Spoiler alert! This Marinated Roast & Red Potatoes has two secret ingredients. Are you ready for them?
The first is antelope. That’s right. I love antelope. It’s probably one of my favorite meats. I know. . . I’m a little strange.
The second is kombucha! Yeah, baby! Now, please note, I do not really like plain kombucha to drink, but it makes a great marinade. 🙂
Now, for those of you who don’t happen to have antelope or kombucha lying around your kitchen (not that they were lying around mine, per se), I’m sure any red meat and red wine would work just fine. And if you’re fresh out of liquid aminos, you could just use a gluten-free soy sauce.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra, but I will earn a small percentage that will go to help support and maintain this site and its free content. Thanks! 😉
- 2 - 2lb. antelope roasts (or a 4 lb. roast cut in half)
- 1 1/2 - 2 c. kombucha
- 3 T. Bragg's liquid aminos or coconut aminos
- 2 T. minced garlic, divided
- 6-8 red or fingerling potatoes
- 2 celery stalks
- 1/4 onion
- 1/4 c. olive oil or coconut oil
- 1/2 t. oregano
- 1 t. parsley
- kosher salt, to taste
- pepper, to taste
- Place the roasts in a bowl and cover with kombucha, aminos, and half the garlic. Let marinate in the fridge at least one hour.
- Preheat oven to 350.
- Cut potatoes into quarters or thirds, chop celery into slivers, and dice up the onion.
- Place roasts in a 9x15 baking dish and arrange veggies around them.
- Pour marinade over meat and veggies and drizzle with olive oil.
- Sprinkle with herbs, salt, and pepper, and bake for about 1 hour and 15 minutes for medium-done.
- Let rest a few minutes after removing from the oven, in order to let the meat soak up some of the juices.