Cannundrums Nilgai Antelope Shoulder Roast
Sauces. Stocks. Rubs. Cooking Tips. All. Antelope Shawarma with Greek Salad on Shelly's Game Kitchen. Venison Fajita Tostadas. Wild game recipes for venison, wild boar and quail from Broken Arrow Ranch.
Cannundrums Ground Nilgai
Posted on May 29, 2014 by thedeerslayerswife. 8 Comments. 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. From meat that many hunters would toss out, I produced five delicious meals, right off the…. Continue Reading.
Nilgai Herd in Vrindavan YouTube
Nilgai Roast 1 package of dry brown gravy mix 1 package of dry onion soup mix 1 package of dry ranch dressing mix 1 package of dry italian dressing mix Salt and Pepper Carrots Onions Potatoes 1/2 cup of water Place carrots, cut up onions, and small potatoes in the bottom of the crock pot. Put the roast in on top of vegetables.
Nadan Chicken Roast recipe Chicken Roast Kerala stylePan fried
In a skillet, melt the butter over medium-low heat. Add the garlic, rosemary, vinegar, and a pinch of salt and cracked pepper. Cook, stirring occasionally, for a few minutes to allow the aromatics to soften and infuse the butter, but don't let the milk solids toast; reduce the heat if needed. Remove from the heat and transfer to a small glass.
Nilgai A nilgai (Boselaphus tragocamelus) in south Texas. … Flickr
Nilgai Antelope Denver Leg, Boneless. from United States by Broadleaf. Including the rump, topside, silverside, and knuckle, our Denver leg is sourced from premium Nilgai Antelope. Tender and flavorful, this portion can be fabricated into anything from steaks and medallions to roasts and more! This product is currently out of stock.
Chat masala powder Indian Cooking Manual
(serves 6) Vegetable & pignoli "ricotta" tartlette made with house dried onion & tomato, marinated zucchini & kalamata olives & a sage pesto sauce Ingredients Antelope sirloin: 6 Portions 8oz each of south Texas (Nilgai) antelope sirloin Celtic salt and fresh-grounded black pepper to season Savory Tart shell: ½ cup Brazil nuts soaked for 2
Nilgai A nilgai (Boselaphus tragocamelus) in south Texas. … Flickr
3 pounds of venison sirloin, butterflied and pounded to ½-inch thick. 3 large cloves of fresh garlic, finely chopped. 1 bunch of flat-leaf parsley, rinsed and rough chopped. 3 cups of fresh spinach. Zest of one lemon. 3/4 cup of grated Parmesan cheese. 12 slices of Provolone cheese. Salt and pepper to taste. Additional items.
Black Nilgai Boselaphus tragocamelus found in various jungles and
Mix all the ingredients except the meat together in a large pot and bring to a boil over high heat. Turn the heat off, cover and let come to room temperature. Add the meat and make sure it is submerged in the brine. Cover and refrigerate for a week. Remove meat from brine and rinse off. Place in pressure cooker or Instant Pot, adding enough.
Nilgai Boselaphus tragocamelus (female) Shanthanu Bhardwaj Flickr
A fabulous friend of mine gave me an entire shoulder of Nilgai (the cutting-up process is another story). For those of you unaware, Nilgai is a type of antelope. So, it's very lean, very clean, 100% organic protein. A meat-eater's nirvana, and I do not want to ruin it. Google produces everything from "cook the heck out of it" to "soak it in.
Nilgai A nilgai (Boselaphus tragocamelus) in south Texas. … Flickr
Step 3: When the oven is preheated place the venison loin on a baking sheet or in a roasting pan and drizzle on the olive oil and roll it in the herb garlic mixture. Step 4: Roast for 12-18 minutes, depending on the size and thickness of your backstrap, and pull the meat out of the oven when it reaches an internal temperature of 115-125F.
Corned Nilgai The Deerslayer's Wife
Preparation. In a large pot, add the water and all the ingredients for the brine, and heat over medium-high heat. Bring the mix to a boil then reduce to a simmer for 15 minutes. Remove the pot from the heat and allow it to cool. After the brine has cooled, gently drop the meat into the pot to brine in a cool place for 24 to 48 hours.
FileFlickr bokchoisnowpea 4266923676Roast peameal bacon.jpg
The Nilgai Antelope roast comes from the Chuck Shoulder. The Shoulder consists of the outside group of muscles extending from the Elbow to the ridge of the Blade bone in the Shoulder, thus the name "Shoulder." The cut location is the main body of the Shoulder consisting of the Long Head and Lateral Head that runs parallel with the Petite.
Cannundrums Nilgai Antelope Shoulder Roast
Brown ground meat in a Dutch Oven over medium heat until no pink is showing. Drain any excess fat. Add tomatoes and spices, stir well and cover. Simmer for about an hour, stirring occasionally and adding a little water if it seems too dry. Add beans and simmer for 10 minutes more.
Cannundrums Ground Nilgai
Take the tenderloin from the fridge and salt it well. Set it aside to come to room temperature for about 20 minutes. Lay out the roasted red pepper and cut it into large squares (circles would be fine, too). Remove any stray seeds. Grind the dried mushrooms to a powder in a spice grinder, the add to the venison stock.
Cannundrums Nilgai Antelope Shoulder Roast
Add enough broth (or water) to cover the meat. Stir and taste, adding salt, pepper or Garam Masala (a nice blend of spices) to taste. Note adding yogurt at the end will smooth out the flavor. Cook in oven, uncovered for 1 1/2 to 2 hours, until meat is tender. Stir occasionally and add water or broth if needed.
Nilgai Photograph by Tara Potts Fine Art America
In a separate skillet, sear the burger patties for 3-4 minutes on one side. Flip to sear the other side. Top each patty with two slices of provolone cheese. Cover the skillet to melt the cheese. Sear the burgers in a hot cast-iron skillet. Place a cooked patty on a bun. Top with sliced sausage and pile high with onions and peppers.
