A rich and hearty Venison Stew loaded with succulent venison, cubed potatoes, and carrots. Red wine is used to give the stew a rich, deep flavor. Serve this flavorful stew with homemade Jalapeno Cheddar Sourdough Bread or your favorite crusty bread to sop up the rich sauce.
My Venison Stew Recipe (using a pressure cooker)
We're currently spending a few months Montana. We actually claimed residency here as of this year! Although we'll still spend time in San Diego, we're now officially Montanans, yahoo!
I've been learning to cook for two, instead of four, since the kids are back in San Diego. This means a lot of leftovers, having friends over for dinner, and making "to-go bags."
While rummaging through our way-too-small freezer and pulling out anything I could to make more room, I found some promising ingredients that gave me the idea for this venison stew.
Shoved under a massive amount of steaks (that Scott purchased when I was still in San Diego) were some elk steaks. Did you know elk is considered venison? If not, you do now!
Digging deeper, I found red-neck bacon (don't ask, I think it's a Montana thing), Ziploc bags full of diced stewed tomatoes, and homemade chicken broth.
I was hoping to find some frozen peas, but no such luck. I decided to use my Ninja Foodie pressure cooker to make the stew since I hadn't played with it in a while.
I was really pleased with the result, so I thought I should blog about it. Now, on to the recipe...
Ingredients
- 4 slices chopped thick-cut bacon (or 2 tablespoons olive oil)
- 2 lbs. venison/elk meat (1" cubes)
- 1 tsp. salt
- 1 tsp. paprika
- ½ tsp. black pepper
- ½ tsp. crushed red pepper flakes (optional)
- 1 large onion (chopped)
- 4 cloves garlic (sliced)
- 4 cups broth (beef or chicken)
- 1 14.5 oz diced tomatoes
- 2 tsp. dried thyme
- 1 tsp. sage
- 3 medium russet potatoes (cubed)
- 1 cup roughly chopped carrots
- 1/4 cup flour
- 1/4 cup red wine
Instructions
Press "start" on the pressure cooker and select "saute/high" then select "start."
Saute the chopped bacon until it renders some of its fat. If using oil instead, heat oil.
Season the stew meat with salt, paprika, black pepper, and crushed red pepper.
Brown the meat in batches, making sure not to crowd the pressure cooker.
Add diced onion and garlic to the last batch of meat and saute until caramelized.
Return the remaining meat to the pot, along with the broth. Deglaze the pot, scraping up any brown bits that may be stuck to the bottom of the pot.
Add diced tomatoes, thyme, and sage. Stir to combine.
Lock the lid in place, and select "pressure cook." Set the vent to "seal" and the time to 15 minutes, then press "start."
When the time is up, "natural release" for 5 minutes then finish with a "quick release."
When the valve drops, remove the lid and stir in the potatoes and carrots.
Lock the lid in place again and select "pressure cook." Set the vent to "seal." Set the time to 5 minutes and press "start."
When the time is up, "natural release" for 5 minutes, followed by "quick pressure release."
Meanwhile, whisk wine and flour together to form a paste. Stir in 1/2 cup of the hot broth from the pot until you have a smooth slurry.
Pour the slurry back into the pot, and stir to combine.
Select "saute" and "start." Bring the stew to a boil, stirring until thickened.
Shut off the pressure cooker, the venison stew is now ready to serve.
Stove-Top Elk Stew (venison stew)
Don't let the fact that you don't have a pressure cooker stop you from making this yummy venison stew. Just follow these easy stove-top directions:
- Fry bacon in a 6-quart Dutch oven, or heat oil, if not using bacon.
- Season meat with salt, paprika, black pepper, and crushed red pepper.
- Remove bacon from the pot and fry the meat in batches.
- Add diced onion and garlic to the last batch of meat and saute until caramelized.
- Return the remaining meat to the pot, along with the broth.
- Deglaze the pot, scraping up any brown bits from the bottom.
- Add diced tomatoes, thyme, and sage. Stir to combine.
- Bring to a boil, then turn down the heat and simmer, covered, for one hour.
- Add potatoes and carrots, and continue to simmer, covered, for one more hour.
- Whisk wine and flour together to form a paste. Add 1/2 cup of hot broth to the paste and stir to make a slurry.
- Pour the slurry back into the pot, and stir to combine.
- Bring to a boil, while stirring, until the stew is thickened.
Cook's Tips
- If you want to make this venison stew recipe but don't have venison, you can use beef or lamb instead. The cooking time can probably be reduced since beef and lamb are not as lean as venison and tend to cook faster.
- Make sure the meat is cut into the same size cubes so that it cooks evenly.
- Other great additions to this stew would be celery, peas, and mushrooms.
- If you don't want to add wine, just stir the flour in with water or cold broth.
- Experiment with different herbs, including basil, oregano, rosemary, or bay leaf.
- This stew is hearty enough on its own, but if you want to be extra naughty, serve it over creamy mashed potatoes, oh my!
If you enjoy eating game meat, you may enjoy the following recipes:
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Venison Stew Recipe (using a pressure cooker)
Equipment
- pressure cooker
Ingredients
- 4 slices chopped thick-cut bacon (or 2 tablespoons olive oil)
- 2 lbs. venison/elk meat (cubed)
- 1 tsp. salt
- 1 tsp. paprika
- ½ tsp. black pepper
- ½ tsp. crushed red pepper flakes (optional)
- 1 large onion (chopped)
- 4 cloves garlic (sliced)
- 4 cups broth (beef or chicken)
- 1 14.5 oz diced tomatoes
- 2 tsp. dried thyme
- 1 tsp. sage
- 3 medium russet potatoes (cubed)
- 1 cup roughly chopped carrots
- 1/4 cup flour
- 1/4 cup red wine
Instructions
- Press “start” on the pressure cooker and select “saute/high” then select “start.”
- Saute the chopped bacon until it renders its fat.
- Season the stew meat with salt, paprika, black pepper, and crushed red pepper.
- Brown meat in batches, making sure not to crowd the pressure cooker.
- Add diced onion and garlic to the last batch of meat and saute until caramelized.
- Return the remaining meat to the pot, along with the broth. Deglaze the pot, scraping up any brown bits that may be stuck to the bottom of the pot.
- Add diced tomatoes, thyme, and sage. Stir to combine.
- Lock the lid in place, and select “pressure cook.” Set the vent to “seal” and the time to 15 minutes, then press “start.”
- When the time is up, "natural release" for "5 minutes" then finish with "quick release."
- Remove the lid when the valve drops and add the potatoes and carrots.
- Lock the lid in place again and select “pressure cook.” Set the vent to “seal.” Set the time to 5 minutes and press “start.”
- When the time is up, “natural release” for 5 minutes, followed by “quick pressure release.”
- Meanwhile, whisk wine and flour together to form a paste. Stir in 1/2 cup of the hot broth from the pot until you have a smooth slurry.
- Pour the slurry back into the pot, and stir to combine.
- Select “saute” and “start.” Bring the stew to a boil, stirring until thickened.
Notes
- If you don't have venison, you can use beef or lamb instead. The cooking time can probably be reduced since beef and lamb are not as lean as venison and tend to cook faster.
- Make sure the meat is cut into the same size cubes so that it cooks evenly.
- Other great additions to this stew would be celery, peas, and mushrooms.
- If you don't want to add wine, just stir the flour in with water, cold broth.
- Experiment with different herbs, including basil, oregano, rosemary, or bay leaf.
- This stew is hearty enough on its own, but if you want to be extra naughty, serve it over creamy mashed potatoes, oh my!
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