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“Indian Spiced Venison Stew”

Prep Time25 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 55 mins
Servings: 6 servings


  • 4 cups venison cubed
  • 1/4 cup flour
  • 4 cups chicken broth
  • 3 tablespoons coconut oil
  • 4 garlic cloves minced
  • 1 medium onion diced
  • 2 cups sweet potato peeled and diced (one large)
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons tomato paste
  • 1 10.75 oz. can of tomato puree
  • 2 teaspoons ground garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoons cayenne pepper
  • 1 teaspoons ground cardamom
  • 1/2 cup heavy cream
  • 1 15 oz. can of chick peas drained
  • 1 tablespoon salt
  • 1 tablespoon black pepper


  • Toss the meat with flour, salt and black pepper until each piece is evenly coated.
  • Add coconut oil to the bottom of dutch oven or large pot over medium high heat.
  • Work in batches and cook the meat 2-3 minutes on each side, stirring occasionally.
  • Continue on with the next batch of meat. Add more coconut oil if the pan is dry.
  • Remove the meat from the pot and transfer to a plate in order to cool.
  • Then include the onion, garlic, and grated ginger. Sauté for about 5 minutes or until onions are soft. Remember to add more oil if needed.
  • Stir in the tomato paste and cook for about 2 minutes, until it becomes thick and dark.
  • Add coriander, turmeric, cumin, cardamom, cayenne pepper, and garam masala.
  • Transfer the meat back into the pot.
  • Include the chicken broth, tomato puree, heavy cream, chick peas, and sweet potato.
  • Bring to boil, reduce heat.
  • Simmer on medium heat, partly covered, until liquid has thickened and venison easily falls apart --about two hours.
  • Serve, garnish with optional fresh herbs such as cilantro, and enjoy.