Chicken-Fried Nilgai Steak
Nilgai Recipe
1Setup & Prepare
About This Recipe
Texas-style breaded and fried nilgai cutlets smothered in black pepper cream gravy—ultimate comfort food.
Cultural Context
(140 words) Chicken-fried steak represents Texas comfort food at its most beloved—tenderized steak breaded and fried, smothered in cream gravy. This preparation emerged from German and Austrian immigrants adapting wiener schnitzel to Texas ingredients and tastes. Nilgai adapts brilliantly to chicken-frying: the tender meat needs minimal tenderizing, the mild flavor accepts seasoned breading beautifully, and the dish showcases Texas's embrace of this exotic antelope. Chicken-fried nilgai appears at Texas cafes, hunting lodges, and home tables throughout South Texas. It represents cultural fusion—Austrian technique, Texas execution, Indian antelope—creating something uniquely Texan. The crispy exterior yielding to tender meat, all covered in peppery cream gravy, proves wild game can embrace regional comfort food traditions while delivering superior flavor and texture.
2Ingredients
Shopping List
3Cooking Instructions
- Place nilgai steaks between plastic wrap and pound with meat mallet to ÂĽ-inch uniform thickness.
- Soak pounded steaks in buttermilk for minimum 30 minutes or up to 4 hours in refrigerator.
- Combine flour, garlic powder, onion powder, paprika, black pepper, cayenne, and salt in shallow dish.
- Heat ½ inch oil in large cast-iron skillet to 350°F.
- Remove steaks from buttermilk, allowing excess to drip off. Dredge in seasoned flour, pressing coating into meat. Shake off excess.
- Carefully place steaks in hot oil. Fry for 3-4 minutes per side until deep golden brown and cooked through. Don't crowd pan.
- Remove steaks to paper towel-lined plate. Keep warm in 200°F oven while making gravy.
- For gravy: pour off all but 3 tablespoons frying oil. Whisk in flour and cook over medium heat for 2 minutes.
- Gradually whisk in milk. Cook, whisking constantly, until thickened, about 5 minutes. Season with black pepper and salt.
- Serve steaks smothered in cream gravy with mashed potatoes, green beans, and biscuits.
4Chef's Notes & Pairings
Chef's Notes
- Uniform thickness ensures even cooking—pound carefully.
- Maintain oil at exactly 350°F for crispy coating without greasiness.
- Don't skip buttermilk soak—it tenderizes and adds flavor.
- Generous black pepper in gravy is signature Texas touch.
- This dish is all about the gravy—make plenty.
Wine Pairing
Sweet Tea or Texas Lager – Sweet iced tea is traditional, or cold Shiner Bock for beer pairing.
Nutrition Facts
(per serving) Calories: 685 | Protein: 52g | Fat: 34g | Carbohydrates: 44g | Iron: 6.2mg
