game recipes?

[conty1]

That sounds really good Abhijeet. I love 'Mughlai' dishes and this one seems like it is one.

Do you have a name for this recipe??

Cheers,
Amit

[mundaire]

No name, just a combination of a couple of curry recipes I found on google... if you like (and based on the relatively large qty used) I guess you could call it a "dahi walla"_ _ _ _ (fill in the name of the meat used here).

BTW the only Mughalai bit is probably the use of nutmeg & mace, feel free to disregard them depending on your palate. Also, depending on how you like your heat, you should vary the use of black pepper, red chillies & fresh green chillies.

Also, this curry will tend to be a bit sour. If you don't appreciate sour curries, then you may want to up the qty of onions used/ add in a bit of jaggery toward the very end to balance out the sweet/ sour ingredients.

Cheers!
Abhijeet

[conty1]

No name, just a combination of a couple of curry recipes I found on google... if you like (and based on the relatively large qty used) I guess you could call it a "dahi walla"_ _ _ _ (fill in the name of the meat used here).

I guess I'm trying Dahi Walla Chukar this weekend!!

BTW the only Mughalai bit is probably the use of nutmeg & mace, feel free to disregard them depending on your palate. Also, depending on how you like your heat, you should vary the use of black pepper, red chillies & fresh green chillies.

Don't forget we started with Almonds!!

Cheers,
Amit

[shooter]

Venison roast for weight watchers.:
Finally got it right. Venison has no fat so it comes out dry when roasted unless basted with oil/ ghee or some sort of fat. Plus one needs to do this at regular intervals distracting you from cooking other stuff. So wrap it in aluminium foil and roast. But this leads to the roast being watery. So Roast uncovered for the last 30 minutes. That way it will be moist soft tender and neither dry nor runny.

Holds true for all game with low fat and all variety of seasoning or marinade.

[mundaire]

@ Shooter - for someone who started this thread, we have still not seen/ read about any gems from your kitchen! How about you make up for lost opportunities by treating us to an authentic khud khargosh & santh recipe?!

Meanwhile this is a rough recipe for khud khargosh (wild hare baked in a bed of coals) as told to me over a few drinks by an acquaintance, who had the benefit of growing up in more blissful times. Putting it down as best I can recall, quantities mentioned are my own guesswork...

Hare should be skinned, insides, paws, & head removed. Keep rest of carcass intact.

First the stuffing (mutton mince):
1/2 Kg mutton mince
200 gm - potatoes - peeled & chopped into cubes
100 gm - Ghee
2 onions chopped fine
1/2 cup - curd/ yoghurt
2 tablespoons - ginger garlic paste
4 tsp - coriander powder
1 tsp - red chilli powder
1/2 tsp - turmeric powder
3 - green chillies -chopped fine (remove seeds if possible)
1 tablespoon - lemon juice
Salt to taste - 1 tsp should suit most

Take the yoghurt, ginger-garlic paste, coriander powder, red chilli powder, turmeric, salt and the mince.
Fry the chopped onions on low flame till they brown
Add the mince+spice mixture made above and continue frying for 5 mins
Take off the flame and add the potatoes & lemon juice - mix in well and keep aside for stuffing later. It is only semi-cooked as it will continue to cook once stuffed inside the hare. DONT discard the excess ghee!

Now the marinade for the hare
1 tablespoon garlic paste
100 grams ghee
1 tsp salt
1 tsp red chilli powder (vary to taste - but keep in mind we will be rubbing in another tsp of chilli separately)
1 tsp coriander powder
1/2 tsp black cumin powder (shahi jeera)
1/2 tsp cumin powder (preferably made after first roasting cumin seeds and then grinding them)
2 cloves + 1/2 a stick of cinnamon + seeds from 2 cardamoms - roast slightly and grind to powder
1/2 tsp turmeric
1 cup of yogurt - hung till it is nice & creamy
2 tbsp of kachri powder (if available) - else substitute with a couple of tablespoons of lemon juice

Blend all of the above till it becomes a paste of even consistency - keep aside for later.

