The Best Venison Rogan Josh Recipe
Get ready to tantalize your taste buds with this aromatic and flavorful Rogan Josh Recipe! This classic Kashmiri dish is my favorite way to use deer shanks! And one of my favorite deer shank recipes of all time.ROGAN JOSH RECIPEI used deer shanks for this deer rogan josh, but you can use any elk shank, antelope shank, or moose shank slow-cooked in a fragrant blend of spices, tomato, and yogurt, resulting in a rich and hearty Kashmiri dish that's perfect for a cozy dinner party or a special occasion. With its deep red color and complex flavors, this wild game dish is a feast for the senses and is sure to impress even the most discerning of palates. Get ready to transport your taste buds to the exotic flavors of India with this delicious and authentic Rogan Josh recipe. Some garlic naan is perfect to mop up the amazing creamy tomato curry sauce.WHAT IS ROGAN JOSH?This Kashmiri dish isn't named after Josh Rogan or Joe Rogan, or anyone else in particular. The name Rogan Josh provides a hint as to its preparation and flavor. In Persian, rogan means clarified butter (or ghee), and josh refers to fiery heat, two attributes of this dish. Also, in Hindi, rogan translates to the color red, which is a great description of the vibrant colored curry. Most recenty, rogan josh is associated with the Kashmiri region in northern India.Traditionally, this Kashmiri dish is made with goat or lamb and simmered in a savory gravy that includes aromatic ingredients such as onion, garlic, ginger, cinnamon, clove, cardamom, and yogurt. With all those amazing flavors, it's easy to figure out why I wanted to make a deer rogan josh version. Some regional variations include tomato into the sauce, which is what I used for this deer curry version.Whether you use deer shanks, elk shank, moose shank, or antelope shank for this venison recipe, I can promise you the venison will become perfectly tender and flavorful, resulting in a delicious stew that requires little more than basmati rice and naan bread. This homemade garlic naan is amazing!DEER HUNTING IN THE SHEYENNE NATIONAL GRASSLANDThe Sheyenne National Grassland is 70,000 acres of prime whitetail range located just 1 hour southwest of my house in Fargo, North Dakota. I write a lot about the 1,000,000 acres of public land you can hunt, hike, and camp on in the Little Missouri National Grasslands found in western North Dakota. So why do we overlook our region's largest single plot of public land? Because many of our local bow hunters want to hunt the Sheyenne National Grassland during our long North Dakota deer season, and they don't like anyone talking about it, let along write about it on a wild game cooking blog like this one!The Sheyenne National Grassland is one of the last remnants of tallgrass prairie in Roughrider Country. It's not hard to hike the rolling sandhills dotted with aspen and Russian olive and kick up white-tailed deer among some of their favorite hang outs. The Sheyenne River bottom holds the vast majority of whitetails, which sneak out in the early mornings and evenings to feed on the alfalfa, soybeans and corn planted by the local farmers. If are interested in hunting this beautiful area of public land in North Dakota, pay attention to boundaries. Private land is interspersed with the Sheyenne National Grassland, and you'll be hard-pressed on getting permission to hunt. For more information on the North Dakota deer season and hunting regulations, check out the North Dakota Game and Fish Department website.MORE INDIAN FOOD RECIPESIf you are a lover of venison curry, you'll also love this Venison Shank Tikka Masala. Or check out all of my great Venison Recipes here. Or how about this Rabbit Korma.CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Venison Rogan Josh Recipe, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Rogan Josh recipe? Be sure to leave a rating RIGHT HERE!
Servings: 6 servings
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 6-quart 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 a 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 tomato paste and all the spices into the pot and stir to combine.
- 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!
