How to Prepare Blackbuck After a Hunt
The blackbuck, also called the Indian Antelope, is a small species of antelope that is native to Nepal and India. With the average blackbuck only weighing between 80 and 90 pounds, the meat yield from a blackbuck is about 30 to 40 pounds of boneless meat. Blackbuck meat is good quality and still a significant enough amount to make it worth the trip. Blackbuck meat is very lean and can be very tender if cooked properly. In addition to being relatively low in fat, the meat is an excellent source of protein, B-vitamins, and the minerals iron and zinc. It is typically a lighter pink color than venison and has a finer texture. Since blackbucks are grazers, their meat usually isn’t overly gamey in flavor. Blackbuck meat is considered by many to be the best of all the species of antelope.
Preparing the Meat in the Field
Preparing blackbuck meat is similar to the field dressing process for deer, only on a smaller scale. This process entails hanging, skinning, gutting and quartering. The hide and antlers on a blackbuck make for an awesome shoulder mount. Skin the buck with care to ensure the hide isn’t nicked or sloppy. Their signature brown and white hides can be turned into stunning rugs and throw pillows as well.
Step #1
Processing usually begins by gutting the animal and hanging it up by its hind legs. They can be skinned on the ground but because of their light stature they can easily be hung from a limb. Start by skinning the blackbuck, remember to be careful with the hide. Usually skinning it down to above the ankles is sufficient enough for mounts or rugs.
Step #2
After the hide is removed, the next step is to begin breaking down the meat. While the blackbuck is still hanging, start by removing the front quarters. As you go, you can place the separated meat in bags and hang them in the shade to continue cooling. Then proceed to remove the tenderloins, backstraps, all trim meat, and lastly the hind quarters. When you get to the hind quarters, be sure to cut through the tendon that connects it as this will loosen it up.
Step #3
If this were a DIY hunt, a cooler plan must be in place prior to the hunt. One or two usually doesn’t do it, you must account for the meat, hide, and skull if you plan to take it all. If you’re hunting with an Outfitter they have facilities to store everything and usually employees to handle the butchering process.
Cooking the Meat
There are lots of delicious blackbuck recipes from stews and chilis to steaks and roasts. While preparing quality cuts like the backstraps, filets, or chops, it is recommended to never cook it further than medium-rare. This will keep the meat tender and juicy. The final internal temperature should ideally be around 130 degrees F. Thinner cuts usually do well on the stove top. Other parts of the blackbuck that have more connective tissue such as the sirloin roasts, shanks, and neck are perfect for slow cooking. Ground meat can be made into burgers and chilis. A couple other favorites include meatloaf, kabobs, meatballs, stuffed mushrooms, and fajitas.
Try it for Yourself!
Book your blackbuck hunt in Argentina today. La Pampa is one of the best places to hunt blackbuck. The flat terrain here and the abundant blackbuck population make the trek worth it. At SAAS we handle all the heavy lifting after the harvest. This experience is sure to be one you’ll remember, especially when cutting into your first blackbuck steak.
Frequently Asked Questions
Hunting Programs - Argentina
Season: March – July
- 6 Nigths and 5 Hunting Days
- One free range Red Stag trophy (no limit on score)
- Full board lodging – Open Bar
- One-on-one guiding