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Blackbuck meat #8428351 10/24/21 05:49 PM
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Ramblin’ Offline OP
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Was lucky enough to get my first blackbuck this weekend.
I have 4 quarters, back straps and loins in the cooler.
Do the back straps make good steaks? Or should I just make sausage out of it all.
Never had it before and not sure what exactly to do with it.
Thanks y’all

Re: Blackbuck meat [Re: Ramblin’] #8428415 10/24/21 07:51 PM
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George S Online Content
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Yes, they're good but the meat is too lean for cooking on coals.

Slice the backstraps into steak about 3/4" thick and dredge them in flour. Heat a saute pan or cast iron skillet (with your favorite oil or compound butter) and cook them a minute or so per side (medium rare).

Remove from heat and serve.

Cook the tenderloins whole and slice them into medallions at the table.


Oderint dum metuant - Lucius Accius
Re: Blackbuck meat [Re: Ramblin’] #8429820 10/26/21 12:58 AM
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GaryRI Offline
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I shot one last year & cooked the tenderloins the same way I do venison. In a cast iron pan, blackened rare. The flavor was fine. Like mild venison but it was tough/chewy

Re: Blackbuck meat [Re: Ramblin’] #8429894 10/26/21 01:45 AM
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Jroutdoors Offline
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Very good meat

Re: Blackbuck meat [Re: Ramblin’] #8431220 10/27/21 02:20 PM
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TxAg Offline
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We treat it just like any other venison, it's good. Mix 10% beef fat into the ground for a little binder; allows you to grill without foil.


Feeders and Fiberglass Blinds
Re: Blackbuck meat [Re: TxAg] #8432631 10/28/21 08:46 PM
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nyalubwe Offline
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Originally Posted by TxAg
We treat it just like any other venison, it's good. Mix 10% beef fat into the ground for a little binder; allows you to grill without foil.


Exactly. And when we are making hamburgers per se, its our favorite choice of meat for the job.

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