Nilgai Braciole with Nilgai Sausage and Polenta - Andrew Zimmern

Ingredients

• 2 tablespoons butter
• 2 cups panko bread crumbs
• 1 tablespoon fresh thyme leaves, minced
• 2 tablespoons fresh rosemary leaves, minced
• 3 pounds Nilgai tenderloin, pounded out into 6 or 8 pieces about a 1/4 to a 1/3-inch thick
• 12 slices prosciutto
• 1/3 cup toasted pine nuts
• 1/2 cup finely chopped parsley
• 3 tablespoons finely chopped garlic
• 1/2 cup grated Reggiano parmesan cheese
• 1/2 cup grated pecorino Romano cheese
• Olive oil
• 1 pound whole boneless nilgai leg trim, cut into cubes
• 1/2 pound pork fat from the neck or shoulders, diced
• 1/2 cup good white wine
• 2 teaspoons crushed dried fennel seed
• 2 teaspoons minced garlic, I use a microplane
• 1 teaspoon dried hot red chiles, or more to taste
• 1 teaspoon sea salt
• 1 tablespoon ground black pepper
• 1 tablespoon orange zest, or more to taste
• 3 tablespoons minced parsley
• 3 tablespoons minced mint
• Optional- you can always try fresh minced hot chiles and feta cheese. Have fun with this!
• Tomato Sauce ( recipe )
• Polenta
• Toasted bread