What specific characteristic influences cooking adjustments required for dense Nilgai cuts like backstrap or roasts?
Answer
Need for moisture retention due to extreme leanness
Nilgai meat is characterized as being extremely lean, often reporting fat content well under one percent, similar in visible fat to venison. Because of this extreme leanness combined with a denser muscle structure than venison, careful attention must be paid during cooking to ensure moisture retention. If standard cooking methods for less lean meats are applied, the muscle risks drying out quickly, necessitating methods like low-and-slow cooking or moisture supplementation to maintain succulence.
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