Antelope Stew

Ingredients

• 1/4 cup all-purpose flour,
• Kosher salt and freshly ground black pepper
• 2 pounds antelope stew meat or sirloin, but into 1/2-inch cubes
• 7 tablespoons butter, divided
• 5 cups port or red wine, divided
• 2 cups beef stock or bouillon
• 4 sprigs thyme
• 2 tablespoons minced garlic
• 3 bay leaves
• 1/2 tablespoon minced rosemary leaves
• 1 1/2 pounds potatoes, quartered
• 1 large onion, roughly chopped
• 4 carrots, peeled and roughly chopped
• 4 celery ribs, roughly chopped
• 1/2 cup tomato paste
• Generous pinch ground nutmeg