If you’re a curry lover who enjoys game meat or simply wants to try something a bit different, this Venison Curry or Venison Rogan Josh is one to add to your cooking list. Deeply aromatic, beautifully spiced, and surprisingly healthy, it’s one I simply had to feature in my cookbook The Curry Guy Light. It’s a dish that celebrates both the rich traditions of Kashmiri cuisine and the natural flavour of venison, a lean, low-fat, and sustainable meat.
While lamb is the traditional choice for Rogan Josh, venison adds a new depth of flavour: rich, earthy, and slightly sweet. The meat stands up beautifully to the bold spices of Kashmiri cuisine. I think you’re going to love this one!
Ingredients
Fresh ingredients are key to getting the best flavour from this venison curry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For ease, it is always best to get your ingredients measured out and at the ready before you start cooking.
See recipe card for quantities.
- Greek yoghurt
- Ground almonds
- Garlic and ginger paste
- Saffron
- Venison
- Cardamom pods
- Cinnamon stick
- Star anise
- Mace
- Cumin seeds
- Coriander seeds
- Black peppercorns
- Ground turmeric
- Rapeseed (canola) oil
- Onions
- Paprika
- Tomato purée
- Salt, to taste
Step by step photos
Check out these step by step photos and see for yourself how easy it is to make this venison curry. In the recipe you make a homemade garam masala which pairs so well with the venison. You could use shop-bought for ease but you will get amazing results if you make your own!
- Step 1: Whisk the yoghurt, ground almonds, 1 tablespoon of the garlic and ginger paste, and the saffron together in a large bowl.
- Step 2: Cut the venison into small, bite-sized pieces and stir it into the marinade so that the meat is coated all over. Leave to marinate in the fridge for at least 2 hours, though overnight or up to three days is even better.
- Step 3: When ready to cook, toast the whole spices in a dry frying pan until fragrant and warm to the touch but not smoking.
- Step 4: Transfer to a plate to cool and grind to a fine powder. Stir in the ground turmeric and set aside.
- Step 5: Heat the oil in a large saucepan or wok and fry the onions for about 5 minutes until translucent and lightly browned.
- Step 6:
Stir in the meat to brown it. If the onions and meat appear to be sticking to the pan, add 1–2 tablespoons of water, but don't be tempted to add more: you want to sear the meat but not boil it yet.
- Step 7: Stir in the remaining garlic and ginger paste. Add the paprika, ground spice blend.
- Step 8: Stir in the tomato purée and about 500ml (2 cups) of water. Simmer for about 2 hours or longer if necessary. You will know when the curry is ready because the meat will be fall-apart gorgeous!
- Step 9: Season with salt before serving and top with homemade coriander and chilli raita or just yoghurt if you like.
A Brief History of Venison in Indian Cuisine
Venison featured in royal Mughal and Rajput kitchens, where hunting was both a sport and a culinary pursuit.
Venison was considered a delicacy and was used in many classic dishes that would later evolve into modern Indian curries. In princely states and forested regions, game meats like wild boar, partridge, and venison were prepared in heavily spiced gravies — partly to tenderize the meat and partly to complement its natural flavour.
However, by the mid-20th century, the hunting of deer and most wild game animals became illegal in India under the Wildlife Protection Act (1972). As a result, venison largely disappeared from Indian kitchens. Today, venison is not legally available for consumption in India unless sourced from licensed farms abroad or substituted with meats that mimic its texture, such as goat or lamb.
That said, the legacy of venison curry lives on in regional recipes and family traditions, and it’s still enjoyed in many parts of the world where deer meat is farmed or sustainably hunted.
Why is venison a good choice for curry?
- Lean and healthy – Venison is naturally low in fat and cholesterol but high in protein and nutrients such as iron and zinc.
- Deep, rich flavour – The slightly gamey taste pairs beautifully with the warmth of Indian spices.
- Sustainably sourced – In many countries, wild deer populations are carefully managed, making venison one of the most ethical meats to eat.
- Tender when slow cooked – Long, gentle simmering makes the meat melt-in-your-mouth tender.
- Versatile – It works just as well in dry-style curries, stews, or creamy gravies.
If you’re looking for a healthier alternative to lamb or beef but don’t want to give up the deep, comforting satisfaction of a good venison curry like this venison rogan josh might just be your new favourite.
What do you serve with venison curry?
A venison curry like this delicious venison rogan josh is delicious on its own. You might like to make your venison curry into a curry feast though. Why not give one or more of these a go?
Rabbit Curry, Pheasant Curry With Coconut, Spicy Pheasant Curry,
Tandoori Roast Pheasant, Tandoori Turkey Crown,
Of course a good side dish is always a good bet. Here are a few you might like to try:
Rice Dishes: All of these side dishes will go great with Venison curry - Steamed Basmati Rice, Boiled Basmati Rice, Pilau Rice, Mushroom Fried Rice, matta rice
Breads: Tandoori Naans, Tandoori Roti Chapatis Spiced Chapatis, Stovetop Naans
Dals: Chana Dal, Tarka Dal, Spinach Dal, Dal Makhani
Storage and Reheating
Refrigeration:
Store cooled curry in an airtight container for up to 3–4 days. The flavours intensify over time, making leftovers even more delicious.
