game recipes?

[Shivaji.Dasgupta]

Per section rs. 5 only.

[Shivaji.Dasgupta]

Opps.. due to some problem I am not able to attach the pics here..

[Mr.Shome]

A mouth-watering teaser nonetheless

[Mr.Shome]

Folks, on a cheesy note, this thread has triggered the primiveal urge for gourmet delicacies, irrespective of my ability or inability to go out and hunt for meat... anyway, I will make do with Deshi Murgi cooked at home

[Shivaji.Dasgupta]

Yeah. Due to the upcoming Makar sankranti/ sankrant. Here in Jharkhand Orissa and parts of Bengal locally more popular in tribal area is Tusu festival or Tusu parav. All sort of forest products which usually consumed in this festival is coming in market regularly. Honey. Dried Mahua. Kusum. Home made liquor etc are in market now. Ant larva and wasps are also on sale. I heard that venison is also available apart from some bird meat in some areas though I have not find any of these. Only pork lamb and mutton. I will try to send pics of some of the forest products usually consumed in these areas.

[eljefe]

As above.
Seems to be apt for the recipes section

[ofbiro]

Roe deer liver.
Yesterday I received the visit of a neighbour (a fellow hunter as well), offering me liver and kidneys of a roe deer he was complled to kill.
The poor deer (a yearling buck, to be accurate) was hit by a car on a secondary mountain road in our village. Someone noted the wounded buck and informed the hunters. The gamekeeper was'nt available, being busy in a distant place, so somebody asked my friend to dispatch the deer and stop its pains.

My wife cooked liver and kidneys in the simplest and easiest way:
- split the kidneys and wash them under the fawcett
- cut the kidneys in strips
- fry kidneys and liver with butter (ghee not available here) or oil if fear you colesterol

It is not the first time that we have fresh liver and kidneys (sometimes heart as well) as they are the first meal from the animals I shoot, but this time the taste was special.

[ofbiro]

It seems that all messages are put in quarantine for a couple of days before being published.
Question:
Is this precaution imposed by law or is it a policy decided by the gentlemen managing the site?

[pgupta]

If you guys are really looking for a real game recipe then look no further than the authentic junglee maans. The story behind it is that when royalty used to go for hunting their entourage used to carry only 3 ingredients they were
1. Salt
2. Red rajasthani dried chillies. Mathenia
3. Ghee.


In the present time we replace game with mutton.

Use a heavy bottom degchi.

1 kg mutton fat removed.
100 grams of whole dried red chillies.
250 ml ghee
Salt to taste.

Put all the ingredients in a degchi add 50 ml water every 3-5 mins and stir and let it cook for at least 45 mins or till it is well done.

Trust me you won't believe that it doesn't have any other spices and the taste is subjective but in my house parties especially in winters its a very big hit.

Try once it's a very easy recipe and enjoy your meal just like those kings of yesterday.

[Shivaji.Dasgupta]

One more recipe I am posting here. Not very much known or popular. It's meat cooked with raw mango or roasted meat with Mango chutney.
First, Any sort of meat with basic ingredients for making a roast and here mostly wild mangos were used. Small in size and test highly sour. Make a rough paste mostly with skin and added only salt and dried or fresh chili. Use it as chutney or Dip with the roasted meat.

Secondly, making a grevy with raw mango, the raw mangos grind in a rough paste. Chicken or mutton need to be marinated. For chicken first take sufficient qty of ghee or Musterd oil, when the oil is ready put few cloves, Dalchini sticks, bay leaf Ginger garlic and onion paste, rough Mango paste 1 or 2 dried red chili. Fry for few min. And then add chicken. Fry for sometime, add water and salt to taste, cover with a lead and cook for 15 min. Mango chicken ready.

For mutton, mango paste needed to add after the mutton is half cooked and then it need to cook for 15/20 minutes more. If the mango paste added at first place then it will turned bitter in taste.
This is less popular as hectic to prepare and only can be prepared when raw mangos are available.

Mahua meat is also very popular in my area but again it can be prepared for a very short time. Without fresh mahua it will not reach to its best taste and mahua is available for a short time in whole year.

