Blackbuck is going to be much like any other antelope, or small deer; depending on what the animal was eating, you should be able to treat it just the way you do whitetail, mulie, elk, pronghorn etc (Some antelope like to eat sage - Randall and I love the taste this imparts to the meat, others don't. If the meat has a strong sage-y smell, soak first in a good marinade.)(See my recipe elsewhere on this list).
This is a really fancy way to cook a roast or backstrap, but it is worth it!
Butterfly the roast (Cut it open down the middle, but not all the way, and spread it out so you have an about 1 to 2 inch thick piece of meat).
Season to taste, include meat tenderizer if the age of the animal is in question.
Cook till half-done enough wild rice to cover the meat in a layer about 1/2 inch thick. Pecans are good to mix with whe wild rice. layer bacon over the top of the rice.
carefully roll the meat like you would a jelly roll. Tie it in several places with cooking twine.
Cover the outside of the rolled roast with more bacon, or leaf fat if you have it.
Place in oven covered, at 350F till internal temp reads 125 degrees. uncover to crisp the bacon .
Let the meat rest for 15 minutes or so before you slice it.
MMMMM When is Supper?
Lora
I shot a blackbuck doe last weekend and processed it myself. Does anybody have a recipe for cooking a blackbuck roast?
