Venison Rogan Josh is an innovative venison shank recipe using a fragrant blend of spices, tomato, and yogurt for all Indian food lovers.
Rogan Josh - A Great Way To Cook Venison Shanks
As deer hunting season winds down and your freezer fills with venison, it’s time to explore new ways to enjoy those venison shanks. My wife and I absolutely love Indian food. However, if we ordered Rogan Josh and our other Indian food favorites from a restaurant, the bill would add up pretty quickly. That's why I developed this Venison Rogan Josh recipe for home cooks like me.
If you’re a deer hunter looking for a dish that’s equal parts comforting and impressive, this Venison Rogan Josh recipe is your answer. Inspired by traditional Indian flavors, it transforms a venison shank into a melt-in-your-mouth masterpiece. Whether you’re planning a date night at home or feeding your family, this deer shank dish is sure to wow everyone at the table.
Why Venison Shanks
Venison shanks are often overlooked, but they’re perfect for recipes that call for slow cooking. With their rich, connective tissue, shanks become tender and flavorful when braised for a few hours in a slow cooker or Dutch oven like we do here. This venison shank recipe is designed to build your confidence in cooking your own Indian food, so incredible new flavors can become an everyday pleasure.
What Is Rogan Josh?
Rogan Josh is a classic Indian curry known for its robust spices and velvety sauce. Traditionally made with lamb, this Kashmiri dish adapts beautifully to venison. The combination of cardamom, smoked paprika, and Madras curry powder gives it a warm, aromatic profile. By the time you’re done cooking, your kitchen will be filled with the irresistible scent of slow-cooked perfection. This Rogan Josh recipe is simple to follow, but it delivers restaurant-quality results
How To Make Rogan Josh
- Prepare the Shank Preheat your oven to 350°F. Season the venison shank with salt and black pepper.
- Sear the Meat Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add the shank and fry it for about 5 minutes, turning to brown it on all sides.
- Braise the Shank Add 5 cups of venison or beef broth to the Dutch oven. Cover tightly with a lid or foil, and transfer it to the oven. Cook for 3 to 3½ hours, or until the meat is falling off the bone.
- Shred the Meat Remove the Dutch oven from the oven. Use tongs or forks to shred the meat, discarding the bone and any tendons or fat.
- Prepare the Base Blend the onions in a food processor until finely chopped. Heat the remaining 3 tablespoons of olive oil in the Dutch oven over medium heat. Add the onions and cook until golden and soft, about 3 minutes.
- Build the Flavor Stir in the garlic and ginger, cooking for 2 more minutes. Add the tomato paste and all the spices, mixing well.
- Combine the Ingredients Add the shredded venison, 1 cup of the braising liquid, and the yogurt to the pot. Stir to combine and gently simmer for 10 to 15 minutes, or until the sauce thickens.
- Serve Serve the Rogan Josh over cooked Basmati rice. Garnish with fresh cilantro and pair with garlic naan to soak up the flavorful gravy.
More Indian Food Recipes
If you are a lover of venison curry, you'll also love this Venison Shank Tikka Masala. Or how about this Rabbit Korma.
More Venison Shank Recipes
If you are looking for more great venison shank recipes, check out our family favorites:
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The Best Venison Rogan Josh Recipe
Ingredients
- 1 whole deer shank (from one leg)
- 5 Tablespoons olive oil (divided)
- 5 cups venison or beef broth
- 2 yellow onions, peeled & quartered
- 3 Tablespoons minced garlic
- 1 teaspoon ground ginger
- 3 Tablespoons tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons ground coriander
- 2 teaspoons cardamom
- 2 teaspoons Madras curry powder
- 1 teaspoon sugar
- ¾ cup plain Greek yogurt
- ¼ cup Fresh cilantro for garnish
- Garlic naan for serving
- 4 cups cooked Basmati rice
Instructions
- Preheat oven to 350 degrees F. Season shank with salt & black pepper.
- Heat 2 Tablespoons of the olive oil in a Dutch oven on stovetop burner over medium-high heat. Add shank and fry for about 5 minutes until golden brown all over.
- Add 5 cups of venison or beef broth and cover with lid or tightly with foil, then place in the oven at 350 degrees F, undisturbed, for 3 to 3 ½ hours. The meat should be falling off the bone at this point.
- Take Dutch oven out, remove lid, and use tongs or forks to shred meat off of the shank bone. Discard the bone and any undesirable tendons or fat.
- Put the remaining 3 Tablespoons olive oil and onions in a food processor and blend until very finely chopped. Heat the oil in the 6-quart Dutch oven over medium heat, then fry the onion, stirring occasionally, until it is really golden and soft, about 3 minutes.
- Add the garlic and ginger, then fry for 2 minutes more.
- Add the cooked and shredded shank meat, 1 cup of the liquid from the shank meat mixture, and the yogurt and stir until well combined.
- Gently simmer for about 10 to 15 minutes, or until the sauce is nice and thick. Serve with cooked basmati rice, fresh cilantro, and garlic naan to mop up all that delicious gravy!
