game recipes?

[ribaalber]

Where do you get Japanese Quail in Delhi? Is it what they call Bater?
And what is the price? Someone mentioned 20 per bird?

My chicken supplier said he can bring me Jap Quail for 70 per piece from Azadpur Mandi

Also, I am guessing this is not illegal?

[Yaj]

How did I miss this thread?
I have tried the beggars chicken method when I was at Udipi and had access to a wood fired clay hearth.
Garlic and ginger paste,melted butter(not ghee),red chilly paste, lemon juice,salt. Rubbed well into a free range chicken and applied liberally to coat.Left to marinate for an hour in the fridge.Covered with a few layers of aluminium foil before applying several layers of wet clay from a termite mound to make a ball. Cover with hot ashes and embers from a wood fire,maintain heat for about 2 hours.The result was amazing! The smell when you break the ball open is mouth watering!I can't wait for the opportunity to try it again.
The same recipe would work great for wild hare or partridge too.
Partridge is definitely illegal to breed and sell in India, the most commonly available game bird is the japanese quail which they call "bater".For Rs 20 it is definitely quail and not partridge which is a larger bird and would cost more.
Regards,
Yaj.

[dev]

Jap quail should be available at the steak house at Jorbagh. My friend told me that you have to buy a certain number of birds. I haven't been there myself and so I can't confirm.


Regards,

Dev

[mundaire]

Kalyan, photos are not enough - you need to post some of your recipes here! Game meat and farm reared meat (same species) will taste different. The closest you can get is to go free range chicken etc. even though that will not be the same. Different lifestyles make meat taste different. OK here is another one -

Meat cooked in a Mince Curry

(medium spicy)

Ingredients
1 Kg Meat (you can use Antelope/ Venison/ Beef/ Mutton)
200 grams Mince (of the same meat as you choose from the above)

2 Bay leaves (Tez patta)
3 Black cardamoms (badi elaichi)
8 Small (green) cardamoms (elaichi)
5 tsp coriander powder (dhania)
2 tsp cumin powder (jeera)
1 tsp red chilli powder
4 red chilli dry (whole)
1/2 tsp turmeric powder (haldi)
160 ml Ghee /cooking oil
2 tbsp garlic (whole) - chopped
3 tbsp garlic paste
2 tbsp ginger (whole) - chopped into nice long slivers
3 tbsp ginger paste
250 grams onions (about 4 large) - finely chopped
200 grams tomatoes (about 5-6 large) - finely chopped
200 ml fresh curd
4 tbsps fresh chopped coriander - for garnish (hara dhania)
Salt to taste


Method
This is to be cooked on low-medium heat

Add the turmeric to the curd and whisk it nicely
Add the meat to the curd and marinate - for about an hour for mutton, longer for other kinds of meat. I'd suggest you marinate the venison at least overnight, preferably 12 hours or more.
Heat the ghee / oil and and add the bay leaves and both kinds of cardamoms. Fry till the cardamoms crackle.
Add the onions and fry till they are almost done
Add garlic & ginger paste as well as the coriander+cumin+red chilli powder - mix well and continue frying for at least 5 minutes more
Add the mince, mix well and continue frying for at least ten minutes
Now add the meat and stir in well
In a separate pan, put in about a tablespoon of ghee /oil and sauté the whole red chillies+chopped tomatoes+whole garlic
Once done, add the above to the main dish and stir in well
Put a lid on and continue cooking for at least 15-20 minutes stirring every 5 minutes or so
In a separate pan heat about 500 ml of water, bring to a boil and then reduce heat and allow to simmer
Add some of this boiling water to the meat as and when required - ensuring that the meat is completely covered with liquid for at least 20 minutes of cooking time.
Once the meat is done (check with a fork every once in a while) - remove the lid and allow the water to evaporate till the gravy becomes thick.

Garnish with chopped fresh coriander and serve hot accompanied with roti or naan.

Cheers!
Abhijeet

P.S. - As mostly ghee would be preferred medium as it gives a richer taste to the dish. My second choice would be mustard oil, failing which other vegetable oils. Animal fat can be used as well and if from the same animal (whose meat is being cooked) will certainly add to the flavour.

[ckkalyan]

Kalyan, photos are not enough - you need to post some of your recipes here! Game meat and farm reared meat (same species) will taste different. The closest you can get is to go free range chicken etc. even though that will not be the same. Different lifestyles make meat taste different. OK here is another one -

Hi Abhijeet, thanks - you are quite right and I do understand; the pity is that I have never had the opportunity to cook game meat; the closest I have gotten is 'wild' onions... So, I shall endeavor, in the future, to post some recipes here that could be used with actual game meat.

