How to cook Nilgai?

Treat it as you would buffalo or grass fed beef. The simpler the preparation the more you'll enjoy it's natural flavor. Grilled and served a la forrestiere, (like the hunter). With lots of herbs, mushrooms etc (like you might find on the forest floor). If you've got the bones, roast them and make stock. The inspiration is up to you. Are your friends from Montana or Mauritania? You can expand their palate either way. Look up poele' for the medallions. French cooking term. Should have a wonderful outcome. If all the meat is from the shoulder though you probably should marinate it first. That cut of meat usually requires a bit of tenderizing

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Thanks - I will look up those terms and see what I can come up with. Yes, all the meat is from the shoulder so I am expecting some tenderizing will be needed. No bones; they were too huge to pot so the coyotes got them. And just for the record, my friends are from Scottsdale, AZ, as am I.

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gourmettenyc added about 1 year ago

@RadioGastronomy told us about a Frontier Beer Stew they made with Pumpkin, Poblano, Purple Corn, & Antelope Dumplings. You can find the recipe here: http://radiogastronomy.... Let us know how you decide to prepare it!

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