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–+ servings

Emince de Nilgai

Print Recipe
Course Main Course
Servings 4 servings

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).
Keyword antelope, nilgai meat
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