Nice recipe there and I like the way you suggest flexible main alternates - a sure sign of a creative chef - great work!

[mundaire]

Cook your goose - quick & easy

No marination and ready within an hour!

Ingredients
1 Goose (about 1.5-2 Kgs after cleaning) - if you are in India a farm reared goose will substitute
4-6 green cardamoms
6-8 cloves
3 medium onions - chopped fine
2 tsps red chilli powder OR preferably 20 whole dried rajasthani red chillis (soaked for 10 minutes and then ground to a paste)
4 whole garlic - peeled and then ground to a paste
1 piece ginger about 2" - peeled and then ground to a paste
1 bowl (hung to rid it of the whey) curd (about a cup and a half)
4-5 table spoons oil/ ghee
Salt to taste
fresh chopped coriander - for garnish

optional
1" piece of cinnamon
3 green chillies chopped
1/2 tsp mustard seeds
1/2 a nutmeg grated fine
1 mace flower broken into pieces
4-6 black peppers (whole)
2 bay leaves

method
Initial cooking on low/ medium heat with the final bit done in a pressure cooker.

Pluck & gut the bird or singe off the feathers (easier and gives a nice smoky flavour to the final dish). DO NOT skin it.
Now cut it into pieces: use the legs, wings, neck & meat from the breast. Discard the rest, the torso/ ribcage etc. - this is what makes the meat smell and since this is not marinated/ prepped in any way to "kill" the smell, it's best to discard this bit. Try and make the used pieces into small/ medium sized ones.
Heat the oil/ ghee add bay leaves(optional), cloves, cardamoms, cinnamon(optional), black pepper(optional) and mustard seeds (optional)
When mustard seeds start to splutter add the chopped onions and cook till they are done
Now add the garlic, ginger, red chilli, nutmeg (optional), mace (optional), as well as the meat & fry till it is nice and browned all over
Now add the hung curd & green chillies (optional) and cook further till the curd browns and completely dissipates into the entire mix
Add enough boiling water to ensure that the meat is almost covered, then cover the pressure cooker and wait till 15 whistles on medium heat.
Take off the flame and set aside, wait till the pressure subsides then check to see if meat is done. If not another 2-5 more whistles on the cooker may be required.

Once done, garnish with fresh chopped green coriander and serve hot with rice.

Cheers!
Abhijeet

P.S. - Credit for this recipe goes to Spacetraveller

[shooter]

re: goose

out of all game, goose is considered to have one of the strongest flavour which may not be liked by many.
the following may be followed as a gospel truth- do NOT leave any water at the end. 'Bhuno' the meat till all the water is gone and only oil remains. In 99% of the cases, this will get rid of all the unpleasant odour.

There are some other tricks which i will tell if people interested to know more.

re: pickle- the latest 3 kg batch of venison pickle is ready. for mr MOA. unfortunately i ate 500 gr on the first day and another friend has taken away another kilo.
i do hope to give it to him before it all disappears.

update: i have been experimenting and the goose pickle may be called a success.
Goose burgers have been declared a hit by friends.
now working on goose shami and chapli kebabs ; the only problem is that due to the lack cold weather during the shooting season, its been the worst season for geese and i havent bagged a single one.
I hope that some do come in now due to the current cold-wave and i am able to shoot some for vermin control for which we have permission.

[mundaire]

Thanks for the tip Shooter, and yes! More advice is welcome

BTW any advice on how best to use Kachri/ Kaachri (Cucumis pubescens) for marinating tough meat would also be much appreciated.

Cheers!
Abhijeet

[ckkalyan]

To marinate: Add 3 to 4 fresh Kachri (Crushed) per kg of red meat, 2 will do for poultry. Add along with the other marinade ingredients like ginger garlic paste etc. Fresh Kachri is much more effective than the ready made Kachri powder which tends to lose some of its efficacy after processing.

Fresh Kachri is also used to make spicy a dry-fried Vegetable dish popular in Andhra Pradesh and Karnataka (this mini cucumber like veg is called Dondekai locally).

[Yaj]

Fresh Kachri is also used to make spicy a dry-fried Vegetable dish popular in Andhra Pradesh and Karnataka (this mini cucumber like veg is called Dondekai locally).

