Wild Game (Antelope) Curry

Antelope Curry Recipe | wild game recipes | Wild Food Blog

I could eat curries once a week (especially in the fall and winter). I’ve tried in the past, but then Roy gets burned out pretty quickly. So we go months and months without eating them. During this time, every time I open my spice drawer, I see the large bag of curry powder sitting there…far too full…

But it’s been awhile since we’ve eaten curry, so Roy was up for it again! Lucky for me!

I love that with curries, you can just throw a bunch of spices together in a pot and let it simmer. Then the outcome is tender meat with powerful, bold flavors.

Antelope Curry Recipe | wild game recipes | Wild Food Blog

When I serve rice with any dish, I tend to throw a bunch of similar spices into the rice as it cooks. So for this recipe, I combined the rice and water with a cinnamon stick, a bit of curry powder, lemongrass, garam masala, and salt to let everything simmer together providing even more flavor for the final dish. Before I started keeping track of my recipes for this blog, I was TERRIBLE about measuring. I cooked everything like I did the rice – throw a bunch of spices in, sample, adjust, sample, and adjust some more.

It’s a hard habit to break, so I continue to cook my rice that way! :)

Happy weekending everybody!

Antelope Curry Recipe | wild game recipes | Wild Food Blog


Antelope Curry
Antelope Marinade
  • 2 pounds antelope steak, cubed
  • Half an orange, juice squeezed out and rinds thrown in
  • 1 Tbsp curry powder
  • 1¼ tsp freshly ground fenugreek
  • ½ tsp freshly ground coriander
  • ½ tsp garam masala
  • ½ tsp dried lemongrass
  • 2 Tbsp olive oil
  • 2-3 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 4 garlic cloves, minced
  • 2-3 inches of ginger root, grated/finely chopped
  • ½ tsp ground New Mexican chili powder
  • ¼ tsp ground cardamon
  • 1 tsp dried lemongrass
  • Dash of ground cloves
  • ¼ tsp dried curry powder
  • ¼ tsp cayenne (or less if you don't like spicy food)
  • ¼ tsp garam masala
  • 1 cinnamon stick
  • ¾ tsp Kosher salt
  • 1 Tbsp + ½ tsp tomato paste
  • 1½ cups water
  • 1 cup coconut milk
  • 1 cup cooked brown or white basmati rice
  • Cilantro
Antelope Curry
  1. Marinate antelope overnight.
  2. Heat olive oil in a large pot.
  3. Brown antelope along with the marinade until outside is browned.
  4. Add onions, garlic, and ginger and saute with meat. If contents are sticking to pot, add a bit more olive oil.
  5. Add all of the spices after a few minutes (New Mexican chili powder through salt) and cook for several minutes.
  6. Add tomato paste and water, mix well, and simmer for 30 minutes, stirring occasionally.
  7. Add coconut milk and gently simmer for another 15 minutes.
  8. Serve over cooked rice and top with cilantro.



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