Go Back
–+ servings
Bangladeshi venison curry — Fresh homemade recipe photo

Bangladeshi venison curry

No ratings yet
I've been making this venison curry for three years now, and it's become the kind of dish I reach for when I want something that feels special without demanding my full attention. The first time I made it, I over-sautéed the onions and ended up with a bitter sauce — since then, I've learned to let them go golden rather than brown, which makes all the difference in sweetness.
What keeps this recipe in regular rotation is how forgiving it is: if you walk away for five extra minutes while the spices bloom, nobody notices. The curry benefits from being made a day ahead, but I often serve it the same evening after just thirty minutes of simmering — long enough that the venison turns tender and the flavors meld without turning mushy.
One thing I always do is toast the ground coriander and cumin in a dry pan before grinding them with the garam masala. It sounds like a small step, but it wakes up the spices so much more than using pre-ground alone ever does. If you don't have fresh venison on hand, deer from a local hunt works beautifully too — just be sure to trim any silverskin and cut against the grain for tenderness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 5 servings
Course: Main Dish
Cuisine: Indian-Inspired
Calories: 390
Ingredients Method Nutrition Notes

Ingredients
  

For the curry base:
  • 1 tbsp ghee or neutral oil
  • 1 tsp whole cumin seeds
  • 1½ cups yellow onion finely diced
  • 4 cloves garlic minced
  • 2- inch piece fresh ginger grated
  • 2 –3 green chilies slit lengthwise (adjust to heat preference)
For the spice blend:
  • 1 tbsp ground coriander seeds toasted and ground
  • 1 tsp ground cumin toasted and ground
  • 1½ tsp garam masala
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri chili powder or regular paprika for less heat
  • 1½ tsp salt
For the curry:
  • 1.5 lbs venison shoulder or hindquarter cut into 1-inch cubes
  • 1 cup plain yogurt whisked smooth
  • 1 can 28 oz crushed tomatoes
  • ¼ cup heavy cream
  • 1 tsp sugar
  • Fresh cilantro for garnish

Method
 

  1. Toast the spices: Heat a small dry skillet over medium heat. Add coriander seeds and cumin seeds separately in batches until fragrant about 30 seconds each — do not burn them. Transfer to a mortar or spice grinder and grind with garam masala into a fine powder. Set aside.
  2. Cook the onions: In a large Dutch oven, melt ghee over medium heat. Add diced onion and cook undisturbed for 4 minutes until edges begin to soften, then stir frequently for another 8–10 minutes until golden brown (not dark). This should take about 12 minutes total — patience here builds the sweet base.
  3. Bloom the aromatics: Add garlic, ginger, and green chilies to the onions. Cook stirring constantly for 2 minutes until fragrant but not browned.
  4. Add spices and cook briefly: Stir in toasted spice blend, turmeric, and Kashmiri chili powder. Cook for 1 minute while stirring so spices toast slightly without burning.
  5. Brown the venison: Add cubed venison to the pot and stir well with spices. Increase heat to medium-high and brown venison on all sides — about 4 minutes total. The meat will release moisture, then re-absorb it into the sauce.
  6. Add yogurt carefully: Whisk yogurt until completely smooth (no lumps). Lower heat to medium-low and slowly pour in yogurt while stirring continuously for 30 seconds to prevent curdling.
  7. Simmer covered: Add crushed tomatoes and sugar. Stir well, bring to a gentle simmer, then cover and cook for 45 minutes at low heat. Check halfway — stir and adjust seasoning if needed. The venison should be fork-tender when done; internal temperature will reach about 190°F (88°C) for tender results.
  8. Finish the sauce: Uncover and simmer uncovered for another 10–15 minutes until sauce thickens slightly and coats the back of a spoon. Stir in cream and let sit off heat for 2 minutes.
  9. Serve: Ladle into bowls with basmati rice or naan. Garnish with fresh cilantro. Taste and adjust salt before serving.

Nutrition

Calories: 390kcalCarbohydrates: 22gProtein: 38gFat: 18gSaturated Fat: 7gCholesterol: 125mgSodium: 680mgPotassium: 720mgFiber: 4gSugar: 9gVitamin A: 35IUVitamin C: 12mgCalcium: 65mgIron: 4mg

Notes

One thing I always do is toast the ground coriander and cumin in a dry pan before grinding them with the garam masala. It sounds like a small step, but it wakes up the spices so much more than using pre-ground alone ever does. If you don't have fresh venison on hand, deer from a local hunt works beautifully too — just be sure to trim any silverskin and cut against the grain for tenderness.

Tried this recipe?

Let us know how it was!