I dredged the ribs in flour and browned them first threw it all into a slow cooker and added bay leaf and garlic powder. Assemble burgers on a bed of arugula placed atop the toasted ciabatta. Enter your email address to follow this blog and receive notifications of new posts by email. Add comma separated list of ingredients to exclude from recipe. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Nilgai Antelope Shoulders, Boneless, Rolled, Netted. Luckily I caught it before the water temperature had dropped so much that cooking stopped. for the love of family, friends, food & travel. The roast and a 1/4 cup of beef broth were placed in a roasting pan and into an oven at 350 degrees. I have Nilgai steaks, Nilgai medallions, stew meat, and strips. The flavor, a reminder of the peoples before us, and of those who paved the way through their own inscrutable work ethics.

Not as flavorful or gamy as other venison, and offering a wide variety of cuts like tenderloin, ribs and shoulder (among many others), Nilgai antelope meat is a great alternative for the grill, barbecue or stews. game alike. It is extremely low in fat, averaging well under 1% for most cuts.

I attached the bag to the side of the pot with plastic clips, once again after the water had reached 176 degrees fahrenheit.

I say “first batch” because we only ground up about 50 pounds and still have quite a bit of “scraps to grind” left in the freezer. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Pithy commentary. More often than not, though, I have to adapt a promising recipe to fit my needs, skill set, grocery list, and/or level of motivation and/or stamina. use flour and cold water to make a paste and thicken as desired. 983 calories; protein 43g 86% DV; carbohydrates 32.3g 10% DV; fat 75.4g 116% DV; cholesterol 167.9mg 56% DV; sodium 490.8mg 20% DV.

I tried to balance the lid atop the pot, using a potholder to tip the lid so that collected water was redirected back into the pot. My second attempt used a larger shank was too long for a one gallon zip bag.

a blop of balsamic glaze (about a tbsp) (I used balsamic glaze because that’s what I had. o fit my needs, skill set, grocery list, and/or level of motivation and/or stamina. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. In our family, I have to admit that pasta, cheese, bread, and garlic topped the list since junior deerslayers were voting as well (only one is old enough to partake in the wine, however). Not as flavorful or gamy as other venison, and offering a wide variety of cuts like tenderloin, ribs and shoulder (among many others), Nilgai antelope meat is a great alternative for the grill, barbecue or stews. by Broadleaf. Or affordable?

I served them up with the leftover beans and a side of Mexican rice. It contains soup, meat, and vegetables all cooked together in one delicious broth. Terrific during cooler weather. Readily available and affordable, even during a pandemic. These are large animals, weighing an average of 280 pounds on the hoof. I came across a number of recipes for tougher cuts that required 24-48 hour cooking times using the immersion method (sous vide) but I was reluctant to try them. ground venison (or elk, nilgai, or wild pork) 2 tbsp. With that in mind, a little brainstorming resulted in the following recipe. receive a 10% off coupon and 50 reward points! Return the beef to the pot. Bake at 350 degrees for 1 hour, 15 minutes, basting occasionally. The recipe called for shanks, cross-cut into one-inch sections (the picture looked like 2-3 inch chunks, but never mind that). It was cooked too long which made the otherwise dry meat even dryer and it was quite gamy. My family prefers it … I found a recipe for antelope pot roast from Texas hunting site and hoped for the best. The smaller shanks and sauce were divided and fit easily into 1 gallon zip bags which I attached to the side of the pot with clothespins after the water had reached 176 degrees fahrenheit.

Posted by thedeerslayerswife on October 15, 2019 in Axis, Cooking, Hunting, Processing wild game, Recipes, Uncategorized, Venison, Tags: Axis deer recipes, Nilgai recipes, sous vide venison osso buco, sous vide venison recipes, Venison osso buco, venison recipes, venison shanks recipes.

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