A buddy of mine shot a Nilgai and will be getting it back from the processor in the next day or two. He promised me some backstrap - I am assuming I can just use my favorite venison backstrap recipes? Anything different about it I need to know?
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Ask Buff or BischComment
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Jerp
Let us know how it was please.....Comment
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It dries out quickly since it has hardly any fat. I usually do olive oil, salt, pepper, then to the grill. If your doing backstrap medallions, wrap a piece a bacon around it for moisture then to the grill.Comment
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How'd it turn out man?Comment
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Don't know yet - supposed to get the meat tomorrow. Stay tuned an I will report back.Originally posted by nta1902 View PostComment
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bumpComment
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I marinate my nilgai in soy sauce,sesame oil,chopped garlic,chopped green onions,and some black pepper. If you pound it out to about a 1/2 to 3/4 in steak it will be easier to cook to medium rare without drying out. I use a fire that is fit for a thick steak and cook it fast. Serve it on a bed of rice with some grilled aspargus, MMM....good! It is good chicken fried but I will only grill it or blacken it in a cast iron skillet and finish it off in a hot oven. Cover the skillet with foil before it goes in the oven to maintain moisture.Comment
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