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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Tomahawk Steak Recipe (Bone-in Rib Eye) with Salsa Verde

tomahawk steak salsa verde recipe

Tomahawk Steak (Bone-in Rib Eye) with Salsa Verse Recipe

Tomahawk Steak anybodies ??? This huge cut of beef may not sounds familiar for you! yes, me too! Tomahawk steak is actualy a bone-in rib steak with the entire rib bone intact. The long ribs bone is usually frenched (trimmed from meat and fat) for elegant presentation purpose.  Contrary to the regular tomahawk steak cut, i prefer to let the ribs bone meat still intact because it’s actually tasty part. The term of tomahawk steak simply because of its resemblance to a Tomahawk or large destroyer missile. Tomahawk steak weight usually depends on how big is the cow because the thickness  of the steak depends on wideness of the ribs bone. My unfrenched tomahawk steak weighted almost 2.2 pounds, this gigantic piece of steak could feed for 3-4 people.

rib eye steak tomahawk steak Scotch fillet salsa verde green sauce

Recipe Tomahawk (Bone-in Rib Eye) Steak with Italian Salsa Verde Sauce

Tomahawk steak are tasty and tender piece of steak because it’s mostly composed of the longissimus dorsi, complexus and spinalis muscles which a lazy musscle. Those musscles did not support much of the cow’s weight, nor did it had to work hard or exercise. Its marbling of fat makes this very good for slow roasting and it also goes well on a grill cooked to any degree. Since rainy days in Palembang lately, i choose to pan seared it and roasted in hight heat to cooked it into medium well done. Due to the large size and also the long rib bone of the tomahawk steak, i suggest to seared it in a flat cast iron pan, if you don’t have any of it, simply use your wok pan! but you should make sure all surface was perfectly seared before roasted if you don’t want to get a dried out steak. That’s why i seared the gigantic tomahawk steak partially in the edge side of the wokpan . After that, i roasted it in 200°C with  preheated oven for about 15-20 minutes.

rib eye steak tomahawk steak recipe salsa verde

Recipe Tomahawk Steak (Bone-in Rib Eye) with Salsa Verde

For serving the tomahawk steak, i choose salsa verde or Italian green sauce (Spanish called this salsa verde too!). Basically, salsa verde consist  parsley, lemon zest, vinegar, capers, garlic, onion,  and olive oil. Instead of using lemon zest, i use kaffir lime leaves for giving an asian flavour burst to the salsa verde sauce. Beside parsley, i add a little bit of cilantro or flat leaves parsley and lemon basil leaves or daun kemangi to make it fragrant and refreshing even more. I also mixed the salsa verde with rice for the carbs, my oldest sister said it’s a little bit weird for it’s oily texture, but i still preety like it though.

ribeye steak recipe tomahawk steak salsa verde

Giant Bone-in Ribeye Steak (Tomahawk Steak) with Salsa Verde

Roasted Tomahawk Steak (Bone-in Rib Eye) Recipe:

  • Tomahawk Steak (about 2 pounds)
  • 2 Tbsp olive oil
  • 1 Tbsp melted butter
  • 1 Tbsp coarsed seasalt
  • 2 Tbsp freshly grounded black peppercorn

How to Make Roasted Tomahawk Steak:

  • Preheat oven at 200°C with lower and upper fire
  • Rub all the tomahawk steak with salt and blackpeppercorn evenly  and make sure it coated evenly
  • Just before pan searing, pour the  olive oil and melted butter to the tomahawk steak
  • Heat up the cast iron pan and sear the steak all over  the surface until got a nice golden brown crusted surface
  • Drizzle 1 tbsp olive oil to the roasting pan, roast the steak for about 15-20 minutes, depends on your doness preference
  • Serve with salsa verde and Balsamic Reduction

Salsa Verde (Sauce) Recipe :

  • 1/2 cup parsley leaves
  • 1/2 cup cilantro or flat-leaf parsley leaves
  • 1/4 cup daun kemangi or lemon basil leaves
  • 1 clove garlic 
  • 2 teaspoons capers, drained
  • 1/2 cup extra-virgin olive oil
  • 1 tbsp lemon juice or 1/2 tbsp vinegar
  • a pinch of kaffir lime zest
  • sea salt

How to Make Salsa Verde (Sauce) Recipe :

  • Place all ingredients (except the olive oil and lemon juice) in a food processor
  • Process it until finely chopped
  • With the motor running, add oil and  lemon juice to salsa verde mixture.
  • Process until well combined. Season with sea salt and pepper.
  • Serve with Tomahawk Steak

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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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Stir Fry Venison Deer with Blackpeppercorn Sauce (Resep Rusa Madu Lada Hitam)

Resep Daging Rusa Menjangan Saus Lada Hitam & Madu

recipe blackpepper honey venison deer

Blackpepper Sauce Venison Recipe

Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families Cervidae (deer).Venison may be eaten as steaks, tournedos, roasts, sausages, jerky and minced meat. It has a flavor reminiscent of beef, but is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well. Venison is higher in moisture, similar in protein and lower in calories, cholesterol and fat than most cuts of grain-fed beef, pork, or lamb.

Resep Rusa Lada Hitam enak menjangan

Stir Fry Venison Meat with Black Pepper Sauce

Deer or venison meat or daging rusa / menjangan in Bahasa is one of pricey stuff due to a mith that meat is an aproshidac and easily set a man into a boner, u know what i mean. Daging rusa is usually glazed with blackpepper sauce or saus lada hitam, one of the famous dish in jalur Puncak, Bogor. I had sone honey pepper beef before and i though it will be nice with dear meat, thanks God!!!! the dish is  done perfectly…blackpepper honey sauce recipe asian

Stir Fry Venison or Deer Meat in Black Pepepr Sauce Recipe:

Ingredient:

#  250 gr deer meat tenderloin, cut into thin stripsl
# 20 ml oil
# 2 cloves garlic,  finely chopped or 1 tsp garlic power
# 100 g sweet snap peas
# 30 ml honey
# 10 ml soy sauce
# 10 ml oyster sauce
# 1 teaspoon of freshly cracked black pepper

Instruction:

# Combine honey,soy sauce, oyster sauce, garlic, blackpepper , divided the sauce, combine a half part with dear meat,   marinate 1 hr/overnight in the fridge.
dear venison meat daging rusa
# Blanch the sweet snap peas, put in ice water, set aside
# Heat a wok until very hot, then add half the oil, swirling to coat.
# Fry the deer in batches for about 3 minutes each batch or until browned.
# Add the  sweet snap peas and the rest of the honey pepper sauce.
# Toast well to glaze the meat all over
# Serve over warm rice.

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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