Kachri and dondekai are different CKK.Dondekai is tindora/tendli/dondekai : coccinia grandis.
I have had kachri when in Rajasthan and Abohar.It is sour when ripe and the chutney tastes great.
Regards,
Yaj.

[357 S&W]

re: goose

out of all game, goose is considered to have one of the strongest flavour which may not be liked by many.
the following may be followed as a gospel truth- do NOT leave any water at the end. 'Bhuno' the meat till all the water is gone and only oil remains. In 99% of the cases, this will get rid of all the unpleasant odour.

There are some other tricks which i will tell if people interested to know more.

re: pickle- the latest 3 kg batch of venison pickle is ready. for mr MOA. unfortunately i ate 500 gr on the first day and another friend has taken away another kilo.
i do hope to give it to him before it all disappears.

update: i have been experimenting and the goose pickle may be called a success.
Goose burgers have been declared a hit by friends.
now working on goose shami and chapli kebabs ; the only problem is that due to the lack cold weather during the shooting season, its been the worst season for geese and i havent bagged a single one.
I hope that some do come in now due to the current cold-wave and i am able to shoot some for vermin control for which we have permission.

Shooter, I have a freezer full of geese from this season, please share the recipes , they are always welcome, especially the goose pickle, waiting for it.

[ckkalyan]

Yaj - Thanks for that - I have never tried the authentic Kachri in Rajasthan, so there could be a minor classification difference but entirely different taste?!

Although, Wikipedia and Tara Dalal seem to think they are the same. See Regional Names in http://en.wikipedia.org/wiki/Coccinia_grandis

[mundaire]

Yaj - Thanks for that - I have never tried the authentic Kachri in Rajasthan, so there could be a minor classification difference but entirely different taste?!

Although, Wikipedia and Tara Dalal seem to think they are the same. See Regional Names in http://en.wikipedia.org/wiki/Coccinia_grandis

Kalyan, Coccinia grandis is a different species Kachri is Cucumis pubescens, see http://www.waterwereld.nu/kachri.php

Cheers!
Abhijeet

[shooter]

+1 to yaj and mundaire.

Kachri is exclusive to the arid desert region of the thar and never used fresh. Its always used in the dried crushed form.

Lot of internet people or famous people havent seen it so dont really know what it is.

It is usually best used with 'chaach' or "salt lassi" (sorry but thats the nearest translation in english) for marinade and only half removed as its best to leave some to be cooked as it imparts its unique flavour.

Tindli or the other names mentioned is completely different and used fresh not dried. Its difficult to find an equivalent term for kachri so people attempt to use names of stuff they know.

Kachri is a very good tenderiser but should be used on everything.
Good for 'soola' meat, good for venison. People use it for hare but i feel raw papaya is better for hare.

it may be used for goat meat with excellent results. but then againits very difficult to find something that doesnt work with goat esp the "two teeth goat" or "do daant ka bakraa"

[Baljit]

Hi, Guy's i like to share with you all one of my favorites recipes, It's a BBQ wild bore ribs racks. My fellow worker gives me this recipes.

First of all Ingredients

Three ribs rack of wild bore about 2kg.
1 cup brown suger ( about 250 grams )
1 1/2 tea spoon salt
1/2 tea spoon black paper
1 spoon garlic powder
1 spoon onion powder
1/2 spoon ground mustard
1 spoon ground sage

Directions

Clean the racks of wild boar of any sinews and extra fat.but leave some fat for moisture. Moisture retention is especially important when smoking or BBQ wild game meats.

Mix all Ingredients togather and apply your dry rub to the meat, put all rib's rack in a platic bag and let it marinate in the refrigerator for 4 to 5 hours.if you still have some left over Ingredients put all in plastic bag as well.

I try to keep my cooking temperature around 150°C on my BBQ. The goal is to slowly raise the internal temperature of the meat. then hold it there for about an hour. “Slow and low” is the mantra. Cooking time will be about 1.5 – 2 hours.

I would not recommend going much higher than that for very long because you begin to lose moisture in the form of steam

Keep in mind do not put meat driect on the heat.if you have a two burner in your BBQ keep one burner off all the time.because we going to use indriect heat and keep meat on off burner.

Once the meat is ready remove from the BBQ and put on the tray and tightly wrapped with foil paper. This wrap will reduce moisture evaporation into the open air and keep the juices close to the meat. If you want a crispy exterior (a “bark”) then don’t use a foil wrap and cook a little longer.

Enjoy

Baljit