Sunday, July 3, 2011

Venison Cutlets

Ingredients :
  1. Venison/Buffalo/Beef meat - 1 kg (I have used Venison/ game meat)
  2. Potatoes - 5 medium sized boiled and peeled
  3. Green chillies - 5 chopped
  4. Onion - 2 chopped
  5. Garlic - 1 pod peeled and chopped
  6. ginger - 1 inch piece chopped fine
  7. curry leaves - 2 springs
  8. pepper powder - 1 tsp
  9. Vinegar - 1 tsp
  10. Oil - 2 tbsp + enough to deep fry
  11. Egg WHite - 2 beaten
  12. Bread crumbs - 2 cups
Cut the meat into 1 inch cubes and pressure cook it with salt , vinegar , turmeric powder and 1 tsp pepper powder until the meat is cooked.Pressurecooking time depends of the type of meat you are using.
Open the cooker and if there is any gravy in the cooker - keep the flame on high and cook until the water has evaporated.
Let the meat cool.
Add the meat to a blender /food processor and process until shreaded (10 - 15 seconds)
Heat 2 tbsp oil in a pan and add the chopped ginger, garlic, onion ,green chillies and curry leaves and saute until it is soft,
Add in the shreaded meat and stirfry for 5 minutes.
Add salt and vinegar and pepper powder to taste.
Turn the flame off.
Once the meat mixture has cooled down a bit add in the boiled mashed potatoes , and salt to taste and mix well.
Taste for salt and form into oval or circle shape and keep aside.
Heat oil to deepfry the cutlets.
While the oil is warming up dip each formed cutlet into eggwhite mix and roll it is breadcrumbs and keep aside.
When Oil is hot add cutlets and deepfry until golden brown.
Serve with Tomato ketchup and Onion salad.

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