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Blackbuck antelope roast, appreciated for its delicate, veal-like flavor, benefits from braising in plenty of liquid, while dry cooking or overcooking may ruin the heavily muscled meat by making it tough and leathery. Blackbuck antelope, transplanted from Pakistan, India and Nepal, is hunted primarily on wild game ranches in the southern United States. The meat is leaner than deer and provides about one-third the calories of beef and less cholesterol than chicken.
Rub the roast generously with melted butter, then sprinkle it with salt and pepper. If you prefer, you can blend minced garlic and small amounts of seasonings such as oregano, sage, thyme or parsley.
Place the roast in a deep, heavy roasting pan. Place the pan in an oven preheated to 450 degrees Fahrenheit and brown the roast for 20 minutes.
Reduce the oven temperature to 325 F. Pour about 2 cups of liquid such as broth or red wine into the pan. Add a large chopped onion, if desired. Cover the pan with aluminum foil to prevent evaporation.
Insert a digital meat thermometer into the thickest part of the roast. Be sure the tip of the thermometer doesn't touch bone.
Return the roast to the oven and cook it for 12 to 15 minutes per pound, or until the thermometer registers 140 F, which is considered medium rare. Baste the meat often to keep the roast moist. Don't overcook the meat because blackbuck antelope becomes tough very quickly.
Transfer the blackbuck roast to a platter. Let the meat rest for at least 3 minutes before serving.
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