Salt and pepper
Flour
3-4 lbs. antelope roast
3 tbsp. fat
2 c. water
1 tbsp. wine vinegar

Salt, pepper, and flour roast. Saute in hot fat until browned. Add water and vinegar. Cover and cook slowly 3 to 4 hours. Potatoes and carrots may be added last half hour of cooking, if desired. Yield: 6 servings.