Venison Stew

Venison Stew

This can be made with beef, elk, or bison in the same manner. I use a pressure cooker to speed up cook time, however you can also do this in a dutch oven or crock pot, those techniques are footnoted here.

Ingredients:

3 lbs boneless shoulder meat, cut into 2-inch chunks

salt and pepper

3 tbsp olive oil

1 tbsp butter

1/2 yellow onion, chopped

1/2 tsp dried thyme

1/2 tsp dried sage

4 c beef broth

1 lb red potatoes, quartered

4 large carrots, cut into 2-inch chunks

1 c frozen peas

Directions: (Pressure Cooker)

1. Heat 2 tbsp olive oil in pressure cooker pot over med-high heat. Pat the meat dry with paper towels. Season liberally with salt and pepper. Set aside.

2. Add the butter and onion, cooking until softened, about 3 minutes. Add the meat, thyme, sage and cook for an additional 3 minutes. Add the broth, potatoes, and carrots. Stir, mixing well. Lock the lid into place and cook on high pressure for 20 minutes. Let the steam release naturally. When the valve drops, remove the lid, and stir in peas. Cook with residual heat in pot until the peas are a bright green. Serve immediately.

Directions: (Dutch Oven)

In addition to ingredients above, you will need 1/2 - 3/4 c flour

1. Heat 2 tbsp olive oil in dutch oven over med-high heat. Pat the meat dry, season with salt and pepper, then dredge in flour. Work in batches, browning the meat. Remove from pan and place in plate, set aside. Do so with remaining meat. 

2. In same pan, maintaining heat, Add the butter and onion, cooking until softened, about 3 minutes. Return the meat to the pan, along with any accumulated juices on the plate. Add the thyme, sage, and broth. Cover and cook for 1 1/2 hours.

3. Add the potatoes and carrots and cook an additional 1 hour. Remove from heat and remove lid, stir in the peas. Cook with the residual heat in pot until the peas are a bright green. Serve immediately.

Directions: (Crock Pot)

1. Season meat liberally with salt and pepper, place in crock pot. Add the oil, butter, onion, thyme, sage, broth, potatoes, and carrots. Cook on LOW for 8 hours or HIGH for 4 hours. Stir in peas right before serving. Letting residual heat cook them until they are bright green.