Braised Venison Deer Short Ribs with Wine, Tomato and Saffron Recipe

braised venison ribs wine tomato saffron recipe

Braised venison short ribs is not kinda daily meal for me, then once i had bunch of venison ribs and also the tenderloin, it simply made me happy. From the internet search i read about the cheaper price for venison and any game meat compare to the regular cattle beef abroad, but that’s not gonna happen in my place. Basically, the mith said that venison meat is a powerfull aphrodisiac rocket it’s price tag in Asia. Well, that’s a kinda funny things across Asian decent people. This kind of game protein is usually served with liquor callled arak. The alcohol content is a potent blood vessel dilatator that made the corpora cavernosa (erectile tissue) that mostly consist of blood capillary can dilatated and  filled with the blood even better. This actually the same fact about dringking snake’s blood and bile, the secret is the liquor that mixed within it. I guess i’m keeping that secrets for me for next following years after i get married, i’m using it now for a gourmet adventure.

venison short ribs braised recipe wine tomato saffron

Braising venison ribs is a very simple and easy following steps.  There are three basic steps or braising; marinating, pan searing and simmering. Since i’m using a junvenile rainforest deer, the simmering steps period is preety quick, 30 minutes it’s all needed to tenderize the ribs. Well, actually i  not only ‘forced’ my sister to purchased the venison short ribs, but also the tenderloin. I’m making a homemade dry cured venison or Italian Bresaola di Cervo, stay tune on Dentist Chef for that recipe.

braised venison  red wine tomato and saffron

Braised venison with red wine or white wine is a common gamey meat preparation in western cuisine. I’m using two kinds of wine here, my last half cup of red wine and white wine. Instead of wine, you can also using some asian liquor like rice wine or shaoxing wine. I also added some kashmiri or Indian saffron within the simmering broth to enhance the flavour and the looks. The vivid yellow color is a result of a pinch of it’s strands. Since my sister like a tangy and slightly sweet flavour i brought some of my homemade sun dried tomato for pleased her. Slightly different from my previously Braised Beef Oxtail with Red Wine, Tomatoes and Carrot, this braised venison ribs is not taste that sweet. For the garnish, i add some torch ginger bloosom on it.

resep rusa iga deer venison braised recipe

Resep daging iga rusa masak anggur, tomat dan safron or braised venison deer short ribs with wine, tomato and saffron recipe in Bahasa Indonesia in my first western style from my serial collections of venison recipe. You can try some fragrance Indian style Spicy Venison Deer Meat with Curry Leaves or Indonesian (Padangnese) style Spicy Venison Deer Dendeng. Another asian inspired venison recipe is Korean style Stir Fried Venison Deer with Mushrooms & Sesame Paste or commonly seen menu in fancy chinese restaurant Stir Fry Venison Deer with Blackpeppercorn Sauce.

Braised Venison Deer Short Ribs with Wine, Tomato and Saffron Recipe :

Ingredients:

  • 1 kg of venison short ribs/daging iga rusa (2 pounds)
  • 1/2 cup red wine/ anggur merah
  • 1 1/2 cup white wine/ anggur putih (sunstitude with 2 cups of rice wine)
  • a pinch of saffron, i’m quite generouse with this pricey spice
  • 1/2 cup of HOMEMADE SUN DRIED TOMATO/ Tomat Kering, soaked, finelly chopped (substitude with 1/2 cup tomato paste)
  • 3 large fresh ripe tomatoes/ Tomat,  deseeded, chopped
  • 1/2 tsp HOMEMADE GARAM MASALA SPICE MIXTURE/ Kari India
  • a pinch of mixed italian herbs/ rempah Italia
  • 1 large onion/ bawang bombay, diced
  • 6 small shallots/bawang merah, diced
  • 6 cloves garlic/ bawang putih, finely chopped
  • 2 large potato/ kentang, cubed
  • 3 cups stock/kaldu
  • 3 tbsp vegetable oil/minyak
  • salt and pepper to taste

Instruction :

  • Season the venison ribs with garam masala and mixed italian herbs, pour all the wine and let it marinade overnight in the fridge.
  • Firstly in the morning, drain the venison ribs from the liquid, reserve the liquid
  • Heat up 1 tbsp oil  until sizzling hot, sear the ribs all over until got a nice golden brown color, set aside
  • Heat up the 2 tbsp oil in a heavy bottom sauce pan or a crock pot, saute the onion, shallots and garlic with a low heat until slightly brown
  • Add the tomato,potato,  sun dried tomato and saffron, season with salt and pepper, saute another 5 minutes
  • Pour the wine marinating liquid and the stock, bring to boil.
  • Reduce the heat and simmer until the broth is thicken  and the meat is fork tender for about 30 minutes. Add more wine or stock if necessary.
  • Served it immediately

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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

resep rusa venison deer recipe game meat dentist chef

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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