Deer Salmi

Deer Salmi

Deer Salmi



  • 850 g of deer meat cut into pieces
  • 30 cl of red wine
  • 250 g of tomatoes, cut into pieces
  • 1 onion, thinly sliced
  • 4 cloves of garlic, minced
  • 1 piece of ginger, chopped
  • 3 cinnamon sticks
  • 8 cloves
  • 4 dry red chillies
  • 4 sprigs of chopped parsley
  • 1 bunch of thyme
  • 4 sprigs of chopped coriander
  • salt and pepper


In a large bowl make a marinade with the onions, garlic, ginger, cinnamon, cloves, thyme, chillies, wine and pepper. Add the deer meat, mix well to cover the meat with sauce and let it marinate for at least 4 hours, overnight if possible.

Heat a large pan with a little oil. Remove the pieces of meat from the marinade and grill them in the pan so that they are colored on all sides. Then add the tomatoes before simmering for 5 minutes.

Finally, add all the marinade, parsley and salt, mix well and let your Deer Salmi simmer over medium heat for 30 minutes.

Taste and adjust the seasoning if necessary then allow the sauce to reduce another 25 minutes over low heat. Remove your Deer Salmi  from the heat and sprinkle your it with chopped coriander before serving the salmi with white rice and a fresh lettuce salad.

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