Now mix together 1 tsp salt and 1 tsp red chilli powder
Poke the hare carcass all over with a sharp fork so that spices are able to permeate deep into the meat (if it's been shot, try and remove all of the lead unless of course you are secretly employed by a dentist and are looking to send him business ).
Now rub the salt+chilli mix all over the outside of hare, allowing it to absorb all of it.
Now coat the outside & inside of the hare evenly with the marinade paste
Stuff the abdomen with the mince made earlier

Now wrap the hare with half cooked rotis/ chappatis all and tie them together with a string (else you'll have a hard time keeping them from falling off). 6-8 rotis should be enough to cover the entire hare.
Wrap banana leaves around the rotis (cover them completely) and wrap a muslin cloth around the banana leaves
Coat the entire preparation with a generous amount of wet clay or multani mitti

Now you can either bury it in a firepit full of hot coals (it must be completely covered with the coals) OR heat your oven to 200 deg C and put it in for a couple of hours.

Take out and keep aside for 20 minutes before cracking open the clay and removing the dish from within.

The rotis that were used would have absorbed all the flavour of the meat & spices and can be enjoyed by themselves or eaten with the dish.

Once again, do keep in mind that the above involves a fair amount of fill in the spaces/ guesswork on my part as I am not going to have a chance to try cooking it in India! If you do get around to taking a stab at it, please do share your experience/ feedback.

Cheers!
Abhijeet

[manshah007]

Well as of now sikar is history, so are unforgettable memories and lingering taste of game meat but this is not the end! Game meat can be substituted with legally available mutton,beef or our desi chicken. Agreed, this will not taste like real stuff but to be law abiding citizens a little variation of flavor and taste is worth. I have tried and tested these substitute, the results are more than satisfactory.Here is a tried and tested recipe a unique but tasty recipe for campfire.BAMBOO GOSHT for this recipe no cooking vessels are required and mutton or beef can be used. INGREDIENTS :1) mutton/ beef 1 kg boneless 2)ginger garlic paste 50gms 3)black pepper freshly ground 25gms 4)oil 50ml 5) salt to taste 6)spinach 1 bunch. To cook you will require Hollow green bamboo with inner diameter about 2 inches with notches at about 12 to 13 inches cut bamboo just below the notch so one end is open you will require about 4 to 5 of such hollow namboo pieces.METHOD 1)wash and pat dry meat. cut into thin long strips 2) add ginger garlic paste, ground pepper,salt,oil :|marinate for 2 to 4 hours 3)stuff the bamboos with meat using a stick,upto 3/4th and seal with spinach leaves 4) make a bonfire when the fire is blazing arrange the meat filled sealed bamboo pieces vertically with open side up into the fire wait till bamboo pieces starts cracking remove from fire allow to cool down a bit remove meat on plate by lightly jerking the bamboo pieces ENJOY BAMBOO GOSHT! If you like meat spicy ground green chilly paste can be added in marinade .

[manshah007]

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

as regards to using tenderizing agents for tough meats, in my experience availability of material is of prime importance for example some recipe require kachri, and its not avaiable in your region why not try alternatives that are easily available? There are many natural tenderizers to mention a few 1)raw pappaya in form of cubes/slices/paste 2) pappaya flowers as paste (used in many parts of south especially karnataka) is very good on toughest meat 3)raw pineapple also is a good tenderizer 4)figs fresh or dried too work well. 5)kachri fresh or dried powder does the job equally well. The trick is to apply any form of tenderizer as first application,before any other marinade or masala is applied. The above mentioned tenderizer are in the range of strong to mild, pappaya flowers and pappaya comes in category of the strongest so quantity should be regulated otherwise meat can turn to pulp in no time. These are from my practical experience. Hope Abhijit sir likes my suggestions being new to this forum i would like to request advice from all members experienced in this field.

[Vikram]

Abhijeet and manshah007,

Excellent recipes. They must be tried sometime.

Best-
Vikram

[gladiatorgarg]

Great recipes im going outdoor/trg purpose for a month by jan end till feb end end will try them out and will post the results wish me luck gentlemen

[thakur]

This is wild rabbit dish prepared by Dilip Singhji of Guna.

