Miss Allies Kitchen Venison Stew Food
EASY INSTANT POT VENISON STEW (SLOW COOKER FRIENDLY)
Rich and tender Easy Instant Pot Venison Stew comes together quickly for the perfect rustic, comforting dinner to use up your harvest in the freezer.
Provided by Miss AK
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Dice the potatoes, carrots, celery and onion. Mince the garlic. Set aside in a bowl.
- Dice the venison into bite-sized chunks, being sure to remove any of the silvery sinew tissue. Leaving this on makes the meat tough.
- Add the olive oil to the base of the Instant Pot and add the cubed venison. Add the spices and seasoning.
- Turn the Instant Pot to "Saute" for 10 minutes.
- Allow the venison to saute for 5 minutes and add the bowl of vegetables. Saute until the cycle ends with the lid off.
- Add the tomatoes, broth and Worcestershire sauce. Stir well and secure the lid.
- Select "Manual" or "Pressure Cook" on high pressure and adjust the time to 30 minutes. Allow the Instant Pot to do its thang. Go pour some wine, do your nails, whatever.
- When the cycle finishes, allow it to naturally release for 10 minutes before turning the knob to venting according to manufacturer's instructions.
- Allow the Instant Pot to vent fully, remove the lid and serve!
VENISON STEW
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield about 6 servings
Number Of Ingredients 24
Steps:
- In a large pot, over high heat, add the olive oil. In a mixing bowl, toss the venison with flour and Essence. When the oil is hot, sear the meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute for 2 minutes. Add the celery and carrots. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay leaves to the pan. Season with salt and pepper. Deglaze the pan with the red wine. Add the brown stock. Bring the liquid up to a boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until the meat is very tender. If the liquid evaporates too much add a little more stock.
- Remove the stew from the oven and serve in shallow bowls with crusty bread.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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