Spicy Venison Deer Meat with Curry Leaves ala Dentist Chef

Resep Daging Rusa Peda Masak Daun Kari/Temurui/Salam Koja

dear meat recipe spicy how cook venison deer

Spicy Venison Deer Meat with Chili and Curry Leaves ala Dentist Chef

The curry  leaves tree (Murraya koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India. Its leaves are used in many dishes in India and neighbouring countries. Often used in curries, the leaves generally go by the name “curry leaves”, though they are also translated as “sweet neem leaves” in most Indian languages (as opposed to ordinary neem leaves which are bitter).The curry leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don’t keep well in the refrigerator. They are also available dried, though the aroma is largely inferior

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Recipe Spicy Venison with Chilli and Curry Leaves ala Dentist Chef

I love to make a spicy venison deer meat with tons of chilli, garlic and also shallots. The chilli and curry leaves with venison inspired by indian cuisine. Venison is the meat of a game animal, especially a deer.  The term is now almost entirely restricted to the flesh of various species of deer. Venison has enjoyed a rise in popularity in recent years, owing to the meat’s lower fat content. Deer meat actually had sweeter taste and smaller flesh fibres. Since mostly deer meat available from hunting instead of farming, the flavour is directly derived from the food.  Curry leaves is needed to get rid any gamey flavours and aromas from the venison.

Recipe Spicy Venison Deer with Chilli and Curry Leaves :

Ingredient:

  • 500 gr deer/venison meat/ daging rusa, cut into 3 cm thick meat, you can use beef or chicken instead…
  • 3 sprig of curry leaves
  • 1o bird eye chilli and more, crushed
  • 10 red chilli, crushed
  • 5 tbsp vegetable oil
  • 2 cup water

Marinade:

  • 1/2 tbsp garam masala
  • 6 cloves garlic
  • 10 cloves shallot
  • 3 cm ginger
  • 3 cm galagal
  • 1 cm turmeric
  • 1 small sand ginger
  • 1/2 long peppercorn
  • blend all the ingredient into a very fine paste

Instrution :

  1. Mix the deer meat with the marimade paste, let it rest about 1 hour in the fridge,overnight  preffered
  2. heat up oil in the heavy bottom pan, add the curry leaves and stir constantly until it dried and crispy, drain, set aside
  3. With the remaining oil, saute the deer meat mixture and the chillies until fragrant and the meat turn opaque with a very low flame.
  4. Add water, bring to boil, simmer until the sauce is thicken and the meat is fork tender
  5. Nearly serve, add the fried curry leaves.
  6. Serve with steaming hot rice.

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Resep Daging Rusa Masak Jamur Berbumbu Wijen (Stir Fried Venison Deer with Mushrooms & Sesame Paste )

Masih dengan serial daging rusa, setelah membuat Dendeng Rusa Balado ala Dentist Chef, kali ini aku mengolah daging rusa dengan ditumis memakai bumbu wijen dan tambahan dua jenis jamur. Daging rusa memang sangat lembut dan berserat lebih halus dibandingkan dengan sapi sehingga sangat tepat untuk diolah dengan cara memasak yang cepat seperti ditumis. Citarasanya khas, rasa dan aromanya berbeda dengan daging yang lainnya…..
Jadi kalau anda cukup beruntung mendapatkan daging rusa, silahkan mencoba resep ini karena hasilnya tidak akan mengecewakan…
Bahan :
300 gr daging rusa
30 gr jamur kuping kering, rendam air panas sampai lembut, potong2


3 buah jamur hioko/ shitake kering,rendam air panas sampai lembut, potong2
4 buah cabe kering, memarkan, potong2
3 buah cabe rawit
2 sdm kecap manis
1 sdm minyak wijen
Bumbu halus/perendam :
1 sdm wijen sangrai
4 siung bawang putih
3 siung bawang merah
1 sdm kecap jamur
Cara Membuat:
# iris daging rusa berukuran 5×1,5×1,5 cm
# marinasi dengan bumbu perendam selama 30 menit di dlm kulkas


# panaskan 1 sdm minyak wijen, tumis cabe kering sampai harum
# masukkan daging rusa dan tumis sampai daging berubah warna, masukkan kecap manis


# masukkan semua bahan lainnya, tumis sebentar


# tambahkan air secukupnya


# masak sampai daging matang dan empuk
# sajikan dengan taburan wijen putih dan hitam yang sudah disangrai

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Resep Dendeng Rusa Balado ala Dentist Chef (Padangnese Style Spicy Venison Deer)

Dendeng balado adalah masakan yang biasanya selalu ada di rumah makan khas minang/Padang. Daging yang sering dipakai adalah daging sapi. tpi karena aku puya daging rusa dari kakakku yang tinggal di sungai lilin makanya aku menggunakan daging rusa. Sekilas memang daging rusa mirip dengan daging sapi, tapi memiliki aroma yang khas dan dapat dibedakan dari daging sapi. Harganyapun relatif lebih mahal karena jarang ditemukan dan mengandalkan hasil perburuan liar serta peternakannya masih sangat sedikit. Sekilo daging rusa dibanderol Rp.120.000 di Sungai Lilin, Sumatera Selatan. lagi2 mitos aprosidak atau obat kuat bagi pria menjadi alasannya. Ada bermacam2 versi dendeng, ada dendeng kering, dendeng basah, dendeng goreng, dendeng panggang, dendeng rebus, dendeng jemur dll. Selain proses yang beragam, ternyata penyajiannyapun bermacam2, ada yang disiram cabe merah/ hijau, ada pula yang diguyur dengan minyak kelapa yang dibuat sendiri. Dalam resep dendeng ini, aku memilih dendeng rebus atau dendeng yang dagingnya dibumbui terlebih dahulu kemudian direbus, diiris tipis dan kemudian digoreng, terakhir disajikan dengan sambal balado…..

Bahan:

500 gr daging rusa

Bumbu halus:

12 siung bawang putih

12 siung bawang merah

1 sdm ketumbar

3 cm jahe

5 butir kemiri

1 sdt lada

1 sdt gula merah

Sambal Balado:

15 buah cabe merah

6 siung bawang putih

8 siung bawang merah

1 sdt kalbu bubuk

1/2 sdt gula merah

Bahan Membuat Minyak Kelapa:

1 butir kelapa

2 cup air

Cara Membuat minyak Kelapa:

# beri 1 cup air hangat pada perasan kelapa, peras

# ulangi memeras santan sekali lagi

# masukkan santan didalam wajan

# masak dengan api kecil sampai menjadi minyak kelapa

Cara Membuat Dendeng Balado :

# Rebus daging rusa dengan bumbu halus dan 1 cup air, masak sampai air habis

# dinginkan daging, iris tipis

# goreng sampai agak kering dengan minyak kelapa secukupnya

Cara Membuat Sambal Balado:

# goreng semua bahan mentah dengan minyak kelapa secukupnya, angkat

# tumbuk kasar

# tumis kembali dan masak sampai matang dengan semua bahan, bila perlu beri air secukupnya.

Penyelesaian:

# Susun dendeng di piring saji

# Siram dengan sambal balado dan minyak kelapa secukupnya…..

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