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This week’s guest is the definition of a renaissance man. An engineering student by day, and a hunter by night, Logan Carroll spends nearly all his time either in Zachry, Gold’s Gym, or traversing the brush of South Texas. This January, he hunted in Crystal City with his father, tracking down the elusive nilgai antelope. 
Logan with a white-tail deer he hunted.
If you haven’t heard of nilgai before, don’t worry. This creature, also known as the Blue Bulls, looks like a cross between a horse and a Brahman bull if you put some deer antlers on top of it. In reality, it is actually the largest antelope that hails from Asia, weighing up to 700 pounds.
Nilgai Antelope
Many of the ranches in South Texas breed and raise them to sell as exotic hunting experiences for hunters all over the United States.The flavor is similar to white tail deer, but with a softer taste than its smaller counterpart. Fried deer backstrap is a South Texas delicacy, so fried nilgai backstrap is its exotic cousin.
Logan learned early how to kill, skin, and process a deer, and most importantly – how to fry them. In this episode, he will take us through the process of preparing and tenderizing the wild game his father killed this year.
We realize that exotic antelope meat is not typically sold at H-E-B or found even at farmer’s markets, so Chomp doesn’t expect you to find it for this recipe. We recommend that you follow along with your protein of choice. Pork chops, chicken breasts or thighs, or even turkey will be just as delicious and will substitute perfectly for this recipe.
All you need for this recipe is a few bowls, tongs, potato masher, and two pots. Grab these and your ingredients, and let’s chomp down.
Listen on Apple Podcasts, Spotify, Amazon Music, and other streaming platforms, or on the AGCJ366 website at agcj366.tamu.edu.
Ingredients:
Nilgai backstrap
Flour
Seasonings of choice
2 Eggs
Milk
Potatoes
Butter