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.
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 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 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 :
- 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
- 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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Yum! I love venison, I love short-ribs, and I love braised meat – you’ve lined up a helluva recipe!!
wow this looks so good and neat that you also get deer there, in North Carolina a lot of local folks hunt
I ate my first venison dish of the wild game season here in Belgium in a fancy restaurant & it tasted divine! Your dish also sings to me,…Truly a wonderful dish, created by you, the master! 🙂 x
seperti biasa, fotonya bukan gua laper ….#gigitbantal
Oh, what great looking braised venison!
What a flavorful venison dish! Nicely done!
Looks so flavourful and lipsmackingly delicious!
This looks so good, Dedy. I wish I could find venison but, here in the city, it’s just not available. Too bad because I would love to try your short rib recipe.
Venison is something we eat a lot of here in Sweden. We eat a lot of game …. My favorite is elk hamburgers. Very interesting recipe you have here and the use of saffron.
meja utk fotonya bagus banget ded
I never had venison,looks flavorful as usual,I just love asian spices in this beautiful dish!
Gosh! That looks amazing! The flavors sound incredibly delicious.
I love the flavor of venison, but have never been lucky enough to have some to cook. But when I do, I know what I’m going to make! This looks wonderful – thanks so much.
berarti daging sapi lebih manis dari daging rusa ya, ito? ok. noted. *tukangmasakamatiran 😀
Malah kebalikannya kak,
dagingrusa lbh manis mnurutku, tp tergantung selera sih………
Kduanya punya aroma n rasa masing2
Venison is one of my husband’s absolute favourite meats. I will have to bookmark this recipe and see if I can source the ribs.
Yum! This looks really flavorful and delicious!
I like your blog site, and the photos are wonderful. I feel like I could just reach in and try them all. They look wonderful and beautifully and artistically arranged.
Oh, this is the first venison post that I have seen this fall – your recipe and the pictures look absolutely amazing and out of this world delicious!
Dedy I love receiving notification of your posts in my Inbox – the titles are always so decadent and enticing. This recipe sounds incredible and your photos are beautiful. Love your recipe for sun-dried tomatoes too.
Thanks for sharing this recipe!
That’s a stunning looking dish, very well-photographed, great post!!
I’ve never tried venison but your dish looks fabulous! You did an amazing job 🙂