Pro chef Andrew Zimmern shows the final plating of his Nalgai brociole and Nilgai sausage recipe. (Photo courtesy of "Field to Fire")
December 20, 2024
By Game & Fish Staff
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Nilgai is an antelope from India and is sometimes called South Texas antelope. Introduced to Texas ranches in the 1920s and 1930s, Nilgai is considered one of the tastier game animals with its mild flavor and great texture. Whether grilled to a perfect medium rare over a fire or ground up and stuffed into sausages, Nilgai will satisfy even the pickiest of palates.
In Andrew Zimmern’s “Field to Fire” TV show, the pro chef crisscrosses the country hunting, fishing and, most importantly, cooking wild game over an open fire. In episode 10, Zimmern harvests a nilgai antelope in south Texas. The chef utilizes the lean nilgai meat to make the ultimate Italian-style Sunday gravy, with homemade sausage, rolled braciole, and red sauce, and served over polenta.
Viewers can watch “Field to Fire” on the Outdoor Channel (LINK) or Tastemade (LINK). More wild recipes on Game & Fish site can be found here .
Nilgai Braciole with Nilgai Sausage and Polenta Ingredients:
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2 tablespoons butter 2 cups panko bread crumbs 1 tablespoon fresh thyme leaves, minced 2 tablespoons fresh rosemary leaves, minced 3 pounds Nilgai tenderloin, pounded out into 6 or 8 pieces about a 1/4 to a 1/3-inch thick 12 slices prosciutto 1/3 cup toasted pine nuts 1/2 cup finely chopped parsley 3 tablespoons finely chopped garlic 1/2 cup grated Reggiano parmesan cheese 1/2 cup grated pecorino Romano cheese Olive oil Making nilgai brociole and nilgai sausage looks intimidating but is within the grasp of a solid home cook. (Photo courtesy of "Field to Fire") Directions:
Melt the butter in a large skillet over medium heat. Add the panko, and cook, stirring often, until golden brown and toasted, about 3 minutes. Place in a large bowl, and add the thyme and rosemary. Reserve. Lay the tenderloin flat between sheets of parchment paper. Using a meat mallet, pound each piece out to about ¼ inch thick. Season the meat with salt and pepper. Place prosciutto over the steaks. Divide panko mixture over steaks. Combine the pine nuts, parsley, garlic, and the cheeses. Divide this mix onto the meat. Roll up each braciole, against the grain of meat. Using butcher string, roll and tie each braciole to secure. Reserve in the fridge while you make the sausages. Sausages Ingredients:
1 pound whole boneless nilgai leg trim, cut into cubes 1/2 pound pork fat from the neck or shoulders, diced 1/2 cup good white wine 2 teaspoons crushed dried fennel seed 2 teaspoons minced garlic, I use a microplane 1 teaspoon dried hot red chiles, or more to taste 1 teaspoon sea salt 1 tablespoon ground black pepper 1 teaspoon dried hot red chiles, or more to taste 1 tablespoon orange zest, or more to taste 3 tablespoons minced parsley 3 tablespoons minced mint Optional- you can always try fresh minced hot chiles and feta cheese. Have fun with this! Zimmern harvested this nilgai in south Texas before breaking it down and cooking it over an open fire. (Photo courtesy of "Field to Fire") Directions: Combine the cubed nilgai and pork fat in a large mixing bowl. Add all the seasonings and wine, and mix well. Using a meat grinder, grind the meat mixture. Once everything is ground, mix well again. If you’re adding cheese, such as feta, add it now and mix well. Let sit for an hour in fridge. Take a small spoon and scoop out a teaspoon of the sausage, sear it in a hot pan for a few minutes and give it a taste test. Adjust seasoning accordingly. Fill the intestines with this composition of meat using the filling attachment. The sausages are ready to be cooked or to freeze. To Finish
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Season the braciole with salt and pepper and brown in a smidge of olive oil in a large Dutch oven over medium heat. When all the pieces are finished browning, add a few quarts of tomato sauce to the Dutch oven, make sure the meat is all covered. Bring to a simmer, cover and cook for 45 minutes over medium-low heat. Prick the sausages with a fork, then brown the sausages in a cast iron skillet over medium-high heat. After the braciole have cooked in the sauce for 45 minutes, add the browned sausages to the Dutch oven. Cover and cook for another 15 minutes. Prick the sausages with a fork, then brown the sausages in a cast iron skillet over medium-high heat. Serve the braciola, sausages and tomato sauce with polenta. Garnish with more parmesan and chopped parsley. Nilgai delivers a great taste and is super healthy for your heart due to its leanness and abundance of Omega-3. (Photo courtesy of "Field to Fire")
