Nilgai with Mushrooms
Published on
October 28, 2024 at 8:00:00 AM PDT October 28, 2024 at 8:00:00 AM PDTth, October 28, 2024 at 8:00:00 AM PDT
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.