The nobleman of princely states such as Rajasthan would often go out hunting for game. They pursued four-legged varieties such as boar and deer, unlike their British counterparts who preferred to shoot birds. Latter-day Indian aristocrats have to sneak out in the middle of the night to avoid the wrath of the police, since shooting deer is strictly illegal. This dish captures Rajasthani flavours but is cooked European style- searing the meat, then finishing it off with an aromatic spice paste smeared on top and flashed under the grill. Serve with Star Anise Pilau Rice.

Rajasthani roast venison saddle with ginger and onion sauce Recipe

By TogAdmin Published: April 11, 2013

  • Yield: 4 Servings

The nobleman of princely states such as Rajasthan would often go out hunting for game. They pursued four-legged varieties such as boar …

Ingredients

Instructions

  1. Mix together all the ingredients for the marinade, rub them over the venison and set aside to marinate for at least 30 minutes. Meanwhile, prepare the sauce. Heat the ghee or clarified butter in a heavy-based pan and add the cloves. When they puff up, add the fried onion paste and cook until thickened. Then whisk in the yoghurt and cook on a low heat, stirring occasionally to prevent the yoghurt separating. When the sauce comes to the boil, add the venison trimmings, followed by salt, sugar, ginger and lemon juice. Simmer for 10 minutes, until the sauce becomes glossy and the fat has separated out at the side of the pan, If the sauce is too thick, add a few spoonfuls of lamb stock or water. Set aside and keep warm while you cook the venison.
  2. Heat the oil in a large ovenproof frying pan, add the meat and sear over a medium-high heat for 5-6 minutes, until browned all over. Transfer to an oven preheated to 200°C/400°/Gas Mark 6 and roast for 12 minutes, if you like your meat pink. Remove from the oven, spread the Rajasthani spice paste on top and place under a hot grill (or return it to the oven) for 1 minute, until the paste is lightly browned.
  3. Divide the sauce between 4 serving plates and place the venison on top.
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