[Devasheeshgarbyal]

tried making momos from meat its really good

[shooter]

If you guys are really looking for a real game recipe then look no further than the authentic junglee maans. The story behind it is that when royalty used to go for hunting their entourage used to carry only 3 ingredients they were
1. Salt
2. Red rajasthani dried chillies. Mathenia
3. Ghee.


In the present time we replace game with mutton.

Use a heavy bottom degchi.

1 kg mutton fat removed.
100 grams of whole dried red chillies.
250 ml ghee
Salt to taste.

Put all the ingredients in a degchi add 50 ml water every 3-5 mins and stir and let it cook for at least 45 mins or till it is well done.

Trust me you won't believe that it doesn't have any other spices and the taste is subjective but in my house parties especially in winters its a very big hit.

Try once it's a very easy recipe and enjoy your meal just like those kings of yesterday.

Slight correction:

It’s not because they used to carry only 3 ingredients. On the contrary they carried more stuff than most people own in a lifetime.

The reason it’s called jungli and has only 3 ingredients is because these 3 ingredients would be found in even the remotest village in the wilderness of then north India. And that’s why it’s red chillies and not mathania chillies in the original recipe.

Yes mathania chillies are better but so is one type of ghee over the other.
But the point of the recipe is - any chilli, any ghee and any salt (fine, coarse or lump)

Similarly the recipe doesn’t have quantities because again if you have nothing and go to a remote village, you may not be able to source a set amount of ingredients.

[shooter]

Hello Greetings Everyone!
It's been a while...
Shooter,Abhi,Manshah..where is everybody!?All the fine cooks in the house.

This is one interesting thread and for the love of food this thread must keep going.

Here is a recent recipe :

Ribs of young lamb or goat, cooked in milk and spices then fried in ghee (clarified butter). The key is to have them fork tender with the boiling and crispy and juicy with the frying. It is an art form and here is my recipe.

Recipe :- Kabargah (Kashmiri Dish)
Ingredients

2 pounds Lamb ribs ( I used a rack of lamb but traditionally only ribs are used)
6 cups water
2 cups milk and 1 Cup water – mixed together
1 tsp garam masala ( Use Zafrani Garam Masala by Shan - it's the closest thing to my blend)
a pinch of asafoetida
Salt
1 star anise ( 1 tsp fennel powder - the traditional way)
For yogurt batter :
4 Tbs yogurt
1 tsp chilli powder
1/2 tsp garam masala
Ghee for frying ( begin with half a cup ghee)
Salt.
Instructions

Bring the 6 cups of water to boil and add in the ribs. Continue to boil until the brownish riffraff floats to the top.
Remove this riffraff with a spoon and throw it away. Continue until you don't see it floating to the top anymore.
Now drain the water and wash the meat under a spray of water.
Bring the milk and water mix to a boil.
Add in the meat , salt, asafoetida, the garam masala and the star anise or the fennel powder and cook on slow heat until the meat is fork tender.
The timing for this will depend on the quality of meat.
The better quality ribs will be done before the milk evaporates and for others you may need to cook almost until the milk evaporates and then some more.
Once the meat is tender, remove from the milk, and let drain on a wire rack.
Mix the yogurt with a little salt, chilli powder and garam masala. dip the boiled ribs in this mix. Keep on a wire rack for a few minutes.
Heat up some ghee in a pan and fry the ribs, a few at a time. Ensuring you don't overcrowd the pan.
When they are nice and golden crisp , you know they are ready.
Notes

If you are pressed for time, you may first pressure cook the ribs for a few minutes and then cook them in milk and spice.

If your butcher refuses to hand over just the ribs, go ahead and make this with chops.

Cheers and hope you guys like it!

Just saw this brother. Here I am.

[shooter]

My style of red meat fry..

Ingredients
1kg red meat boneless
2 Table spoon Ginger garlic paste
3,4 Tabke spoon Red chili powder
Salt to taste
1 tea spoon Garam masala powder
1 table spoon Turmeric powder



Mix all the above ingredients to meat and dry the meat in sun for 6 hours atleast,once all the moisture from meat is dried and all the spices are blended into the meat ,deep fry it in low flame ,make it well done and enjoy....You wil experience a unique meat flavour like never before.

