Description
Make the best Venison Steak Tikka Masala with tender venison, bold spices, and a creamy sauce. A gourmet twist on a classic Indian dish!
Ingredients
Scale
For the Marinade:
- 500g venison steak, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tablespoon lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- Salt and black pepper, to taste
For the Tikka Masala Sauce:
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 can (400g) crushed tomatoes
- 1 cup heavy cream or coconut milk
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
Step 1: Marinate the Venison
- In a large bowl, combine yogurt, lemon juice, garlic, ginger, and all the spices for the marinade.
- Add the venison pieces, ensuring they are fully coated.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Step 2: Sear the Venison
- Heat a cast-iron skillet over high heat.
- Add a drizzle of oil and sear the venison for 2-3 minutes per side, until browned.
- Remove from heat and set aside.
Step 3: Prepare the Tikka Masala Sauce
- In a deep pan, heat ghee or oil over medium heat.
- Sauté the onions until golden brown.
- Add garlic, ginger, and spices, cooking for 1-2 minutes until fragrant.
- Pour in the crushed tomatoes and let simmer for 10 minutes.
- Stir in the cream or coconut milk, adjusting seasoning as needed.
Step 4: Combine and Simmer
- Add the seared venison to the sauce, ensuring it’s well coated.
- Let simmer for 10-15 minutes for flavors to meld.
- Garnish with fresh cilantro.
Notes
- Use High-Quality Venison – Fresh venison gives the best texture and flavor.
- Marinate Overnight – The longer the marination, the more tender and flavorful the meat.
- Don’t Overcook the Venison – Venison is best when cooked medium-rare to medium to avoid toughness.
- Balance the Spices – Adjust chili powder for spice levels and add a little sugar if the sauce is too tangy.
- Pair It Right – Serve with basmati rice, garlic naan, or cucumber raita for the best experience.
- Prep Time: 4 hours (including marination)
- Cook Time: 30minutes