This slow-cooked venison curry is all about depth of flavour and melt-in-the-mouth tenderness. Gently spiced and cooked low and slow, it’s the kind of dish that rewards a little patience and fills the kitchen with the most inviting aromas. Perfect for a relaxed weekend cook-up or a cosy night in, this curry lets quality venison truly shine.
Served simply with rice, flatbreads and plenty of fresh coriander, it’s a warming, deeply satisfying dish you’ll come back to time and again.
Total Time: 4–5 hours (plus overnight marinade)
Ingredients (Serves 2)
- 500g diced venison
- 2 tbsp yoghurt (plus extra to finish)
- 1 tsp garam masala
- ½ tsp turmeric
- ½ tsp chilli flakes
- ½ tsp paprika
- 1 large onion
- 4 garlic cloves
- Small knob of fresh ginger
- 1 red chilli
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp cumin seeds
- Red wine vinegar
- Fresh coriander
- Oil
- Salt
- Freshly ground black pepper
Method
- Pat the venison dry and place into a bowl.
- Add the yoghurt, garam masala, turmeric, chilli flakes, a small handful of finely chopped coriander, 2 crushed garlic cloves, a splash of red wine vinegar, and a good seasoning of salt and pepper.
- Mix well, cover, and refrigerate overnight.
- Remove from the fridge 30 minutes before cooking.
Prepare the base: Finely slice the onion and chilli. Finely chop the remaining garlic and ginger.
Cook the aromatics:
- Heat a splash of oil in a large, heavy-based ovenproof pot over a medium heat. Add the onion and chilli with a pinch of salt and cook gently for around 10 minutes, stirring occasionally, until softened and lightly golden.
- Add the bay leaves, cinnamon stick and cumin seeds. Stir well and cook for a further 5 minutes until fragrant.
- Once the onions are nicely coloured, add the garlic and ginger and cook for another minute.
Add the venison:
- Increase the heat slightly and add the marinated venison.
- Rinse the marinade bowl with a little water and set aside.
- Cook the venison for about 5 minutes, stirring well, then add the remaining spices (½ tsp garam masala, turmeric and paprika).
Slow cook:
- Pour in the reserved water, adding enough liquid to just cover the venison. Bring to a gentle simmer, remove the cinnamon stick, cover with a lid and transfer to the oven.
- Cook for at least 3½ hours, until the venison is beautifully tender. Check halfway through and top up with a little more water if needed (or coconut milk, if you prefer).
Serve
Stir through 1 tablespoon of yoghurt just before serving. Taste and adjust seasoning if needed. Finish with fresh coriander and crispy shallots, if you like.
Order Your Venison Online
This recipe features our premium farmed diced venison, sustainable, farm-assured, and delivered fresh across England and Wales.