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Big Game · Nilgai

Smoky Pepper-Braised Nilgai & Sweet Potatoes

Garden & Game kitchen collection · Serves 4 · 25 min prep · About 225 min cooking

Prepared recipe · kitchen testing pending. Cooking times are estimates; follow the method and check doneness with a thermometer.

A long tomato-and-pepper braise gives working cuts time to soften before sweet potatoes join them.

Compatible species and required cuts

Use these cuts: stew-meat, roast.

Nilgai: Use only the specified cut and weighed, trimmed yield. Inspect wild harvests for shot, bone fragments and damaged tissue before cooking.

Ingredients

2 lb nilgai roast, in 1 1/2-inch cubes 1 lb sweet potatoes, peeled and cubed 2 bell peppers, chopped 1 onion, diced 2 garlic cloves, minced 2 cups crushed tomatoes 2 cups unsalted stock 2 tbsp olive oil 1 tsp smoked paprika 1 tsp kosher salt 1/2 tsp black pepper

Method

Heat oven to 325°F. Brown salted and peppered meat in oil in three batches, 5 minutes each. Remove; soften onion and peppers 7 minutes, then stir in garlic and paprika for 30 seconds. Add tomatoes, stock and meat; cover and braise 2 1/2 hours. Add sweet potatoes and cook another 40–60 minutes until roots are tender and meat reaches at least 165°F and yields easily to a fork. Older nilgai can take longer; keep liquid halfway up meat by adding water. Rest 10 minutes and skim excess surface fat before serving. Allergens: None of the major allergens when stock is suitable. Check labels on packaged ingredients.
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Food handling and leftovers

Use safely handled, properly chilled ingredients. Keep raw meat separate from ready-to-eat food. Refrigerate cooked food promptly and reheat leftovers to 165°F. Follow the FoodSafety.gov temperature chart and CDC guidance for wild game.