Saturday, May 2, 2020
Venison Stew
Serves: 4-6
1 lb. venison round steak, cut into 1" chunks
2 garlic cloves, minced
1/2 c. onion, diced
1 T. olive oil
Salt & pepper
1 can (15 oz.) green beans, undrained
3 carrots, peeled & cut into chunks
2 medium potatoes, peeled & cut into chunks
2 bay leaves
1 tsp. Italian seasoning
1 can (15 oz.) tomato sauce
3 c. water or beef broth
1/2 tsp. seasoned salt
1/2 T. Worcestershire sauce
Grated Parmesan cheese
(Optional first step) - If your meat tends to have too much strong gamey flavor, try soaking it in a mixture of 1 tablespoon white vinegar and 1 cup milk for several hours or overnight before cooking it.
Pressure Cooker - Add olive oil to pressure cooker pot and turn to Sear setting. Add venison, garlic and onions and season with salt & pepper. Cook and stir until meat is browned. Cancel Sear setting. Drain grease. Add all additional ingredients (excluding Parmesan) to pot. Mix ingredients together and seal lid. Set pressure cooker to soup/stew setting and cook for 20 minutes. Allow pressure to release naturally for 10 minutes then manual release remaining pressure. Remove bay leaves. Sprinkle Parmesan cheese on top of individual servings. Enjoy!
Slow Cooker - In a large skillet, heat olive oil then add venison, garlic and onions and season with salt & pepper. Cook and stir until meat is browned. Remove from heat and drain grease. Combine all ingredients (excluding Parmesan) to slow cooker pot. Cook on low for 6-8 hours or on high for 3-4 hours or until potatoes and carrots are soft. Remove bay leaves. Sprinkle Parmesan cheese on top of individual servings. Enjoy!
Notes: I specifically made up this recipe to go with the venison we have in the freezer from my daughter's fall youth hunt. But any type of game meat or even a cut of beef would do great in this stew. We were lucky enough to be given an amazing loaf of homemade sourdough bread from a friend the first time we made this but I would also think about making Parmesan Herb Bread in the bread maker the next time we have it.
Recipe by Stacy
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