Freezing:
Venison curry freezes very well. Divide into meal-sized portions and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating:
Warm gently in a pan over medium heat, adding a splash of water if needed. Avoid microwaving for long periods as it can toughen the meat. Always reheat until piping hot before serving.
Top Tip
Choose the right cuts: Shoulder or haunch are best for slow cooking and flavour. Lean cuts like fillets are best for cooking quickly but be careful, leaner cuts will dry out faster.
FAQ
Some high-end restaurants may serve imported, farmed venison but the hunting of deer in India is illegal. Most Indian home cooks substitute goat or lamb for historic venison curry recipes.
Good-quality venison has a mild, rich taste rather than an overpowering gamey flavour. Proper marination and spicing help balance it beautifully.
It depends on the cut. Shoulder or haunch needs about 1½ hours of gentle simmering; fillet cooks faster but can dry out if overdone.
Venison loves warm, earthy spices — cumin, coriander, cinnamon, cardamom, and cloves — as well as mild heat from paprika or Kashmiri chilli. This is why it tastes so good in a curry!
Yes. Venison is typically lower in fat and calories while being higher in protein and iron. It’s one of the leanest red meats available.
Absolutely. Brown the meat and onions first, then transfer everything to a slow cooker. Cook on high for 3 to 4 hours or low for 6–8 hours or until the venison is tender. My cookbook The Curry Guy Slow Cooker features a lot of delicious slow cooker curries.
Related
Looking for other recipes uniqu3like this? Here are some of my favourite game and turkey recipes.
Pairing
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Venison Rogan Josh
Ingredients
- 1 kilo venison osso bucco (about 800g meat without the bone)
- 150g plain non-fat Greek yoghurt
- 3 generous tbsp ground almonds
- A pinch of saffron – about 10 threads
- 3 tbsp garlic and ginger paste
- 10 green cardamom pods – pods removed – makes 4 ½ tbsp
- 1 x 5cm (2 inche) cinnamon stick
- 1 star anise
- 2 blades mace
- 2 tbsp cumin seeds
- 3 tbsp coriander seeds
- 1 tbsp black peppercorns
- 2 tbsp rapeseed oil
- 3 medium onions – finely chopped
- ½ tsp turmeric
- 1 tbsp sweet or hot paprika (you decide)
- 2 tbsp tomato paste
Instructions
- Whisk the yoghurt, ground almonds, one tbsp of the garlic and ginger paste and safron together. Cut the venison into small, bite-sized pieces and then add it to the marinade. Be sure the meat is covered in the marinade and leave to marinate for at least two hours. Overnight or up to three days would be even better.
- When ready to cook, dry roast the whole spices a frying pan until warm to the touch, fragrant but not yet smoking. Allow to cool and then grind them to a fine powder. Set aside.
- Heat the oil in a large saucepan or wok and fry the onions for about five minutes until translucent and lightly browned. Stir in the meat to brown it. If the onions and meat appear to be sticking to the pan, you can add one or two tablespoons of water. Don't be tempted to add more. You want to sear the meat but not boil it yet. Stir in the remaining garlic and ginger paste.
- Add the paprika, ground spice blend and the tomato paste and just enough water to cover. Simmer for about two hours or longer if necessary. You will know when the curry is ready because the meat will be fall apart gorgeous!
- Season with salt to taste to serve. I topped the curry with a homemade coriander and chilli raita. I simply blended 100g fresh coriander, two green chillies and the juice of one lime to a paste. Then I added it to about 200g non-fat yoghurt and seasoned with salt to taste.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 646Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 225mgSodium: 544mgCarbohydrates: 27gFiber: 7gSugar: 8gProtein: 79g
Rik says
Enjoyed the curry very much, good rich sauce and fragrant flavours.
Used a slow cooker for 6 hours and a kilo of haunch trimmings.
You could do to check your instructions as there’s no mention of the garlic and ginger after the marinade. I assumed it’s in with the onions 🙂
Dan Toombs says
Great you enjoyed it. You assumed correctly so I will alter the recipe.
Thanks very much.
Dan
Brian says
Hi Dan, does the whole 4 tbsp of the spice mix go into the recipe?
Dan Toombs says
Everything listed in the recipe goes in but I don't see where I state to add 4 tbsp anything
Thanks
Dan
Brian says
The recipe states that the whole spices make approx 4 1/2 tbsp of garam masala when ground, but I am unsure if the entire 4 1/2 tbsp are put into the recipe
Dan Toombs says
Just sprinkle a few teaspoons of homemade garam masala on top.
Thanks
Dan