Today’s post is a guest post from a Pressure Cooker Today reader. Andrea wrote that she loves food and loves her pressure cooker and often times she will pull out her camera while cooking. Luckily for us she took step by step photos of her Venison Stew recipe and she’s sharing it with us today. I asked Andrea to also share a little bit about herself along with her Venison Stew.
I love cooking, experimenting, and making things from scratch as much as I can. I do home canning/preserving. My husband is a hunter who does all his own butchering and together we package meat and make sausage (Italian, smoked kielbasa, andouille, etc). Canning got me thinking about pressure cooking. In February, 2011 (easy to remember since it was an engagement gift) I received the Cuisinart CPC-600, and have been using it religiously ever since. I live a little outside of Buffalo, NY.
Laura from Hip Pressure Cooking took my favorite venison stew recipe and converted it for me to a pressure cooker recipe. The big thing for me was layering the veggies (potatoes on top!) and thickening it with butter/flour AFTER it had cooked in the PC. And that’s when I learned that alcohol won’t cook off in the PC so if you use beer or wine, you need to reduce it first.
My skeptical husband was a pressure cooker convert after trying this. The mini onions are from the original recipe and Laura kept them in when she converted it, but I never have them on hand so I just put extra diced onions in the pot instead. I also find that 2 tablespoons of each flour and butter thickens the stew sufficiently. I make this in my electric pressure cooker and it comes out perfectly (I just have to make sure I switch off the “keep warm” after the cooking time has ended).
Pressure Cooker Venison Stew
- 1-1/2 lb Venison or Elk, cubed
- 1 tablespoon olive or canola oil
- 2 ribs celery sliced
- 1 medium onion, diced
- 1 cup of pearl onions
- 1-2 medium carrots, sliced
- 1 clove garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon seasoned salt
- 1 cup dry red wine (pinot noir or cabernet sauvignon)
- 1 cup beef broth
- 3 or 4 Potatoes, large 1″ dice
- 1/2 t fresh chopped rosemary or a dash crumbled dry
- 2 tablespoons flour
- 2 tablespoon butter
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 or 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.
I ate a lot of venison growing up because my dad and brothers are hunters. I remember my mom cooking venison in her stove top pressure cooker. The pressure cooker is a perfect tool to tenderize venison. Thanks Andrea for sharing the recipe with us!