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 :


  • 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
  • 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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Middle East Recipe : Baba Ganoush (Grilled Egplan Dip) & Crispy Spiced Tortilla Bread ala Dentist Chef

Resep Roti Tortilla dan Baba Ganoush (Terung Bakar)

tortilla bread with baba ganoush dip

Baba Ganoush and Crispy Spiced Tortilla, Heavenly pairs !!!

Baba ghanoush (Arabic بابا غنوج bābā ghanūj, bābā ghanūj, baba ganush, baba ghannouj or baba ghannoug) is a Levantine dish of eggplant (aubergine) mashed and mixed with virgin olive oil and various seasonings. The Arabic term means “father of coquetry”, which has been interpreted to suggest that it was invented by a member of a harem, although “ghanoush” may be a personal name.

recipe baba ghanoush arabic middle east eggplan aubegrine dip tahini

Baba Ganoush: It’s smokey, savory, nutty and delicacy!

A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Lebanon, Syria, the Palestinian Territories, Jordan, Kurdistan, Egypt, and Israel)

In Syria and Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. It is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. It is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt, white vinegar and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate. In the traditional method, the eggplant is first roasted in an oven for approximately 30 to 90 minutes (depending on the size of the eggplant) until the skin appears almost burnt and the eggplant begins to collapse. The softened flesh is scooped out, squeezed or salted to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.

In Pakistani, Indian and Bangladeshi cuisines, Baingan ka Bhurta is a dish similar to baba ghanoush. It is similarly prepared by grilling eggplant over open charcoal flame to impart a smoky flavor to the flesh. It is then cooked with an assortment of spices, tomatoes, garlic, and onions. It is commonly served with breads like paratha, roti, and naan.

I serve the baba Ganoush with tortilla bread.  Flour tortilla to differentiate it from other uses of the word “tortilla”) is a type of thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means “small torta“, or “small cake”), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.

cara membuat roti tortilla step by step

Flatbread tortillas have been eaten for thousands of years in north, northwest and northeast Mexico, where they are a staple, as well as many southwestern US Native American tribes. More recently, other countries have begun producing them to serve the expatriate Mexican market and the growing demand for Mexican food, particularly in North America, Europe and Eastern Asia

Ingredient :

baba ganoush recipe step by step how make baba ganoush

Baba Ganoush :

  • 2 medium eggplant
  • 1/4 cup tahini, i make my own, just blended 1/2 cup toasted sesame seed and 1/4 cup olive oil, strained with cheese cloth,
  • 3 garlic cloves, minced, i use 3 tsp Mc Cormic garlic powder
  • 1 tbsp fresh lemon juice, plus more as needed
  • white pepper powder, to taste
  • salt, to taste
  • 1 tbsp extra virgin olive oil
  • 1tbsp chopped fresh flat-leaf parsley
  • 1/2 pomegrate

Spiced Crispy Tortillla Bread:

  • 1 cups all-purpose flour
  • 1/4  tsp salt
  • 1 tbsp olive oil
  • 1/4 cups water
  • a pinch of baking powder
  • a pinch of garam masala spice
  • a pinch of dried herbs ( dill, oregano & parsley)


Baba Ganoush:

  • Prepare a medium-hot fire in a stovel.
  • Prick the eggplant with a fork or a metal chopstick in several places and place on the grill rack 4 to 5 inches from the fire.

resep masakan arab baba ganoush terung

  • Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

grilled eggplan tahini recipe step by step baba ganoush

  • Let cool slightly, and peel off and discard the skin.

resep terung arab baba ganoush tahini sesame paste recipe

  • Place the eggplant flesh in a bowl.
  • Using a fork, mash the eggplant to a paste.
  • Add the  tahini, the garlic, the lemon juice and mix well.

baba ganoush how to make middle east dip recipe

  • Season with salt n pepper, then taste and add more tahini and/or lemon juice, if needed.
  • Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
  • Drizzle the olive oil over the top and sprinkle with the parsley and pomegrate
  • Place the olives around the sides.
  • Serve at room temperature.

Crispy Spiced Flour Tortilla:

  • Whisk the flour, salt, and baking powder together in a mixing bowl.
  • Mix in the olive oil with your fingers until the flour resembles cornmeal.
  • Add the water and mix until the dough comes together.
  • Place  the dough on a lightly floured surface and knead a few minutes until smooth and elastic.
  • Divide the dough into a thumb sized and roll each piece into a ball.

resep tortila step by step roti arab

  • Preheat a large skillet over medium-high heat.
  • Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.

step by step making tortilla bread

  • Place into the hot skillet, and cook until bubbly and golden.

recipe step bys step tortilla ngembang

  • Flip and continue cooking until golden on the other side.

resep tortilla step by step bread

  • Continue rolling and cooking the remaining dough.