Venison Masala



Venison masala is a rich tasting curry enclosing an amalgam of flavours. Adding spices and seasonings flavours this tasty venison masala. Here I am sharing a recipe cooked in pressure cooker. This makes an excellent recipe for the slow cooker also. I have tried this recipe in slow cooker also. In slow cooker you should be cooking for more than 3 hours.

Serve this tasty curried venison over hot cooked rice, roti, noodles or naan. You will love this dish. It’s great for these cold wintry months.

For the recipe…


  • 6 cups Onions, chopped
  • 4 tbsps. Oil
  • 2 cups Yogurt
  • 5 tsps. Ginger Root
  • 7 cloves Garlic, chopped
  • ¼ can Tomato Paste
  • 2 cups Red Ripe Tomatoes, chopped
  • Salt, to taste
  • 1 tsp. Pepper, red or cayenne
  • 2 tsps. Turmeric powder
  • 2 tsps. Garam masala
  • 2 tsps. Tandoori masala
  • 5 pounds Venison
  • 2 tbsps. Coriander leaves, chopped



  • Mix yogurt to venison with salt, cayenne pepper, turmeric powder, garam masala and marinade for 30 minutes.
  • In a pressure cooker, sauté onions in oil, add salt to release water from onions and it helps to sauté the onions faster.
  • Add ginger, garlic, tomatoes, tomato paste and stir in rest of spices on medium high heat for 2-3 minutes.
  • Add the venison to sautéed onion mix and stir and cook for 2-3 minutes and lower heat to medium and put the pressure lid on the pressure cooker.
  • Cook under pressure at medium heat for 30 minutes.
  • After 30 minutes turn off stove and let it stand for 10 minutes with lid shut under pressure.
  • After ten minutes, open and check to see how much liquid is left, you can add water to get more gravy and cook at medium heat for 10 minutes.
  • If you prefer less gravy, do not add too much water but make sure that the curry is not burning.
  • When the gravy is of required consistency, transfer to a plate.
  • Garnish with fresh coriander leaves.
  • Serve with rice, roti or naan.
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