Nilgai Carne Guisada (Texas Stew)
Nilgai Recipe
1Setup & Prepare
About This Recipe
South Texas braised nilgai in cumin-tomato gravy—hearty Tex-Mex comfort food served with fresh tortillas.
Cultural Context
(150 words) Carne guisada, the beloved Tex-Mex braised beef stew, represents South Texas comfort food at its most satisfying. The dish features cubed meat braised until tender in thick, cumin-scented gravy, traditionally served with warm flour tortillas for scooping. Originating in Northern Mexico and perfected in South Texas, carne guisada appears at family dinners, taquerĂas, and celebrations throughout the region. Nilgai adapts magnificently to carne guisada preparation—the shoulder braises into fork-tender pieces while absorbing spices perfectly. This dish represents full naturalization of exotic game into regional cuisine—nilgai in traditional Tex-Mex preparation served where the animals roam. Carne guisada de nilgai has become signature dish at South Texas hunting lodges and Mexican restaurants embracing wild game. The thick, flavorful gravy scooped with fresh tortillas proves exotic game has become authentic Texas ingredient, celebrated through traditional preparations that honor both Mexican heritage and hunting culture.
2Ingredients
Shopping List
3Cooking Instructions
- Season nilgai cubes generously with salt and pepper. Heat oil in large Dutch oven over high heat.
- Brown nilgai in batches, developing deep crust on all sides. Remove to plate.
- Reduce heat to medium. Add onion, bell pepper, jalapeños, and cook for 8 minutes until softened.
- Add garlic and cook 1 minute.
- Sprinkle flour over vegetables and cook for 2 minutes, stirring constantly.
- Add diced tomatoes with juice, beef stock, cumin, chili powder, oregano, and black pepper.
- Return nilgai to pot and bring to boil. Reduce to bare simmer.
- Cover and cook for 2-2½ hours, stirring occasionally, until nilgai is fork-tender and gravy has thickened.
- Taste and adjust seasoning with salt, cumin, or black pepper as desired. The gravy should be thick enough to scoop with tortilla but not dry.
- Serve hot in bowls with warm flour tortillas, cilantro-lime rice, refried beans, and pico de gallo.
4Chef's Notes & Pairings
Chef's Notes
- Browning meat develops fond (browned bits) essential for rich gravy.
- The long, slow simmer is crucial for tender meat from shoulder cut.
- Gravy should be thick and coat meat heavily—cook longer if too thin.
- Fresh flour tortillas are essential for authentic experience.
- This is traditional Tex-Mex comfort food—serve family-style.
Wine Pairing
Mexican Lager or Tempranillo – Cold Dos Equis or Modelo is traditional, or try Spanish Tempranillo.
Nutrition Facts
(per serving) Calories: 445 | Protein: 48g | Fat: 20g | Carbohydrates: 20g | Iron: 6.8mg
