Venison Stew (Instant Pot & Stovetop)

venison stew in a white bowl with bread on the side

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4.95 from 50 votes

Venison Stew (Instant Pot & Stovetop)

Hearty Venison Stew loaded with tender cubes of venison, potatoes, and carrots.

Prep Time20

Cook Time40

Total Time1

Course: Main Course, Main Dish

Cuisine: American

Servings: people

Calories: 349kcal

Author: Hilda Sterner

Equipment

pressure cooker

Ingredients

4 slices chopped thick-cut bacon (or 2 tablespoons olive oil)
2 lbs venison/elk meat (cubed)
1 teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
1 large onion (chopped)
4 cloves garlic (sliced)
4 cups broth (beef or chicken)
1 14.5 oz canned diced tomatoes
2 teaspoon dried thyme
1 teaspoon sage
3 medium russet potatoes (cubed)
1 cup roughly chopped carrots
¼ cup flour
¼ 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.
Pat meat with paper towels to remove excess moisture. 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 yellow 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 "high pressure." Set the vent to "seal" and the time to 15 minutes, then press "start." When the time is up, "natural release" for 5 minutes, followed by "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 ½ 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 the stew is thickened.
See post for stovetop instructions

Notes

If you want to make this venison stew recipe but don't have venison, you can buy some here, or 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.
If you are worried about gaminess, soak the cubed deer meat in milk the day before you make the stew.
Make sure the meat is cut into the same size cubes so that it cooks evenly.
Other great additions to elk 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 and add a tablespoon or two of Worcestershire sauce.
Experiment with different herbs. Fresh parsley, basil, oregano, rosemary, or bay leaf are all great additions to this elk stew recipe!
Venison stew is hearty enough on its own, but if you want to be extra naughty, serve it over creamy mashed potatoes, oh my!

Nutrition