Dieser Beitrag ist auch verfügbar auf: Deutsch (German)
This Indian Venison Curry Vindaloo is my favourite venison stew recipe out there! Loaded with flavor from a homemade vindaloo spice mix and served over fluffy basmati rice, this is the perfect Indian comfort food recipe for the cold season.
Stuck in a curry rut? Make this Spicy Indian Venison Curry Vindaloo!
This venison curry is actually the second recipe for vindaloo curry on the blog! Years ago, I made this pork vindaloo curry and it is still one of the most popular recipes on the blog.
Admittedly, a fiery and aromatic Indian Vindaloo curry is one of my favourite thing to eat during the cold season. So one recipe would not be enough!
Therefore, I decided to create a new version of this Indian curry classic, using some of that gorgeous venison, my mother in law brought back from a hunting trip!
Why venison curry is the best way to cook venison:
For me, venison meat is just made for warming stews and curries. There’s something magical about tender chunks of venison in a thick, rich gravy that always makes me go for seconds.
With it being fall, I could not resist the urge to throw some kabocha squash into the curry pot. This adds a wonderful sweetness and creamy texture to this Indian venison stew!
Between the squash, the chickpeas and the cinnamon added to the marinade, this is kind of an autumnal twist on the Indian Classic Curry Vindaloo.
Making this venison curry vindaloo at home gives you the opportunity to adapt the heat level of this dish to your personal taste. All elements of this recipe help to maintain a sense of balance, no matter the level of heat.
Cook’s tips for making the best venison curry vindaloo:
- When prepping the meat, you have to trim every last bit of fat and silver skin off of it as this is not something you want to eat.
- Don’t rush the marinating process, as this will make your venison extra tender and flavorful! Eight hours are really the minimum!
- I like to serve this vindaloo with basmati rice, which I like to soak before cooking! To find out how to cook perfect basmati rice, head over to my recipe for achari paneer curry!
Variations on this venison curry recipe:
- This recipe works well with any kind of meat, especially beef, lamb and pork. Just adapt the cooking times.
- Last time I made this, I actually stirred in some prunes and it was delicious!
- By all means, if you are not a garlic lover, cut the amount of garlic used to half!
Can I make this Indian Venison Stew in a Crockpot?
Yes, you can totally make this Venison Vindaloo Curry in the slow cooker. Just follow the recipe until you get to step 12 and add all the ingredients to your crockpot. Cook on low for 4 hours.
Is this Venison Curry very spicy?
Well, this is a restaurant-style medium spicy version, which you can make even milder by reducing the amount of chilies used in marinade and curry sauce. Either way, I recommend you serve this venison curry with my cucumber raita!
★ Did you make and love this Indian Venison Curry Vindaloo recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Indian Venison Stew - Venison Vindaloo Curry
This Indian Venison Vindaloo Curry is my favourite venison stew recipe out there! Loaded with flavor from a homemade vindaloo spice mix and served over fluffy basmati rice, this is the perfect Indian comfort food recipe for the cold season.
- 800 g venison cut into bit sized pieces
- 3 tablespoons ghee or vegetable oil
- 1 x vindaloo marinade see below
- 4 cloves garlic sliced
- 10 fresh curry leaves
- 1 teaspoon brown mustard seeds
- 2 onions finely chopped
- 2 tomatoes finely chopped
- 1 teaspoon chilli powder
- 2 bay leaves
- 250 g kabocha squash in cubes
- 1 can chickpeas 400 g
For the vindaloo marinade
- 2 dried red chillies
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon cardamom seeds
- 1 teaspoon fenugreek seeds
- 5 whole cloves
- 1 inch piece cinnamon bark or 1 tsp cinnamon powder
- 10 black peppercorns
- ½ teaspoon turmeric
- 4 green chillies – finely chopped
- 75 ml red wine
- 1 tablespoon tamarind paste or another two tablespoons of vinegar
- 2 tablespoons brown sugar
- 7 cloves garlic peeled and smashed
- 1 inch piece of ginger chopped but with the skin left on
For the marinade:
Place the first eight spices in a dry frying pan over medium heat and fry until they become fragrant but are not yet smoking.
Place the warm spices in a food processor with the turmeric and blend to a fine powder.
Add the chillies, red wine, tamarind paste, brown sugar, garlic and ginger and blend until smooth.
Put the venison in a large glass bowl with the marinade and stir well to combine.
Leave the meat to marinate for eight to 48 hours. The longer the better.
When ready to cook, heat the ghee or oil in a small saucepan over low heat.
Add the garlic and allow to cook gently on very low heat for about 10 to 15 minutes. It is important not to burn the garlic so keep the temperature low and watch carefully. The garlic should become translucent but not too browned.
Once you’ve reached that stage remove the garlic from the saucepan and set aside.
Pour the garlic infused ghee/oil you used into a frying pan and put on medium heat.
When it is hot, add the curry leaves and mustard seeds.
When the mustard seeds begin to pop and sizzle, throw in the chopped onions.
Fry them for about ten minutes over medium high heat until the onions are soft and translucent. Be sure to stir regularly so that the spices don’t burn.
Add the chopped tomatoes, chili powder, bay leaves and the venison with all its marinade to the pan and then pour in just enough water to cover.
Leave to simmer for 2 hours until the meat is very tender. Add salt and sugar to taste. Also, you may need to add more water while simmering. For the last 30 minutes, add squash and chickpeas.
Before serving, stir in the cooked garlic and serve with basmati rice.