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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.

Moroccan Venison Stew

The spices in this Moroccan Venison Stew, with the unique texture of the chickpeas, make for an exciting and surprising soup.
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Course Main Course
Cuisine Wild Game

Ingredients
  

Stew Ingredients

  • 1 lb. venison, cut into ½-inch pieces
  • 2 tbsp butter
  • 1 onion, chopped
  • 1 pint homemade canned tomatoes or 1 15-oz. can
  • 4 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh parsley
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/4 cup red kidney beans
  • 1/2 cup chickpeas
  • 2 1/2 cups water
  • 1/2 cup onions, diced
  • Salt and freshly-ground black pepper

Garnish Ingredients

  • Chopped fresh cilantro
  • Lemon slices

Instructions
 

  • Heat the butter in a large stockpot. Brown venison and onions for 5 minutes.
  • Quarter the tomatoes and add to the venison. Add the water, cilantro, parsley, beans, turmeric, and cinnamon.
  • 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.
Keyword venison, Wild game
Tried this recipe?Let me know how it was!

2 responses to “Moroccan Venison Stew”

  1. Robert says:

    Why not any garlic?

    • stacy says:

      I love garlic, but thought this dish would be more pure to Morocco without it. If you like garlic, go ahead and throw it in. It would be good!

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