Kazakhstanis are becoming increasingly accustomed to eating saiga meat, which is now available in markets and grocery stores. Many consumers say it’s flavorful, though not suitable for every type of dish.
Because saiga is wild game, the meat is lean and fairly tough, so it needs some preparation.
The meat is often described as a blend of beef and lamb, with many recommending it for dishes like shashlik cooked over high heat or kuyrdak, a traditional browned meat stew.
Cooks recommend soaking saiga meat in cold water to remove excess blood, and then marinating it in wine, kefir, or soy sauce with herbs to tenderize and add aroma.
Some note that saiga meat can carry a herbal note — sometimes reminiscent of wormwood. Still, those who have tried it say it’s less fatty than lamb.
Searing saiga meat over high heat and finishing with aromatic oil, butter, rosemary, or garlic enhances the flavor. Serving steaks slightly rare retains moisture.
