Jul 14 2026
Restaurants›Rainbow Lodge›South Texas Nilgai Antelope Loin Recipe

South Texas Nilgai Antelope Loin Recipe

Inspired by Rainbow Lodge
Time1h 30m
Serves4

smoked whole grain mustard glacé, jalapeño and bacon-studded cheddar grits, roasted brussels sprouts with garlic and calabrian chilies

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Ingredients

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For the Nilgai Antelope Loin

For the Jalapeño and Bacon-Studded Cheddar Grits

For the Roasted Brussels Sprouts

Method

Preparing the Nilgai Antelope Loin

  1. 1

    Marinate the Loin

    In a bowl, mix smoked whole grain mustard, honey, olive oil, salt, and black pepper. Coat the nilgai antelope loin with the marinade and let it sit for at least 1 hour, preferably overnight in the refrigerator.

  2. 2

    Cook the Loin

    Preheat the grill to medium-high heat. Grill the marinated loin for about 20-25 minutes, turning occasionally, until the internal temperature reaches 130°F for medium-rare. Remove from heat and let rest for 10 minutes before slicing.

Making the Jalapeño and Bacon-Studded Cheddar Grits

  1. 3

    Cook the Grits

    In a pot, bring water to a boil. Add grits and salt, reduce heat to low, and cook for about 20-25 minutes, stirring occasionally until thick.

  2. 4

    Add Bacon and Cheese

    In a skillet, cook the chopped bacon until crispy. Remove and set aside. In the same skillet, sauté the diced jalapeño until softened. Stir the cooked bacon, jalapeño, butter, and cheddar cheese into the grits until melted and creamy.

Roasting the Brussels Sprouts

  1. 5

    Prepare and Roast

    Preheat the oven to 400°F. Toss halved Brussels sprouts with olive oil, minced garlic, Calabrian chilies, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until golden brown and tender.

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