- 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
- Place the roast, 1 cup water, and garlic in a big plastic bag, fasted 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.