"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Wild Game
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-02-2016, 01:06 AM   #1
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,718
CWS' Venison Stew in the Pressure Cooker

This is the venison stew I have been making using my Mom's ancient pressure cooker. I assume the pressure is 15 lb.

Ingredients:

2 lb venison stew meat (beef, moose, or elk could also work)
1/2 c chopped onion
2 T oil (I used bacon fat)
1/4 c seasoned flour (marjoram, thyme, garlic powder, salt, pepper, parsley flakes)
1 c beer
1/2 c venison (or beef) stock
Splash each of soy/tamari, Lea & Perrins sauce, fish sauce
Splash of red wine vinegar or apple cider vinegar
celery (2-3 stalks, including leaves) (cut)
3-4 carrots (cut)
4 potatoes (peeled and cut in quarters/sixths)
1/2 tsp minced garlic
2 bay leaves
1 tsp anchovy paste
juice / zest of 1/2 lemon

Directions:

1. Heat pressure cooker. Add bacon fat/oil.
2. Dust venison in seasoned flour (I shake it in a ziplock bag)
3. Brown venison on all sides for about 5-10 minutes.
4. Remove venison from pressure cooker. Add more fat/oil if necessary.
5. Add carrots, onion, minced garlic, anchovy paste, and celery. Saute until onion is soft.
6. Return venison to pressure cooker, add beer and stock.
7. Add bay leaves, season to taste (salt and pepper).
8. Add potatoes (make sure you don't go past the fill line for your pressure cooker).
9. Close cover on pressure cooker securely. Place regulator vent on vent pipe. (I did mention this is an ancient Presto pressure cooker?)
10. Cook for 15 minutes including the time it takes to bring up to pressure (watch the regulator) on medium high - high temp. (It takes about 3 minutes using my Mom's pressure cooker).
11. Turn temp down to med-med. low (keep pressure regulator in the middle).
12. Cool pressure cooker at once (I put it in the sink and run cold water on the side, once the pressure is down, it takes about 30 seconds, I remove the regulator and open the pressure cooker).

If you want to thicken the stew more, remove some of the potatoes, puree them with an immersion blender and add back to the stew.

Top with a bit of lemon juice/zest/fresh parsley. Serve with buttermilk biscuits / fresh bread and a salad. Super easy stew. The meat turns out beautifully tender. My Dad prefers to use red wine. I like to use a dark beer.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Reply

Tags
beer, cook, potatoes, pressure cooker, recipe, stew, venison

CWS' Venison Stew in the Pressure Cooker This is the venison stew I have been making using my Mom's ancient pressure cooker. I assume the pressure is 15 lb. Ingredients: 2 lb venison stew meat (beef, moose, or elk could also work) 1/2 c chopped onion 2 T oil (I used bacon fat) 1/4 c seasoned flour (marjoram, thyme, garlic powder, salt, pepper, parsley flakes) 1 c beer 1/2 c venison (or beef) stock Splash each of soy/tamari, Lea & Perrins sauce, fish sauce Splash of red wine vinegar or apple cider vinegar celery (2-3 stalks, including leaves) (cut) 3-4 carrots (cut) 4 potatoes (peeled and cut in quarters/sixths) 1/2 tsp minced garlic 2 bay leaves 1 tsp anchovy paste juice / zest of 1/2 lemon Directions: 1. Heat pressure cooker. Add bacon fat/oil. 2. Dust venison in seasoned flour (I shake it in a ziplock bag) 3. Brown venison on all sides for about 5-10 minutes. 4. Remove venison from pressure cooker. Add more fat/oil if necessary. 5. Add carrots, onion, minced garlic, anchovy paste, and celery. Saute until onion is soft. 6. Return venison to pressure cooker, add beer and stock. 7. Add bay leaves, season to taste (salt and pepper). 8. Add potatoes (make sure you don't go past the fill line for your pressure cooker). 9. Close cover on pressure cooker securely. Place regulator vent on vent pipe. (I did mention this is an ancient Presto pressure cooker?) 10. Cook for 15 minutes including the time it takes to bring up to pressure (watch the regulator) on medium high - high temp. (It takes about 3 minutes using my Mom's pressure cooker). 11. Turn temp down to med-med. low (keep pressure regulator in the middle). 12. Cool pressure cooker at once (I put it in the sink and run cold water on the side, once the pressure is down, it takes about 30 seconds, I remove the regulator and open the pressure cooker). If you want to thicken the stew more, remove some of the potatoes, puree them with an immersion blender and add back to the stew. Top with a bit of lemon juice/zest/fresh parsley. Serve with buttermilk biscuits / fresh bread and a salad. Super easy stew. The meat turns out beautifully tender. My Dad prefers to use red wine. I like to use a dark beer. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2017, Jelsoft Enterprises Ltd.