There’s this problem in our house. I’ll make a vegan/vegetarian meal. And Marius will say “Wow! That was so good! You know what would make it even better…some venison”. And because we have a bounty in our freezer, I end up doing just so. I love me some meat, don’t get me wrong. Sometimes its just faster to make a meal without it. I have to say that it took this curry up a notch to add venison…and I can’t help but share it with you now!
Venison Chickpea Curry is not a fancy curry recipe. There is no elaborate spice pastes and steps. It’s bare bones, super fast, simple ingredients and damn tasty. Everyone in our family loves it, as well as my niece and sister who had it for leftovers with us the next day at lunch.
So make it. Enjoy it. Double it. Freeze some for another day. Send a jar of curry and a container of rice home with someone who needs it.
Venison and Chickpea Curry
- 1 pound ground venison, sub another wild game or domestic meat like beef, pork or turkey
- 1 onion diced
- 1- 14 ounce can chickpeas, or 1 3/4 c cooked chickpeas
- 2 cans full fat coconut milk
- 2 tablespoon good quality curry powder, take it down a teaspoon or two if you’re reeeeeally sensitive to spice. I am and this is fine for me and the kids as is
- 2 cups stock, beef, chicken, veggie, any!
- 2 tablespoons honey
- Heat a 4 quart or larger pot on medium high heat.
- Drizzle in a bit of olive oil or another fat and swirl around.
- Add the venison and onion to the pot and brown until cooked through.
- Add the remaining ingredients.
- Bring to a boil then turn down to a simmer and simmer for 20-30 minutes until thickened.
- Serve over rice or with naan/pita for dipping in the sauce.
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