea salt
1/8 teaspoon freshly ground black pepper
sauce

sauce:
1 small shallot, minced
1 clove garlic, peeled and minced
1 cup beef stock
2 tablespoons sour cream
1/4 cup B and B liqueur

Marinade: In a medium bowl combine all the marinade ingredients, place the meat in the marinade, and refrigerate for about 2 hours.
Pour the oil into a heavy-based skillet on medium heat. Lift the meat from the marinade and dry well with paper towel. Place the meat in the pan and sear the medallions for about 3 minutes per side. Remove from the pan.

Sauce: In the same heavy-based skillet on medium heat, fry the shallot and garlic for 2 minutes. Return the medallions to the pan, add the liqueur, and flambé. When the flames have subsided, remove the meat and keep warm n the oven. To the same skillet, add the stock, increase the heat to high. And boil until it is reduced to about 3/4 cup, about 5 minutes. In a small bowl, mix 1 tablespoon of the reduced stock into the sour cream, then stir the mixture into the hot sauce. Keep warm but do not boil
Pool the sauce onto warm plates and place 2 medallions in each pool.

4 to 6 lb. antelope roast
bacon or salt pork for larding or barding
2 ribs of celery, with leaves, chopped
juice of 1/2 lemon
or 1/4 cup balsamic vinegar
1 bay leaf, crumbled
10 whole allspice berries
10 whole black peppercorns
2 cups whole wild plums
or 3/4 cup wild plum jelly
1 T. brown sugar
2 tsp. Dijon mustard or 1 T. capers
1 T. butter
1 to 2 T. cornstarch
salt and pepper

Lard the roast or bard it after seasoning the surface as follows: Rub well with half the lemon juice, crumbled bay leaf and the whole allspice and peppercorns. Cover with the chopped celery and sprinkle on the remaining lemon juice. Place on a rack in a rotating pan. Roast in a 350-degree oven for about 16 minutes per pound for rare (125 degrees at the center). Baste frequently, adding a little water to the roasting pan if it begins to dry out. About 30 to 45 minutes before the meat is done, add whole, washed plums (or jelly) to the roasting pan along with 3/4 cup water. When ready to serve remove the celery and spices and set aside. Rub the plums and other contents of the roasting pan through a sieve. If the result is too thick for a smooth sauce, add water and stock and simmer briefly. If it is too thin, thicken it with a little cornstarch well mixed in a few tablespoons of water or stock. Simmer thicken, stir in butter, mustard or capers and serve over slices of roast garnished with reserved celery.