SPICY TURKISH VENISON AND BEAN STEW

Mar 4, 2026

By Adam Berkelmans

Serves: 4
Time: 2 ½ hours

This relatively easy but super flavorful recipe was inspired by the Turkish dish kuru fasulye, a spicy tomato, chili, and bean dish usually served without meat. After trying it, I thought to myself that venison would be a very nice, if untraditional, addition, which turned out to be very true.

I used venison stewing meat cut from the shoulder, but you could use neck meat, or cubes from the bottom round or sirloin tip as well.

Turkish red pepper paste, or Biber salçası, is a popular condiment in Turkey, made from sun-dried red peppers, harvested at their peak and ground into a paste to last all winter. It’s available in many grocery stores, tucked away in the Mediterranean or Middle Eastern aisles, but if you can’t find it, use a bit more tomato paste and a few dashes of your favorite hot sauce or chili paste.

INGREDIENTS

· ½ pound dried navy/white beans, soaked overnight (or 2 cans of white beans)

· 2 tablespoons oil or lard

· 2 pounds venison stewing meat (cut from shoulder or bottom round)

· 2 onions, chopped

· 1 tablespoon tomato paste

· 2 tablespoons Turkish hot pepper paste (substitute hot sauce or sambal oelek)

· Salt and black pepper

· 2 teaspoons ground cumin

· 2 tomatoes, chopped

· 2 cloves garlic, minced

· 2 red chilies, minced

· 8 cups venison or beef stock

· Chopped fresh dill for garnish

INSTRUCTIONS

1. If using dried beans: Add the beans to a pot and cover with water. Add a pinch of salt, bring to a boil, then reduce to a strong simmer. Simmer until beans are tender, about 1 hour. Skip this step if using canned beans.

2. Meanwhile, add the oil or lard to a Dutch oven over high heat. Add half the meat cubes, and brown on all sides, about 5-8 minutes. Transfer to a plate and do the same with the other half.

3. Add all of the cooked meat and juices back to the pot. Add the onion, tomato paste, pepper paste, salt, pepper, and cumin. Fry for 5 minutes, lightly browning everything. Add the tomatoes, garlic, and chilies, and fry for another 2 minutes. Add the stock and stir everything together.

4. Bring to a boil, then reduce heat to low, cover with lid, and simmer for 1 hour. Remove lid, add the pre-cooked or canned beans and continue cooking until the venison is tender, about 1 hour more. Serve with rice, orzo pasta, or a blend of both and garnish with fresh dill. Enjoy!