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