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Furthermore, Ables et al. Based on the recipes I see being posted and saved, my guess is that some of the best cooks on the net are on this site, and I just KNOW someone out there has a fabulous answer for me - so I can invite my generous friend and his lovely wife over for a Nilgai …

And thus… you should marinate it whenever possible, and any cooking method that dries out this already dry meat should be avoided. Stir around to let the olive oil work its magic on the spices.

nilgai (venison) backstrap nilgai or set aside the pieces as you make them, . Add ½ to 1 teaspoon of comino and stir. You can experiment with other flavorings to mix into the ground meat—smoked Adobo sauce, minced shallots, Parmesan cheese, smoked paprika and even cinnamon are elements worth mixing in.

I got about 1.5 - 2 lbs of it. Add garlic and continue to stir for about a minute.

If you have knowledge about cooking nilgai, please let me know. 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. Fact four: Nilgai meat is very lean with hardly any fat, so it dries out quickly.

So you could try nilgai kebabs, grilling it wrapped in bacon… Here’s nilgai pie, made by roadside hawkers in Singapore: How Long to Cook Steak on the Grill The exact ribeye grill time will vary slightly depending on thick it is, whether it’s boneless or bone-in, and so forth. The ham steaks can be cooked just like chicken fried steak. Chop and shred meat into a cast iron skillet. Or, depending on the thickness just pan sear it in a cast-iron skillet.

In a high-sided cast iron skillet, saute′ finely chopped onion in olive oil for a couple of minutes. Nilgai is delicious. Season as you would a steak and grill it rare.

Once native to India, the Nilgai antelope has made itself quite at home in Texas, where it was successfully introduced back in the 30s. Lastly, when cooking whole-muscle recipes, like backstrap, tenderloin, or a roast, it’s important to realize that the muscle is denser than venison, which will, in fact, affect cooking time. Return steak to pan flat-side down, reduce heat to medium, and cook until desired degree of doneness, about 2–2½ minutes for medium rare. Given the differences between grills, cooking surfaces, and cuts of steak, there aren't specific cook times for grilling steak. Fat inclusion into lean ground products often occurs … how to cook nilgai how to cook and eat bluegill how to cook eggplant how to cook carrots how to cook cube steak how to cook a ham how to cook . Meat changes in texture and density as it cooks, so it helps to know how each steak feels before it hits the grill. For medium rare, the internal temperature should be 125°-130°F, internal color should be opaque, lighter red, and texture should be just resilient to the touch, droplets of red juice should rise to the surface of the steak. My coworker gave me a bunch of deer meat in early jan, but also hooked me up with a bit of nilgai. better understanding of how to cook nilgai meat.

north carolina mountain elopement chapel But when cooking this 24-ounce bone-in ribeye, we first grilled it over high heat for 10 minutes per side before moving it to a cooler part of the grill and cooking it for another 20 to 25 minutes. More time will be needed in the oven at a lower temperature (say 300°). It makes for wonderful hamburgers, especially when paired with smoky and spicy flavors. Add cayenne, white pepper, and oregano. I have Nilgai steaks, Nilgai medallions, stew meat, and strips. Slow Cook Pineapple Ham steak with Mustard Sauce Homemade Food Junkie balsamic vinegar, water, fresh thyme, steaks, Dijon mustard, brown sugar and 1 more Slow Cooker Ham Steaks and Pineapple Rings The Magical Slow Cooker Never cooked this so don't know what to do.

Add enough beef stock to cover meat and simmer on low. The removal of these layers and bits is definitely more time-consuming. (1973) also reported that nilgai are very lean with fat trim from the carcass ranging from 0.02% in subadult males to 1.44% in females.

Season with salt and pepper mix.

Nilgai meat has a wonderful flavor—rich, lean, and juicy.