Venison Sooley (Barbecued spicy venison)
Ingredients
- 2.2 lb Venison boneless, cut into 1 inch pieces
- 3 tbsp Red chilli powder
- 3 tbsp Garlic lasan paste
- 3 tbsp Kachri powder
- 7 oz Yoghurt dahi
- Salt to taste
- 2 Onions medium-sized, whole, peeled
- 2 Onions cut into rings
Instructions
- Mix all the ingredients together and marinate the venison pieces for about 2 hours.
- Skewer the venison tightly, placing the onions at the end. Roast over a rack with heated coal underneath for about 20 - 25 minutes or till the pieces are tender. Rotate the skewer at regular intervals.
- Transfer the pieces to a pre-heated dish and smoke the pieces with ghee and garlic paste. Arrange on a platter, sprinkle soola masala and serve with onion rings.
Calories: 399 kcal
Carbohydrates: 18 g
Protein: 61 g
Fat: 9g
Saturated Fat: 4 g
Cholesterol: 219 mg
Sodium: 254 mg
Potassium: 1172 mg
Fiber: 4 g
Sugar: 7 g
Vitamin A: 1831 IU
Vitamin C: 10 mg
Calcium: 128 mg
Iron: 10 mg