Venison Curry with chickpeas

This dish can be spicy if you want it to be, I make it mild so that my kids will eat it. The first and foremost thing with this dish is that you have Venison that has been "cured" correctly. It will take the gamy taste from the meat. Although the spices is this dish will also do that too. Some of my children did not even know this was not beef. Also, I used a pressure cooker in this recipe. If you do not have one that is OK you can use a crock pot or just a stock pot(just means you have to cook it longer for the maximum tenderness to happen to the venison.

Ingredients:

• 2 lbs.(appr0x.) Venison or any other meat.
• 1 can Beef broth
• 1/2 cup water
• 1 can Chickpeas
• 2 tbsp. Minced garlic( can use 5 garlic cloves)
• 1 Med. Onion finely diced
• 1 Bell Pepper finely diced
• 1 can crushed or chopped stewed tomato's
• 1tsp. ground pepper
• 1tsp. salt
• 1-2 tbsp. of Curry Powder (** now, this is what will make it spicy, I say one to two Tbsp. because all curry is not created equal. The better the quality the more flavor, whereas cheaper quality means blander taste. This will not create much heat either....for heat add 1 Serrano chili diced very finely).

Start by cutting by cubing the Venison, cut it into small cubes. Then sear the meat in your pot with olive oil( you will have to eyeball the amount of oil and what type). The remove the meat and set aside. Add you chopped onions and peppers, when the onions start to look semi transparent add the garlic and saute for a minute or two. Next, add the dry seasonings and saute for another minute. Finally, add the remaining ingredients, EXCEPT the chickpeas. You will add the chickpeas before the last 30 minutes of cooking time, otherwise the will be too mushy.
Bring the dish to a boil and then cover and turn down the heat to simmer. Cooking time varies by size of meat chunks and the type of cooking pot you are using. Crock pot: 6 hours adding the chickpeas after five hours. Pressure cooker: 40 minutes, the add chickpeas for 15 minutes. Regular stock pot: 45 minutes- 1 hour, check the meat for tenderness, then add chickpeas and cook for another 30 minutes. Serve over rice( Basmati or Jasmin are my preferences).