Added in 7 minutes 12 seconds:
Red meat kabab recipe.
Ingredients
Cashew roasted hand full
Fried finely chopped onions 3 4
3 garlic beads,
1 inch fresh ginger
5 green chillis
2 red dried chillis
Grind all the above items you will notice beautiful colours in the mixi
Keep the mixture aside



Grind 1 kg meat to fine paste,add dhania powder 3 table spoon,quarter tea spoon garam masala and mix all the above grinded stuff to the meat and you can use 1 table spoon of kacha papaya paste as tenderiser if you want .....make meat patties and fry them on tawwa...

Hi peacelover, will just deep frying cook the meat well enough to be soft?

[shooter]

@ Shooter - for someone who started this thread, we have still not seen/ read about any gems from your kitchen! How about you make up for lost opportunities by treating us to an authentic khud khargosh & santh recipe?!

Meanwhile this is a rough recipe for khud khargosh (wild hare baked in a bed of coals) as told to me over a few drinks by an acquaintance, who had the benefit of growing up in more blissful times. Putting it down as best I can recall, quantities mentioned are my own guesswork...

Hare should be skinned, insides, paws, & head removed. Keep rest of carcass intact.

First the stuffing (mutton mince):
1/2 Kg mutton mince
200 gm - potatoes - peeled & chopped into cubes
100 gm - Ghee
2 onions chopped fine
1/2 cup - curd/ yoghurt
2 tablespoons - ginger garlic paste
4 tsp - coriander powder
1 tsp - red chilli powder
1/2 tsp - turmeric powder
3 - green chillies -chopped fine (remove seeds if possible)
1 tablespoon - lemon juice
Salt to taste - 1 tsp should suit most

Take the yoghurt, ginger-garlic paste, coriander powder, red chilli powder, turmeric, salt and the mince.
Fry the chopped onions on low flame till they brown
Add the mince+spice mixture made above and continue frying for 5 mins
Take off the flame and add the potatoes & lemon juice - mix in well and keep aside for stuffing later. It is only semi-cooked as it will continue to cook once stuffed inside the hare. DONT discard the excess ghee!

Now the marinade for the hare
1 tablespoon garlic paste
100 grams ghee
1 tsp salt
1 tsp red chilli powder (vary to taste - but keep in mind we will be rubbing in another tsp of chilli separately)
1 tsp coriander powder
1/2 tsp black cumin powder (shahi jeera)
1/2 tsp cumin powder (preferably made after first roasting cumin seeds and then grinding them)
2 cloves + 1/2 a stick of cinnamon + seeds from 2 cardamoms - roast slightly and grind to powder
1/2 tsp turmeric
1 cup of yogurt - hung till it is nice & creamy
2 tbsp of kachri powder (if available) - else substitute with a couple of tablespoons of lemon juice

Blend all of the above till it becomes a paste of even consistency - keep aside for later.

Now mix together 1 tsp salt and 1 tsp red chilli powder
Poke the hare carcass all over with a sharp fork so that spices are able to permeate deep into the meat (if it's been shot, try and remove all of the lead unless of course you are secretly employed by a dentist and are looking to send him business ).
Now rub the salt+chilli mix all over the outside of hare, allowing it to absorb all of it.
Now coat the outside & inside of the hare evenly with the marinade paste
Stuff the abdomen with the mince made earlier

Now wrap the hare with half cooked rotis/ chappatis all and tie them together with a string (else you'll have a hard time keeping them from falling off). 6-8 rotis should be enough to cover the entire hare.
Wrap banana leaves around the rotis (cover them completely) and wrap a muslin cloth around the banana leaves
Coat the entire preparation with a generous amount of wet clay or multani mitti

Now you can either bury it in a firepit full of hot coals (it must be completely covered with the coals) OR heat your oven to 200 deg C and put it in for a couple of hours.

Take out and keep aside for 20 minutes before cracking open the clay and removing the dish from within.

The rotis that were used would have absorbed all the flavour of the meat & spices and can be enjoyed by themselves or eaten with the dish.

Once again, do keep in mind that the above involves a fair amount of fill in the spaces/ guesswork on my part as I am not going to have a chance to try cooking it in India! If you do get around to taking a stab at it, please do share your experience/ feedback.

Cheers!
Abhijeet

Sorry Bhai,
Life got in the way.
My kitchen is yours. Come anytime.
In the meantime will try and share more.

BTW it will take loads more than 6-8 rotis.