You catch the smell through the steam vent and suddenly you are starving. That rich aroma of venison and spices simmering together wakes up your senses real quick. It’s like a cozy hug in a pot making you want to dive right in.
As the float valve clicks down and pressure starts to build, you notice how fast the kitchen fills up with that inviting scent. You can’t help but peek at the valve hiss when the timer’s nearly up, knowing some dang good grub is waiting for you.
You remember those long days when stew took forever and was still kinda tough. But with this pressure cooker venison stew, you got that tender pull on the meat and broth depth that hits just right. It’s comfort food done easy and fast, perfect for cool nights when you wanna feel full and warm fast.
The Truth About Fast Tender Results
- The pressure cooker traps steam and heat, making tough venison chunks turn tender in less than half the time of traditional stewing.
- That float valve seals tight so you keep all those juices inside, locking in flavor and moisture.
- The valve hiss signals the intense pressure is doing its thing, cooking everything evenly and fast.
- The meat’s tender pull happens because the high pressure breaks down connective tissue way better than slow cooking.
- Broth depth gets richer since the ingredients cook sealed with less evaporation, making every bite packed with flavor.
Everything You Need Lined Up
- 4 medium carrots, sliced good-sized so they don’t mush up too fast
- 3 medium potatoes cut into about 1 inch chunks, hearty and filling
- 1 medium onion chopped, adding that onion sweetness that stew loves
- 2 pounds deer stew meat, cut into 1 inch chunks for even cooking
- ¼ cup all-purpose flour, gotta coat the meat right for that nice thickening
- 2 teaspoons salt, to bring out all those robust flavors
- ½ teaspoon ground black pepper, just enough kick without overpowering
- 4 cups water as the base for your broth to keep things juicy
- 1 (10 ounce) can mild diced tomatoes with green chilies, undrained for a little extra zing
- 1 Tablespoon Worcestershire sauce mixing deep umami into the stew
- 2 garlic cloves minced, gotta have that garlicky punch
- 4 cubes beef bouillon crushed, making your broth deeply savory
- 2 teaspoons paprika for a smoky hint
- 2 teaspoons seasoned salt for a nice blend of herbs and spices
- 1 teaspoon sugar to balance the acidity
- Salt to taste, you’ll adjust right before serving
- Chopped parsley or cilantro to garnish and brighten up the dish
How It All Comes Together Step by Step
First, toss your venison stew meat in a big bowl with the flour, salt, and pepper. You want every chunk evenly coated. This helps the meat brown a little and thickens the broth a bit.
Next, put the coated meat in the bottom of your pressure cooker. Layering like this keeps the meat submerged in juices while cooking.
Then add your sliced carrots, potatoes, and chopped onion on top of the meat. Don’t worry about stirring too much, just get them spread out.
Pour in the water, canned tomatoes with chilies (undrained), and Worcestershire sauce. Give it a gentle stir to combine but not disturb the layering too much.
Now sprinkle in minced garlic, the crushed beef bouillon cubes, paprika, seasoned salt, and sugar. These add all that deep flavor you’re craving.
Seal your pressure cooker lid and make sure the float valve’s set. Cook on high pressure for about 40 minutes. You’ll hear the valve hiss as it reaches full pressure. Once done, let the pressure release naturally for best tender pull before opening. Taste and add salt as needed. Garnish with fresh parsley or cilantro and dig in.
Easy Tweaks That Make Life Simple
- If you’re in a real hurry, use pre-cut veggies from the store but make sure they’re not too soft to avoid mushy stew.
- Swap water for beef broth if you got it handy. It boosts that broth depth without extra steps.
- Want a thicker broth quick? Stir in a bit more flour or some cornstarch after cooking and simmer with the lid off for a couple mins.
What It Tastes Like Fresh From the Pot
Right outta the pot, the venison is tender and juicy with that deep gamey flavor mellowed by the long pressure cook time. You taste the savory notes wrapped around every bite that just pulls apart with your fork.
The broth has a rich, hearty texture with a perfect balance of the smoked paprika, savory garlic, and that soft chili kick from the diced tomatoes. It’s kinda like a warm blanket on a plate.
The veggies soak up the broth nicely but keep their shape enough so you get a little bite from them. You catch the sweetness from the carrots and the hearty earthiness of the potatoes every time you dig in.
Keeping Leftovers Fresh and Ready
Got leftovers? Cool. The best way to store your venison stew is in airtight containers in the fridge. It keeps fresh for about 3 to 4 days and actually tastes better the next day when flavors meld.
For longer life, freeze portions in heavy-duty freezer bags or containers. Remember to cool it down first so you keep the broth depth and tender pull intact after reheating.
If you freeze whole portions, thaw overnight in fridge before reheating on your stove or in the microwave to keep that broth from separating.
Reheat gently so the stew doesn’t dry out. Adding a splash of water or broth when warming helps keep it nice and juicy.
Your Most Asked Questions Answered
- Can I use a different meat instead of venison? Yeah, you can swap in beef chuck or lamb and still get a great tender pull. Just cook timing might vary a bit.
- Should I brown the meat first? You don’t have to but it adds a dang good flavor and helps thicken the broth slightly. If you skip it, the stew is still tasty but a bit lighter.
- What if my float valve doesn’t drop after cooking? That usually means pressure is still inside. Give it some more time to naturally release or carefully release pressure manually according to your cooker’s guide.
- Can I add other veggies? Sure, parsnips, turnips, or even green beans work fine. Add them timed with the root veggies so they cook just right.
- How do I fix a broth that’s too thin? Stir together a little flour or cornstarch with cold water, then add to stew after cooking. Simmer uncovered to thicken it up.
- Is it safe to cook venison in a pressure cooker? Absolutely. The cooker’s high temps and sealed environment kill bacteria and make venison safe while cooking it tender.
For more hearty recipes that bring comfort and ease to your table, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal for a quick crowd-pleaser or our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a savory snack loved by all. If you want a light yet delicious appetizer, our Easy Marinated Cheese Appetizer with Salami & Green Olives is a must-try!
Venison Stew Recipe
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 4 medium carrots sliced
- 3 medium potatoes cut into 1 inch chunks
- 1 medium onion chopped
- 2 pounds deer stew meat cut into 1 inch chunks
- 0.25 cup all-purpose flour
- 2 teaspoons salt
- 0.5 teaspoon ground black pepper
- 4 cups water
- 1 can mild diced tomatoes with green chilies 10 ounce, undrained
- 1 Tablespoon Worcestershire sauce
- 2 cloves garlic minced
- 4 cubes beef bouillon crushed
- 2 teaspoons paprika
- 2 teaspoons seasoned salt
- 1 teaspoon sugar
- salt to taste
- chopped parsley or cilantro for garnish
Instructions
Instructions
- Toss venison stew meat in a bowl with flour, salt, and pepper until evenly coated.
- Add the coated meat to the bottom of the pressure cooker.
- Layer sliced carrots, potatoes, and chopped onion on top of the meat.
- Pour in water, diced tomatoes with chilies (undrained), and Worcestershire sauce. Gently stir to combine.
- Sprinkle in garlic, bouillon cubes, paprika, seasoned salt, and sugar. Do not stir too much.
- Seal the lid and cook on high pressure for 40 minutes. Allow natural pressure release for tender results.
- Open cooker, taste and adjust salt as needed. Garnish with parsley or cilantro before serving.
