Third-hand venison stew

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The deer was a gift from our friend Bob, who got it from the hunter who shot it.  This was what I did with it:

Pressure Cooker Venison Stew
(serves 3-4)

3 oz. bacon or salt pork, chopped fine
2 large onions, chopped
6-8 cloves garlic, chopped fine
¾ lb. carrots, sliced
2 t. vegetable oil
1 ¼ to 1 ½ pounds venison, cut in bite-size pieces
2 cups dry red wine
2 cups beef or chickens stock
1 28-ounce can crushed tomatoes
salt and pepper to taste

Heat the pressure cooker and add the bacon or salt pork. Cook, stirring often, until most of the fat renders out and the pork begins to brown. Add the onions and garlic and cook, stirring often, until the onions wilt and begin to brown, about 7-10 minutes.

While this is going on, heat a large skillet over high heat. Add the oil. Brown the venison in batches – don’t crowd the pan. Once the meat is browned on all sides, add it to the pressure cooker (assuming the onions are done – if not, set the venison aside and add it when the onions have cooked). Leave the heat on, and add a generous splash of red wine to the pan. Bring it to a boil. Stir, dislodging any particles from the pan. When the onions have cooked, add the liquid to the pressure cooker.

Add the carrots, the rest of the wine, the stock, and the tomatoes to the pressure cooker. Put the top on, and set it for 50 minutes at high pressure.

When it’s finished, release the pressure and remove the top. Let it simmer until it reduces to the consistency you like it. Salt and pepper to taste. Serve with rice or noodles.

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