- 1 (3-4 lbs.) boneless Antelope roast, trimmed of fat
- 1 c. dry red wine
- 1 1/4 c. 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 tsp. dried rosemary, crushed
- 1 tsp. ground cumin
- 2 bay leaves
- 1 Tbsp. fresh lemon juice
- 1 tsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 2 Tbsp. cornstarch
Place the roast, 1 cup dry red wine, 1 cup water, and garlic in a big plastic zip-top bag; lay it in a glass baking dish. Refrigerated and turn occasionally, for 4 days. Drain the liquid into a slow cooker. Preheat the broiler. Place roast on broiling pan and brown 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 8-10 hours, or until the roast is fork-tender. Remove the roast and vegetables and keep them warm in 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 to form a paste. Add mixture to the cooking liquid. Continue cooking until the mixture thickens into a sauce consistence. Slice roast and serve with sauce.
Serves 4 to 6
