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Venison Ravioli, Venison Biryani, Venison Pizza, Venison Burgers: We’re out of chicken, and yes my husband likes to go hunting.

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It is a gorgeous temperate summer day in Chicago. There no need for A.C., which is only fair since we have to endure such a long miserable winter.  After doing my less favorite housework (sweep the floors, make the bed, start the laundry), I looked at the weeks menu I had jotted on the fridge whiteboard I moved to my favorite housework (preparing dinner). I went to get chicken out of the fridge to defrost for the chicken curry and Trader Joe’s biryani and discovered—we were out of chicken.  The American house without chicken! But, we had a deep freezer full of two deers worth of venison.  So, I had an idea: what if I made venison biryani like mutton biryani but way better?

Below is the recipe I followed, with a few short cuts: I used Trader Joe’s Biryani for the rice & garam masala from the spice house rather than homemade.  I used my favorite appliance, the  Cuisinart mini-prep plus, to finely chop all of fresh herbs, garlic, and ginger and it worked wonders. I used the pressure cooker. In India a pressure cooker was a necessity. Don’t be afraid of the whistles!

Total Time: 1 hours
Preparation Time: 30 minutes (excludes marination time)
Baking Time: 30 minutes
Serves: 4-5

Ingredients:
  • Marinade
    • 2 lbs Goat meat cut into pieces
    • ¾ – 1 cup yogurt
    • 2 tbsp Ginger Garlic Paste
    • 2 tsp Chili Powder
    • 14 small Chilies split into two (adjust to your taste)
    • 1 cup chopped Mint Leaves
    • 1 cup chopped Cilantro
    • Salt to Taste (sufficient for the meat)
    • Garam Masala Powder
  • 1 Large Onion sliced
  • 1 Lime
  • 1 cup Oil (can use half oil and half ghee)
  • ½ tsp of saffron strands (I used tummeric because I didn’t have saffron on hand)
  • ½ cup milk
  • Trader Joe’s vegetable biryani

Method:

  • Clean and cut the goat meat.
  • Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
  • Cook the meat with ½ the oil in a pressure cooker. Don’t add any water when cooking. In my cooker it takes 6-7 whistles and 5 minutes on low flame to cook. Let it cool.  Once the pressure in the cooker goes away, open it and cook it until all the water evaporates. OR
  • Can cook the meat on the stove top until tender. This will take about an hour. I prefer the pressure cooker to avoid the cooking odor by cooking on stove top.
  • Squeeze the lime juice on the meat and mix well.
  • In a pan, heat oil and fry the onions until light golden brown.
  • Soak saffron in hot milk.
  • In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
  • Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on my stove. Drain the rice and keep aside.
  • Preheat the oven to 400 degrees F.
  • Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
  • Bake the biryani for 10 minutes on 400 degrees F and  then for 20 minutes on 350 degrees F.  The total bake time is 30 minutes, 10 minutes on 400F and 20 minutes on 350 F.
  • Mix the rice and serve it hot with riata

 

 

This rescipe was adapted from: http://www.myspicykitchen.net/2008/08/07/hyderabadi-mutton-biryani/

I had to take a few shortcuts because yesterday I made ravioli and tortellini completely from scratch. It took me about four hours, and I wasn’t about to repeat that today (although it did turn out fabulous). I used my mom’s pasta maker to roll out the dough even and thin. I filled the tortellini with Ricotta, Mozzarella, Parmesan, and shredded spinach, and covered it in a red venison sausage sauce. I filled the ravioli with Ricotta, Parmesan, and sausage, and tossed in a brown butter garlic and herb sauce. F.Y.I., the main difference between ravioli and tortellini is the way the pasta is folded over the stuffing. See below links to rescipes that I referenced.

For the tortellini, the brown butter herb sauce, and the fresh egg pasta dough.

http://thebarefootkitchenwitch.typepad.com/the_barefoot_kitchen_witc/2008/01/homemade-tortel.html

http://tastykitchen.com/recipes/main-courses/sweet-potato-ravioli-with-pecans-and-herb-brown-butter-sauce/

http://www.jamieoliver.com/us/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta-dough

So, how does Venison taste multiple days in a row? Actually, not that bad with a little love and creativity. I am glad that one of my husband’s “sports” produces organic meat!

 

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