"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 – 1½ tablespoons Green chilies – 6–8 (whole or slit) Cooking oil or ghee – ½ to ¾ cup 🌶️ Spices: Salt – to taste Red chili powder – 1½ to 2 teaspoons Turmeric powder – ¾ 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"