I was visiting Guna a few years ago in the December month to catch up with Mahendra Singh Sisodia and while we there Dilip Singhji kindly offered to treat us to this wild rabbit dish.

As told by him:
- wild rabbit around 1kg
- skinned and cleaned
- boiled (low flame for 1 hr) with khara masala, onions, garlic and ginger
- separate the remaining stock
- debone the rabbit and mash (do not make a pulp)
- heat oil, khara masala and put in the mashed meat
- add chopped green chillies, salt to taste and some red chilli (if you like it hot)
- mix well and then add the stock left over from boiling
- cover and let it cook for 20-30 mins
- remove lid and stir to semi dry consistency
- serve hot with onions and lemon slice

Best served with drinks. We had it sitting around the fire. Memories are still fresh.

Enjoy.

[manshah007]

Well it seems like happy days are here again! Now my own recipe for FISH SEEKH KABABS. This can be cooked on coal grill or in a tandoor. Ingredients :1)fillet of fish1/2kg(for best results use ghole,darda or rawas the local indian variety or any other fish fillet) 2)prawns 200gms (small or medium) 3)ginger garlic paste 25gms 4) garam masala powder 25gms 5) onion one medium size grated 6)ajwain 1/2 tps. 7) salt to taste green chilly paste 1 tps. METHOD:: 1) finely mince fish fillets using a chopper 2) prawn shelled and devein chop coarsely 3) mix fish mince, chopped prawns add in rest of the ingredients mix well 4) using thick skewer (about 1cm ×1cm square shaped sheekh kabab skwers) take handful of the mixture spread on the skewer evenly using a little water (this should look like a sausage) 5) cook on medium heat on grill or tandoor basting with oil till light brown. Serve with mint chutney. HAPPY OUTDOOR COOKING.

[dragonfly]

Palak Ghoshtttt...

500gm, mutton cut in a good size
02 tbsp. ghee
a pinch of asafoetida
1 cup butter milk
1 tsp. turmeric powder
02 cm piece ginger cut in matchstick shape.

Chop & grind
250 gms spinach
50 gms coriander leaves
06 green chillies
10 gms fenugreek leaves

Heat ghee,add asafoetida,stir fry and remove,ADD mutton pieces and fry till mutton is golden brown.continue to fry the mutton,adding buttermilk, a little at a time till it is all used up(this should take approx 10 min) add turmeric powder and ginger and ground paste and fry for five min,add salt and 01 cup of water and simmer on slow fire till meat is tender and ghee floats on top.before taking off the fire sprinkle garam masala and coriander and cover for for 05 min to allow the flavor to permeate through.

n-joy!


Happy Sunday Guys!Keep Sharing and keep cooking.

[shooter]

Pheasant (or partridge) with preserved lemon, olives and saffron.

This dish is from my recent trip to morocco. Originally made with chicken, I tried it yesterday with pheasant and partridge. The results were fan-bloody-tastic.

This is an amazing dish which is ideal for people who can not tolerate game meat either due to the strong flavour or due to it being tough. This dish takes care of both.

Preparation time: (minimum 14 days)-This is a one off preparation of preserved lemons. Once done these can be used for this dish.

Take as many lemons as you want.
And a glass jar/"Achaar barni" that can hold these.

1)Take 20% (1 in 5) of the lemons and collect their juice, (seeds removed), in a bowl and set aside.
2) Take 20% lemons, cut off 2mm from both ends (the stalk and the protruding part), then make 4 slits like you are quartering but dont go all the way through; leave these four parts joined at the last cm.
3) Take half a handful of salt and smear liberally on the inside of the cut lemons.
4) Arrange all lemons (whole and quartered) in a glass jar with salt sprinkled all over them.
5) pour in the lemon juice.
6) Top up with water and a little bit of white vinegar.
7) Pour salt in this liquid.
8 ) Seal the Jar and leave for 14 days. (Some days in sunshine but not essential)

Now your preserved lemons are ready. You will need only 1- 2 lemons for making 2 pheasants or 3 partridges (or 1 big chicken or 2 small chickens)at a time so make the "pickle" according to your needs.

