Stuffed Gazelle – Ingredients and Preparation Method

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Stuffed Gazelle – Ingredients and Preparation Method

Gazelle meat is unique in flavor and is different from other types of meat. This dish is usually prepared for special occasions and large feasts. Gazelle is a type of animal hunted during special hunting trips, often alongside birds.

In this article from Arabicook.com, we will present the ingredients and preparation method for Stuffed Gazelle.

Ingredients for Stuffed Gazelle:

Stuffed Gazelle – Ingredients and Preparation Method
  • 1 small gazelle, cleaned and gutted.
  • 2 cups of Egyptian short-grain rice.
  • ½ cup of ghee or butter.
  • 1 tablespoon each of:
    • Ground cardamom.
    • Dried coriander.
    • Onion powder.
    • Oregano.
    • Crushed chili flakes.
    • Mixed spices.
  • 1 teaspoon each of salt and black pepper.
  • 1 cup of yogurt.
  • 3 tablespoons of tomato paste.
  • 20 cloves of garlic, mashed.
  • ¼ cup of pomegranate molasses or soy sauce.
  • 1 finely chopped onion.
  • ½ cup of peas.
  • 1 cup of nuts (either almonds or cashews).
  • 1 cup of finely chopped parsley (you can also use chopped cilantro).

Preparation Method for Stuffed Gazelle:

  1. Prepare the stuffing:

    • In a large pot, heat the ghee, then sauté the chopped onion and 2 mashed garlic cloves until they turn golden.
    • Add the green peas to the onion and garlic mixture, followed by half of the spices (black pepper, ground cardamom, salt, coriander, mixed spices, and crushed chili flakes). Stir well.
    • Add the soaked rice to the vegetable and spice mixture and stir until the rice starts to make a popping sound.
    • Add water or meat broth to cover the rice and let it cook for about 10 minutes, then set it aside.

  2. Prepare the marinade:

    • In a large dish, mix the remaining spices with the yogurt, tomato paste, ghee, and soy sauce. Stir well until everything is combined.
    • Rub the marinade all over the gazelle, inside and out, making sure to cover the entire body.

  3. Stuff the gazelle:

    • Mix the rice stuffing with the fried nuts and chopped parsley.
    • Stuff the gazelle with the rice mixture, then tie the gazelle’s legs together using cooking string to secure the stuffing inside.

  4. Bake the gazelle:

    • Wrap the stuffed gazelle in aluminum foil and place it in an oven preheated to 200°C (392°F). Roast for about 2 hours, or until fully cooked.

  5. Serve:

    • The gazelle can be served with roasted vegetables for a complete meal.

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