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Venison Hummus Bowl

with Garam Masala and Marsala Wine

Hummus is a fantastic substitute for polenta puree or potato, rice and other variants. Nutritious, filling and delicious. Make it with fresh chickpeas, it is a revelation.

Marsala wine is full flavoured, has a rich history and is used mostly as a dessert wine but here it combines wonderfully with the venison and flavours of the spices. If you don't have any then use port or sherry or in a pinch red wine and a dash of balsamic vinegar with a little brown sugar.

Garam masala is a spice mix combining cumin, coriander, bay leaves, chilli, pepper, cardamom, cloves, cinnamon and nutmeg. You can make it yourself and adjust the proportions for a sweet (nutmeg, cinnamon, cloves and cardamom) or spicier mix (pepper, chilli).

Topping the whole thing off with fresh herbs, lemon and pickled radishes makes for a richly flavoured, nutritious and healthy meal that compliments the considerable health benefits of grass-fed New Zealand Venison.

Prep Time 15 mins
Cook Time 30 mins
Serves 2
Hummus bowl 1 image


  • 250g diced or minced Duncan Venison
  • 1 lemon
  • 3 tbsp of Garam Masala spice
  • 100ml of Marsala wine
  • 1/2 onion, thinly sliced
  • Fresh parsley to garnish
  • 3 tbsp toasted pistachio


  • 500g boiled chickpeas
  • 6 tbsp tahini
  • 4 tbsp olive oil
  • 1 large lemon, juiced
  • 1 clove garlic
  • 1 tsp salt
  • Water to add as needed

Optional Toppings:

  • Pickled radishes
  • Baba Ganoush
  • Roasted chickpeas


  1. Add all the hummus ingredients to a blender and mix at high speed. Add a spoonful of water at a time to achieve desired consistency. Add more ingredients to taste if necessary.
  2. Remove the venison from the packaging, pat dry with a paper towel. Rub the venison in the garam masala spice mix, set aside to rest.
  3. Heat 1tbsp oil/butter in a wide dish pan. Fry half an onion (finely sliced) for 10-15 seconds.
  4. Turn up the heat to high, add the venison and sear until browned. Splash with the marsala wine and a sprinkle of salt.
  5. Once the wine has glazed the venison, add a cube of butter and toss the venison until combined. Remove from the heat and rest briefly.
  6. Spoon the hummus into a shallow bowl, making a shallow well in the middle. Spoon the venison into the well and then sprinkle with a little lemon juice, fresh parsley and toasted pistachio. Add a little baba ganoush, pickled radishes or other handy tasty toppings on top and serve immediately.

To Serve:

Serving tips: hummus is best served warm or at room temperature, so if you make it in advance be sure to bring it out of the fridge a while before serving.