"Hiran Karahi (Full) is a traditional South Asian-style dish made with deer meat (hiran) cooked in a wok-like pan called a karahi. It�s similar in preparation to lamb or goat karahi but has a distinct flavor due to the lean, gamey nature of venison (deer meat). This dish is popular in regions where wild or farm-raised deer meat is available and is especially appreciated by those who enjoy game meats. ? What Is Full Hiran Karahi? A spicy, rich dish made using a full portion of deer meat, typically 1 to 1.2 kg Cooked with a tomato-based gravy, garlic, ginger, and green chilies High-protein, leaner than beef or lamb, with a slightly earthy flavor Best cooked slow and low to tenderize the meat and enhance flavor ? Ingredients for Full Hiran Karahi (1�1.2 kg): ? Main: Deer meat (bone-in preferred) � 1 to 1.2 kg Tomatoes � 5 to 6 medium (chopped or pureed) Garlic paste � 2 tablespoons Ginger paste � 1� tablespoons Green chilies � 6�8 (whole or slit) Cooking oil or ghee � � to � cup ?? Spices: Salt � to taste Red chili powder � 1� to 2 teaspoons Turmeric powder � � teaspoon Coriander powder � 2 teaspoons Cumin seeds � 1 teaspoon Garam masala � 1 teaspoon (added at the end) ? Garnish: Julienned ginger Fresh coriander Green chilies Lemon wedges (optional) Butter or cream (optional, for richness) ? Cooking Tips: Marinate the meat in yogurt, garlic, and spices for a few hours to tenderize (optional but recommended). Cook on low heat to avoid toughening the meat; venison is lean and benefits from gentle cooking. Add water sparingly, only if needed, and allow the tomatoes to form a thick masala base. ?? Serving Suggestions: Serve hot with naan, roti, or basmati rice Great with yogurt raita, onion salad, or mint chutney"