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


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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!