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Moroccan Venison Stew

The spices in this Moroccan Venison Stew, with the unique texture of the chickpeas, make for an exciting and surprising soup. I love to have this next to the fire on cold nights after a long day.

Stew Ingredients:

  • 1 lb. venison, cut into ½-inch pieces
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 pint Homemade Canned Tomatoes (p. 154) or 15 oz. can
  • 4 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • ¼ cup red kidney beans
  • ½ cup chickpeas
  • 2½ cups water
  • ½ cup onions, diced
  • Salt and freshly-ground black pepper

Garnish Ingredients:

  • Chopped fresh cilantro
  • Lemon slices


  1. Heat the butter in a large stockpot. Brown venison and onions for 5 minutes.
  2. Quarter the tomatoes and add to the venison. Add the water, cilantro, parsley, beans, turmeric, and cinnamon.
  3. Add red kidney beans and chickpeas. Season with salt and pepper and bring to a boil. Simmer for 1½ hours. Garnish with cilantro and lemon slices.

2 responses to “Moroccan Venison Stew”

  1. Robert says:

    Why not any garlic?

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