Nilgai Kabobs
  • 3 to 4 Pounds Wild Game Meat
  • Vegetable Oil
  • 3 Cups Water
  • 1 12oz Shiner Bock Beer
  • 1 Medium Onion
  • 5 Cloves Garlic Diced
  • 1 14oz Can Diced Tomatoes
  • 4 Jalapenos Finely Diced
  • 2 Tsp. Salt
  • 1/2 Tsp Pepper
  • 1 Tbsp. Cumin
  • 1 Tbsp. Chili Powder
  • 1 Tsp. Mexican Oregano

Remove any silver skin and fat from the meat and dice into cubes.  Pour a little vegetable oil (about 2 tablespoons) in a large dutch oven style pot.  Turn heat up to medium high and brown meat.  You will probably have to do this in batches pouring off the juices that cook out of the meat.  Once all meat is browned, place all meat back into empty pot and add remaining ingredients.  Stir well and bring to a boil, reduce heat to a simmer and cover.  I usually let this simmer covered for 4 to 5 hours until meat is tender.  Toward the end of the cook, I'll scoop out about 1/3 cup juice into a measuring cup, add 2 or 3 tablespoons of flour, stir well and pour back into pot to thicken the sauce into a thin gravy like consistency.

Carne Guisada is great in a bowl by itself on a cold day or in a warm flour tortilla.  Suggested toppings are shredded monterey jack cheese or crumbled queso fresco, fresh salsa and even chopped cilantro.

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