Pheasant with saffron, lemon and olives.

This dish has been very slightly modified but I have kept the basics the same.

Note: This dish will be Tangy. Very Khatta. People who like Nimboo ka achaar (lemon pickle) will love it.

Ingredients:

2 pheasants or 3 partridges (or 1 big chicken or 2 small chickens)

1 handful of finely chopped coriander
1 handful of finely chopped parsley (if you cant get in india, no worries, make it one and a half handful of coriander)
1 teaspoon red chilly
1 Teaspoon Turmeric
2 generous pinch of saffron diluted in 1 tbsp warm water. (if you dont want/cant find/cant afford saffron, dont worry, make turmeric 1.5 teaspoon; if you can afford to put the whole box of saffron, minimise the turmeric to 1 pinch)
Ditto for orange colour; I avoid it but the restaurants put it stating they cant afford to put saffron as it minimises profit.

Very little salt (the preserved lemons will have salt)
half spoon of black pepper powder
1 small bowl of freshly squeezed lemon juice
Ginger paste - 1 tsp-1 tbsp depending on taste
Garlic paste- 1 tsp-1 tbsp depending on taste

1 whole preserved lemon from glass jar chopped up finely with skin but seeds removed

Good quality (extra virgin preferred) olive oil- one cupped handful.

Mix well all the above ingredients well and keep for between 1 minute to 1 day depending on your time planning and patience.

While tha above is marinading, chop 3 onions finely and fry in olive oil. When they start to brown, add the above mixture to this, add 1 litre water and cover, simmering gently.

Cook for a total of 1 hour. 15 minutes before that (after 45 min) add a handful of olives and take another preserved lime and cut into thin slices. Add these slices.

(please note that chicken will take less time).

Turn off after 1 hour.

The pheasant will be in a stewy broth. Dip thick roti or paratha into this liquid and enjoy. Else pour onto rice and eat.

Comments and feedback re: this dish is welcome.

[manshah007]

GOOD RECIPE SHOOTER SIR, thank you for posting. This reminds me of Shawarma the most popular fast food in middle east, its marinade cosists of large portion of citrus fruits lime, lemon, sweet lime, orange et all. Whole fruit crushed, or juice & rind is used. The main function of use of citrus fruit apart from giving tangy taste & tenderizing the meat is to to lessen the strong flavor of meat. So here is the trade secret and an useful tip "use citrus fruit along with its rind in your marinade to cut down on strong flavor of any meat and also make it cook in a short time" make sure you remove all the rind from marinade as lots of it remaining in cooking process can make your dish bitter. Hope lot more recipes comming from our expert chefs of IFG.

[dragonfly]

Looks like no one has been experimenting with new recipes lately,or is it just that everyone is relishing the good ol ones?
Whatever said and done its been a long while this lovely thread got an update.
So here's adding to the lovely thread...

HALEEM RECIPE

Ingredients:
• 200 gm Wheat (washed and soaked for 2 hrs)
• 300 gm Boneless Mutton
• 100 gms Cooking oil
• 3 Onions (sliced)
• 2 Lime
• 2 tsp Garam Masala
• Salt to taste

For paste:
• 20 gm Fresh Green Chillies
• 2 inch piece Ginger
• 6-8 flakes Garlic


HALEEM RECIPE

Ingredients:
• 200 gm Wheat (washed and soaked for 2 hrs)
• 300 gm Boneless Mutton
• 100 gms Cooking oil
• 3 Onions (sliced)
• 2 Lime
• 2 tsp Garam Masala
• Salt to taste

For paste:
• 20 gm Fresh Green Chillies
• 2 inch piece Ginger
• 6-8 flakes Garlic


How to make Haleem:
• Clean and marinate mutton with half of ground paste of ginger, garlic, green chillies and salt for 1 hour.
• Pressure cook the soaked wheat and marinated meat for about 45 minutes.
• Mince and grind to a fine paste.
• In a Pan heat oil, add the finely sliced onions, fry till brown, add the garam masala.
• Add the ground paste and keep stirring on slow flame, till the mixture leaves the sides of the pan.
• Serve hot, with lime wedges.

cheers!