Deer Meat Karahi

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, deer meat karahi. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Deer Meat Karahi is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Deer Meat Karahi is something which I have loved my entire life.

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To begin with this particular recipe, we have to first prepare a few components. You can have deer meat karahi using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Deer Meat Karahi:
  1. Make ready 1 kg Deer Meat
  2. Make ready 2 tomatoes paste
  3. Take 3 medium Onions sliced
  4. Prepare 2 tbspn ginger & garlic paste
  5. Take 3 green chillies chopped
  6. Take Julienne cut ginger for garnish
  7. Get Fresh Coriander chopped
  8. Make ready 1 Cup yogurt
  9. Get to taste Salt
  10. Get 1 tbspn whole spices+1 bay leaf,1 black Cardamon
  11. Get 1 tsp garam masala powder
  12. Prepare 1 tsp roasted crushed Cumin
  13. Get 1 tbspn roasted crushed coriander
  14. Prepare 1 tsp red chilli powder
  15. Get 1⁄2 tsp black pepper powder
  16. Get 1⁄2 tsp turmeric powder
  17. Take 1 pinch black seeds
  18. Get Desi ghee as required
  19. Take Water as required
  20. Get Vinegar for meat wash

Venison is the generic term for meat from deer and there are six species of deer in this country, all producing venison with distinctive eating qualities. Like all our game, our venison comes from wild animals which have never been to an abattoir. Venison From wild Scottish deer, our fresh venison has a great depth of flavour. A lean meat, its rich gamey taste is beautiful in a roast haunch or fried fillet, or fantastic slow-cooked in a casserole.

Instructions to make Deer Meat Karahi:
  1. Meat ma water and 2-3 tbspn vinegar add karein achy se wash karein 3 se 4 bar..take smell na eye..
  2. Yogurt ma1tbspn ginger & garlic paste,red chilli powder, and turmeric powder add and mix well now add deer meat mix well marinate for at least 2 hours. Overnight would be even better.
  3. Heat the ghee in a cooker or wok and fry the onions for about five minutes until translucent and lightly browned.Stir in the meat to brown it. If the onions and meat appear to be sticking to the pan, you can add one or two tablespoons of water. Don't be tempted to add more. You want to sear the meat but not boil it yet. Stir in the remaining garlic and ginger paste.
  4. Add the black pepper powder, whole spices, salt, roasted crushed coriander, roasted crushed Cumin, black seeds,garam masala powder and the tomato paste and just enough water to cover.
  5. Simmer for about half hour or longer if necessary on low medium heat when meat tender add Julienne cut ginger and cook well.
  6. Garnish with chopped fresh coriander leaves.

Venison From wild Scottish deer, our fresh venison has a great depth of flavour. A lean meat, its rich gamey taste is beautiful in a roast haunch or fried fillet, or fantastic slow-cooked in a casserole. The Best Chef is the Best Cooking Hub. Venison is the name given to any of the species of deer sold as meat in the UK. The lean, red meat is low in fat and full of flavour and has become popular and widely available.

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