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
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.
Why not any garlic?
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!