venison stew

Instant Pot Venison Roast

venison

beef broth

garlic

carrots (chopped)

onion

celery

potatoes

thyme

olive oil

tsp black pepper powder

tsp kosher salt

Add oil to the Instant Pot and press the Saute function.

Rub salt and pepper over the roast. Use the Instant Pot to saute each side until the meat is brown all over.

Pour beef stock into the pot, close the lid, and cook on high pressure for 140 minutes.

Once cooked, wait for a natural release or use a manual Quick Release to discharge the pressure.

Add the remaining ingredients and cook on high pressure for 15 minutes. You can use onion soup mix instead of raw onion with your potatoes and carrots to speed up the prep time.

Once finished, wait for a natural pressure release.

Place the roast on a cutting board to rest for a few minutes before slicing.

Serve and enjoy!

This Red Wine Venison Stew is the perfect meal to cozy up with on a weekend night. Made in the style of the classic French bœuf bourguignon with red wine, bacon, mushrooms, and fresh herbs it is simple and supremely satisfying!

Red Wine Venison Stew

sirloin

bacon

mushrooms

carrots

onion (diced)

garlic (minced)

½ TBSP flour

Kosher salt (to taste)

black pepper (to taste)

bay leaf

rosemary

beef stock

dry red wine (such

Preheat oven to 325 degrees. Season venison generously with kosher salt and freshly cracked black pepper on all sides. Set aside.

Place a large, heavy-bottomed Dutch oven with a lid over medium heat. When hot, cook the bacon in the pot until crispy. Using a slotted spoon, remove cooked bacon pieces to a paper towel-lined plate to drain. If necessary, add one tablespoon of grapeseed oil to the pot if there is not a thin layer of drippings along the bottom of the whole pot. Increase the heat to medium-high.

Add the seasoned venison to the pot and sear the pieces on all sides, about 1 minute per side. This may need to be done in two batches as all the venison may not fit at once. Remove the seared venison from the pot and set aside. Reduce heat to medium once again.

Add the mushrooms to the empty pot and sprinkle with a pinch of kosher salt. Cook until mushrooms have released their natural moisture and have browned. Remove the mushrooms from the pot and set aside.

Add the carrots and onion to the pot, stirring to coat in whatever oil and drippings remain. Cook for three minutes, adding a splash of beef stock to the pot to deglaze. Stir in the garlic and cook until fragrant, about 1 minute more.

Return the venison to the pot and sprinkle the flour over everything. Toss to coat. Add in the herbs, bay leaf, beef stock, and wine. Stir to combine. Taste and adjust seasoning as necessary.

Cover the pot and place in preheated oven. Bake for 3 – 3.5 hours or until venison pieces are tender and the sauce is silky.

Remove from oven and stir in the bacon and mushrooms. Serve on top of mashed potatoes for a truly wonderful meal!

Irish Venison Stew with Guinness

potatoes peeled & chopped

onion chopped

bay leaves

(14 ounces) Guinness Beer

TBS flour

tomato paste

salt & pepper

Cups Beef Broth

Cut venison into 2" cubes. Pat dry & sprinkle with salt & pepper.

Add olive oil to dutch oven add meat in batches & brown.

Lower heat to medium, cook garlic & onions until softened, add carrots, add flour and stir for 1 minute.

Add beer, broth, tomato paste. Bring to simmer, then add in bay leaves and potatoes, meat & their juices.

Cover, lower heat to a gentle boil cook for 2 hours until meat becomes tender.

Simmer for another 30-45 minutes, meat should fall apart.

Remove leave, if sauce isn't as thick as you would like you can add a slurry (1TBS water w/ 1 TBS cornstarch)

Serve it up with some french bread or Irish soda bread

Bolognese with Venison, Beef, and Pork

beef

pork belly

prosciutto

celery (diced)

carrots (diced)

Kosher salt

tsp pepper

red wine

milk

oz 28-cans tomatoes

fettuccine pasta

parmesan (for serving)

In a Dutch oven, brown the venison, beef, pork, and prosciutto and cook over medium heat for about 10 minutes or until the meat is cooked through. Remove any accumulation of fat and continue cooking for about 10 more minutes. The meat will look a little dry, but that is exactly what you want. It will be full of flavor.

Add the onions, celery, carrots, and garlic and cook for 10 minutes, or until vegetables are soft. Season with salt and pepper. Add wine and reduce by half, cooking for about 15 minutes. Add the milk, tomatoes, and bay leaves. Bring to a boil and then lower to simmer. Allow to cook for about 1 1/2 hours.

During the last half hour, bring a large pot of water to a boil and heavily season with salt. Add pasta and cook until al dente. Drain pasta. Remove Bolognese from the heat. Add the cooked pasta to the sauce. Grate fresh parmesan over the top.

Top 4 venison stew recipes from across the web

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Instant Pot Venison Roast

Red Wine Venison Stew

Irish Venison Stew with Guinness

Bolognese with Venison, Beef, and P...

Top 4 venison stew recipes from across the web

The most viewed venison stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Venison Roast

Red Wine Venison Stew

Irish Venison Stew with Guinness

Bolognese with Venison, Beef, and P...

The most viewed venison stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine