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venison stew in a white bowl with bread on the side
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5 from 1 vote

Venison Stew Recipe (using a pressure cooker)

Hearty Venison Stew loaded with tender cubes of venison, potatoes, and carrots.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course, Main Dish
Cuisine: American
Servings: 6 people
Calories: 349kcal


  • pressure cooker


  • 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


  • 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.


  • 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!


Serving: 1serving | Calories: 349kcal | Carbohydrates: 25g | Protein: 43g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 759mg | Fiber: 3g | Sugar: 4g