Kalyan, photos are not enough - you need to post some of your recipes here!
Game meat and farm reared meat (same species) will taste different. The closest you can get is to go free range chicken etc. even though that will not be the same. Different lifestyles make meat taste different. OK here is another one -
Meat cooked in a Mince Curry
(medium spicy)
Ingredients
1 Kg Meat (you can use Antelope/ Venison/ Beef/ Mutton)
200 grams Mince (of the same meat as you choose from the above)
2 Bay leaves (
Tez patta)
3 Black cardamoms (
badi elaichi)
8 Small (green) cardamoms (
elaichi)
5 tsp coriander powder (
dhania)
2 tsp cumin powder (
jeera)
1 tsp red chilli powder
4 red chilli dry (whole)
1/2 tsp turmeric powder (
haldi)
160 ml
Ghee /cooking oil
2 tbsp garlic (whole) - chopped
3 tbsp garlic paste
2 tbsp ginger (whole) - chopped into nice long slivers
3 tbsp ginger paste
250 grams onions (about 4 large) - finely chopped
200 grams tomatoes (about 5-6 large) - finely chopped
200 ml fresh curd
4 tbsps fresh chopped coriander - for garnish (
hara dhania)
Salt to taste
Method
This is to be cooked on low-medium heat
Add the turmeric to the curd and whisk it nicely
Add the meat to the curd and marinate - for about an hour for mutton, longer for other kinds of meat. I'd suggest you marinate the venison at least overnight, preferably 12 hours or more.
Heat the
ghee / oil and and add the bay leaves and both kinds of cardamoms. Fry till the cardamoms crackle.
Add the onions and fry till they are almost done
Add garlic & ginger paste as well as the coriander+cumin+red chilli powder - mix well and continue frying for at least 5 minutes more
Add the mince, mix well and continue frying for at least ten minutes
Now add the meat and stir in well
In a separate pan, put in about a tablespoon of
ghee /oil and sauté the whole red chillies+chopped tomatoes+whole garlic
Once done, add the above to the main dish and stir in well
Put a lid on and continue cooking for at least 15-20 minutes stirring every 5 minutes or so
In a separate pan heat about 500 ml of water, bring to a boil and then reduce heat and allow to simmer
Add some of this boiling water to the meat as and when required - ensuring that the meat is completely covered with liquid for at least 20 minutes of cooking time.
Once the meat is done (check with a fork every once in a while) - remove the lid and allow the water to evaporate till the gravy becomes thick.
Garnish with chopped fresh coriander and serve hot accompanied with
roti or
naan.
Cheers!
Abhijeet
P.S. - As mostly
ghee would be preferred medium as it gives a richer taste to the dish. My second choice would be mustard oil, failing which other vegetable oils. Animal fat can be used as well and if from the same animal (whose meat is being cooked) will certainly add to the flavour.