Are you looking for easy recipes to make the most of your venison? Tired of tough, dry deer meat? Then look no further! This pressure cooker venison recipe is your answer to tender, juicy, and incredibly flavorful venison dishes every single time. Say goodbye to hours of slow cooking and hello to quick, delicious, and healthy meals – perfect for busy weeknights or impressive weekend gatherings. This recipe is perfect for beginners and seasoned hunters alike, making homemade venison a breeze.
Ingredients:
- 1.5 lbs boneless venison stew meat, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup beef broth
- 1/2 cup red wine (optional, can substitute with more broth)
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bay leaf
- 1 tbsp cornstarch (optional, for thickening)
- 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Sear the Venison
Heat olive oil in a large skillet over medium-high heat. Brown the venison cubes in batches, ensuring not to overcrowd the pan. This step is crucial for developing rich flavor and a beautiful sear. Set the browned venison aside.
Step 2: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the same skillet and sauté for about 5-7 minutes, until softened. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Pressure Cook the Venison
Transfer the sautéed vegetables to your pressure cooker. Add the browned venison, beef broth, red wine (if using), tomato paste, thyme, rosemary, salt, pepper, and bay leaf. Stir well to combine.
Step 4: Pressure Cooking Time
Secure the lid on your pressure cooker and set it to high pressure for 60 minutes. Once the cooking time is complete, allow for a natural pressure release for at least 15 minutes before manually releasing any remaining pressure.
Step 5: Thicken the Sauce (Optional)
If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl until smooth. Carefully open the pressure cooker and stir the cornstarch slurry into the venison stew. Bring to a simmer for a few minutes, or until the sauce has reached your desired consistency.
Step 6: Serve and Enjoy!
Remove the bay leaf before serving. Garnish with fresh parsley and serve hot with your favorite side dishes, such as mashed potatoes, rice, or roasted vegetables. This delicious and healthy meal is perfect for a quick weeknight dinner or a special occasion.
Cooking Tips & Variations:
- For a richer flavor, marinate the venison for a few hours or overnight before cooking.
- Feel free to add other vegetables, such as mushrooms, potatoes, or green beans.
- If you don't have red wine, you can substitute with an equal amount of beef broth or even chicken broth.
- For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients and portion sizes. However, a general estimate would be:
- Calories: Approximately 350-400
- Protein: High in protein
- Fat: Moderate fat content
This pressure cooker venison recipe is a guaranteed way to enjoy tender and flavorful deer meat. It’s a simple, healthy, and delicious addition to your repertoire of easy recipes and quick dinner ideas, making homemade cooking enjoyable and stress-free. Enjoy!