How do I cook this stuff? Far from it! If you become impatient, find a beer of your choice (if you are of age), and have a drink!

I came across a number of recipes for tougher cuts that required 24-48 hour cooking times using the immersion method (sous vide) but I was reluctant to try them. from United States for the love of family, friends, food & travel. However, knowledge of nilgai meat characteristics is limited.

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Please add Add garlic and continue to stir for about a minute. game alike. Pretty pictures. Any ideas?

I think I will become more comfortable with practice.
I still had to add water a couple of times. I served them up with the leftover beans and a side of Mexican rice. top with thinly sliced onion, if desired. No bones; they were too huge to pot so the coyotes got them. Tips, information and insights about MEAT, FISH and POULTRY. The single glass of wine, not so much. Set your steaks out on the counter for 30 minutes before cooking. You have finished cooking the steak and are about to devour it but RESIST! Place mozzarella on one patty. View 5 excerpts, references results and background, View 9 excerpts, references results and background, View 2 excerpts, references background and results, By clicking accept or continuing to use the site, you agree to the terms outlined in our.

o fit my needs, skill set, grocery list, and/or level of motivation and/or stamina. However, I wanted a recipe that allowed me to use whole shanks without having to cut them into rounds. Got questions? Place steak on rack 6 inches above hot coals.

This method enabled me to prepare a recipe that I would otherwise have overlooked until much cooler weather had I required a long cook time in the oven. Place the skillet you’re going to cook with in the oven while it preheats so it gets hot.

Not as flavorful or gamy as other venison, and offering a wide variety of cuts like tenderloin, ribs and shoulder (among many others), Nilgai antelope meat is a great alternative for the grill, barbecue or stews. What Do I Do With These Birds?

If you have knowledge about cooking nilgai, please let me know. for exclusive specials, recipes and save 10% on your next order.

I knew that the meat wouldn’t be overcooked, dry, or tasteless.

Last week, during an unexpected (and appreciated) cool spell,  I took advantage of the opportunity to cook up fifteen pounds of Nilgai rib meat, using my “Cook-All-Day” recipe. Nilgai antelope are a large bovid native to India that were introduced to North America and South Africa. Heat oven to 350 F. Season a 1 1/2-inch thick bison steak with salt on both sides. 3 tbs fresh thyme.

Not as flavorful or gamy as other venison, and offering a wide variety of cuts like tenderloin, ribs and shoulder (among many others), Nilgai antelope meat is a great alternative for the grill, barbecue or stews. Nilgai is delicious. DIRECTIONS In plastic bag or large shallow bowl, combine all ingredients except meat. You can find the recipe here: http://radiogastronomy.com/2011/11/11/frontier-beer-stew-with-pumpkin-poblano-purple-corn-antelope-dumplings/. steaksandgame@news.steaksandgame.com You must be a subscriber to . I’m guessing that most of you do the same thing. That’s why you’re reading this post.

Nilgai antelope are a large bovid native to India that were introduced to North America and South Africa. Cook-all-day venison, elk, nilgai, or pork uses the tough and sinewy bits that most hunters either grind up or just toss out. A fabulous friend of mine gave me an entire shoulder of Nilgai (the cutting-up process is another story). Labor Day Whitewing Hunt! Sometimes I stumble upon a fabulous recipe that’s just exactly what I’m looking for, just what the doctor ordered, so to speak. From meat that many hunters would toss out, I produced five delicious meals, right off the bat, and packaged up and froze several 1 ½ pound bags of succulent, cooked meat that will be used in quick meals  during the hot months of summer. Assemble burgers on a bed of arugula placed atop the toasted ciabatta.

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Earn 50 Reward Points by liking/following us: Also known as the South Texas Antelope, this is a mild, lean, very veal-like meat. Enter your email address to follow this blog and receive notifications of new posts by email. With that in mind, a little brainstorming resulted in the following recipe.

One of my biggest missions in writing this blog has been to share with hunters that no wild game meat should ever be wasted. That evening, feeling content that I had once again fulfilled my role as the Deerslayer’s/Nilgai slayer’s wife, patting myself on the back, if you will, I donned a stunning pair of red pumps and pearls. 1 3lb Nilgai Tenderloin. Gorgeous! The process known as resting, allows for all of the juices of the meat to lock inside the steak.


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