Venison Stew
Venison Stew - whether slow cooked or pressure cooked (in Instant Pot), this flavorful stew is sure to warm every heart and stomach.
Course:
Main Course
Cuisine:
American, Eastern European
Keyword:
venison stew
Servings: 4
Ingredients
- 1,3 kg 2,7 lb; 46 oz venison, cubed
- 3 Tbsp olive oil
- 1 Tbsp lard or butter
- flour for dusting
- salt, black pepper
- 3 onions, chopped
- 4 carrots, sliced
- 1/2 cup cubed celeriac (or 3 stalks celery)
- 3 garlic cloves
- 2 bay leaves
- 12 juniper berries, crushed*
- 1/2 tsp dry thyme
- 1 cup red wine (good drinking wine, not cooking wine)
- 4 cups beef stock
- 1 tsp smoked paprika
- 1/2 Tbsp plum jam
- optional: chili powder, powdered mushrooms
Instructions
-
Season venison with salt and pepper. Dust with flour. Fry in mixture of olive oil and lard or butter until brown, about 3 minutes.
-
Add onions, carrots, celeriak, garlic, bay leaves, juniper berries, thyme and wine. Cook the stew for several minutes, until alcohol evaporates.
-
Add remaining ingredients and cook for about 1.5-2 hours or until venison is tender.
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INSTANT POT: Saute directly in Instant Pot. Cook Venison Stew on Manual setting for 30 minutes.
Recipe Notes
*If you cannot find juniper berries, use some rosemary leaves instead.