Pressure Cooker Venison Stew Food

VENISON STEW RECIPE (USING A PRESSURE COOKER)

Steps:

• 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 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 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 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.

PRESSURE COOKER VENISON STEW

Steps:

• Trim stew beef and cut into bite sized pieces (do not coat in flour).
• In the pre-heated pressure cooker, without the lid at high heat, add the oil, and brown the meat until golden on all sides. Remove, and set aside.
• Add the onions, carrots, celery, garlic, onion powder and seasoned salt and sautee' until the onions begin to soften (about 3-5 minutes).
• Now, deglaze the aromatics with the wine and let it almost completely evaporate (don't worry, you are concentrating the flavor and removing the liquid).
• Add the meat, and beef broth. Stir everything together and add the potatoes on top (do not stir anymore) and sprinkle on rosemary.
• Pressure Cook on HIGH 15-20 minutes, use a natural pressure release (if the pressure has not come down by itself in 10 minutes, you can release the remaining pressure using the quick pressure release).
• In the meantime, in a small pan, melt the butter and stir in the flour. You will get a thick paste, continue cooking it until it turns from white to a light tan. Set aside and wait for pressure cooking to finish.
• When the cooking time has completed, open the pressure cooker, add the butter mixture stir and simmer everything together for 5 minutes before serving.

VENISON STEW

Steps:

• Mix and combine corn flour, spices of your choice, black pepper and salt. Toss pieces of meat in seasoned flour, shake off excess flour.
• Fry meat in batches in hot olive oil until browned on all sides. Take them out with a slotted spoon and place on a paper kitchen towel.
• Return the meat to the pan, deglaze with red wine. Set aside.
• Chop onions, celery, parsley and carrots in a blender to make a sofrito (a mixture of chopped vegetables). Fry in a pressure cooker pot in olive oil for 3-4 minutes, stirring occasionally.
• Add chopped fresh red pepper and juniper berries, sauté briefly.
• Add meat with wine, beef broth, tomato paste and bay leaf, stir, cover, and lock lid on pressure cooker. When pressure is reached, turn heat down to low. Continue cooking for 20 minutes. Release pressure naturally.
• Serve with potato gnocchi, polenta or short pasta.