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.
Place the first eight spices in a dry frying pan over medium heat and fry until they become fragrant but are not yet smoking.
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.
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.
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.