Texas is known for its exotic hunting opportunities.
Among in the know exotic hunters, the most prized animals are the gorgeous axis deer and the nilgai. Both are wary and hard to hunt and both have absolutely delicious meat. Here’s a profile of both along with some recipes.
The Axis deer, native to the Indian subcontinent, found a second home in the Texas Hill Country. These elegant creatures, with their striking spotted coats and impressive antlers, have flourished in the state’s rugged terrain. But it’s their delectable meat that has captured the attention of both hunters and food enthusiasts alike. Here’s a nutritional breakdown according to the Texas Parks & Wildlife Department.
With its high protein content and essential nutrients, Axis venison is a superb choice for health-conscious individuals. Its delicate, slightly sweet flavor lends itself to a variety of culinary creations. Here’s a simple yet delicious Axis deer recipe:
This one comes from the Department of Natural Resources in Ohio and it’s originallyf or whitetail but tastes far better with axis. It’s simply and delicious.
Axis Deer Roast
• 2½-3 pound venison roast
• Creole butter marinade, injected
• Lawry’s seasoning salt
Inject creole butter marinade into the roast. Add the seasoning salt and pepper and place the roast into a medium sized cooking bag with potatoes. Cook the roast for 1½ hours. Remove the roast from the bag, cut and serve.
Native to India, the Nilgai antelope can trace its roots to the Lower Coast of Texas back to the 1930s. These large animals are super hard to hunt and have one of the only exotic meats some consider better than axis. Here’s the nutritional breakdown.
Here’s a nilgai recipe from Texas Agri-Life.
1. Wash your hands and clean your cooking area. Clean nilgai ham or loin of any connective tissue and butterfly meat. 2. Season meat with black pepper and fresh herbs; set aside. 3. In a medium pan, quickly warm the oil on high heat. 4. Add red bell peppers, onions, mushrooms, garlic, and spinach to the pan and saute until the vegetables are cooked and soft. Place in a strainer to drain excess liquid. 5. Spread bread crumbs and cooked, drained vegetables on top of the butterflied meat. Roll loin with mixture inside and tie with butcher twine. 6. Preheat over to 350 °F. Sear rolled meat on all sides in a pan over medium-heat. Remove stuffed meat from pan and place on a parchment-lined baking sheet. Bake for 20 minutes, or until cooked through.