Emince de Nilgai
Ingredients
- 6 Tbsp butter, divided
- 1 lb nilgai, boneless leg, sliced into strips*
- 1 cup flour
- 1 onion, thinly sliced
- 3 shallots, thinly sliced
- 16 oz oyster mushrooms, sliced (may substitute other mushrooms of your choice)
- 1 cup white wine
- 1 cup heavy cream
- 1 cup bone broth (may substitute vegetable, beef, chicken, or veal stock)
- salt, white pepper, and black pepper
- parsley, chopped
- garlic chives or green onions, chopped
Instructions
- Dust the nilgai strips with black and white pepper.
- Dredge nilgai strips in flour.
- In a large cast iron skillet over medium heat, melt 3 tablespoons butter.
- Fry nilgai strips in butter for a couple of minutes.
- Add another 3 tablespoons of butter, then add onions and mushrooms to the pan.
- Let onions soften a bit and then add shallots.
- Cook until onions and shallots soften and mushrooms melt (about 3-5 minutes).
- Add white wine and let it come to a boil.
- Add stock and bring back to a boil.
- Turn the heat down to low, add the cream, and stir until you get a creamy, uniform sauce.
- Season with salt and pepper. Garnish with chopped parsley and chives or green onions.
- Serve with rustic grilled bread.**
Notes
*Veal loin is traditional but can be substituted with pork loin, beef tenderloin, or flank.
**Traditionally served with rösti (pan-fried potatoes) or spätzli (egg noodles).
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