French Butter Basted Nilgai served with Sautéed Mushrooms in a Red Wine Demi-Glace, and Caramelized Onion Cream Sauce

Submitted by: Prime Steakhouse & Whiskey Bar, a Mission customer

The Mission Family is excited to share with you their favorite recipes! Each month we will be featuring a recipe submitted by a Mission team member. We hope you enjoy! Did you make the recipe? Share your pictures using #MissionFamilyRecipes

INGREDIENTS

Nilgai

• Oil for pan
• 10 oz. nilgai, substitute a filet if you are not able to get nilgai
• 1 sprig rosemary
• 5 Tbsp. butter
• Salt and pepper to taste

Sautèed Mushrooms and Red Wine Demi-Glace

• Oil for pan
• 2 shallots, minced
• 4 garlic cloves, minced
• 2 cloves black garlic, minced
• 3 cups red wine
• 4 cups beef stock
• 1 tsp. black pepper
• 2 cups mushrooms
• 1 Tbsp. whole butter

Caramelized Onion Cream Sauce

• Oil for pan
• 3 onions
• 4 cloves, minced
• 1 Tbsp. garlic powder
• 1 Tbsp. onion powder
• 1 cup white wine
• 4 cups cream
• 2 cups chicken stock
• Salt to taste

DIRECTIONS:

Nilgai

• Oil a cast iron pan until the oil is smoking.
• Sear the nilgai 3 minutes each side. Add sprig of rosemary and butter. Butter baste nilgai for about 2 minutes. Put in 400 degrees oven for 2 minutes.

Sautèed Mushrooms and Red Wine Demi-Glace

• In a pan, sauté mushrooms.
• In a separate pan, add oil. Slowly cook garlic and shallots in oil. Add red wine. Reduce by half.
• Add beef stock, black pepper, and black garlic. Reduce again by half.
• Blend in butter to finish the sauce.
• Add sautèed mushrooms to the finished sauce.

Caramelized Onion Cream Sauce

• In a pot, add oil. Cook onions on low to allow the onions to caramelize slowly.
• Once the onions are caramelized, add garlic, garlic powder, and onion powder.
• Deglaze the pan with the white wine and reduce slightly.
• Add in the cream and chicken stock. Reduce the sauce by half. Season to taste with salt.

Download the recipe in a PDF!