Venison Stew Recipe

Slow Cooker Venison Stew taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

This hearty venison stew is packed with tender deer meat, flavorful vegetables, and deep savory spices – easily made in a pressure cooker for the perfect comfort food on chilly nights.

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Prep Time 15

Cook Time 4

Total Time 4 15

Course Soup

Cuisine Mexican

Servings 8 servings

Calories 224 kcal

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

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.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days, or frozen for longer storage. Reheat gently with a splash of broth to maintain moisture.