Name: Venison Stew
Yield: 6
Ingredients: Meat & Fat:; • 3–3½ lbs venison roast, cut into 1½-inch cubes; • 2–3 tbsp olive oil or bacon fat; • 4 slices bacon, chopped (optional but recommended); Vegetables:; • 1 large onion, diced; • 3 carrots, sliced; • 3 celery stalks, sliced; • 3 cloves garlic, minced; • 3 cups butternut squash, 1-inch cubes; • 2 cups Yukon gold potatoes, 1-inch cubes (optional but traditional); • 8 oz mushrooms, halved (optional); Broth & Seasoning:; • 4 cups beef broth; • 1 cup dry red wine (or extra broth); • 2 tbsp tomato paste; • 1 tbsp Worcestershire sauce; • 1½ tsp salt (adjust to taste); • 1 tsp black pepper; • 1½ tsp dried thyme; • 1 tsp dried rosemary (crushed); • 2 bay leaves; To Finish:; • 1–2 tbsp cornstarch mixed with 2 tbsp cold water (optional thickener); • 1 cup frozen peas (optional); • Fresh parsley for garnish

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Ingredients

Meat & Fat

• 3–3½ lbs venison roast, cut into 1½-inch cubes

• 2–3 tbsp olive oil or bacon fat

• 4 slices bacon, chopped (optional but recommended)

Vegetables

• 1 large onion, diced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 3 cloves garlic, minced

• 3 cups butternut squash, 1-inch cubes

• 2 cups Yukon gold potatoes, 1-inch cubes (optional but traditional)

• 8 oz mushrooms, halved (optional)

Broth & Seasoning

• 4 cups beef broth

• 1 cup dry red wine (or extra broth)

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1½ tsp salt (adjust to taste)

• 1 tsp black pepper

• 1½ tsp dried thyme

• 1 tsp dried rosemary (crushed)

• 2 bay leaves

To Finish

• 1–2 tbsp cornstarch mixed with 2 tbsp cold water (optional thickener)

• 1 cup frozen peas (optional)

• Fresh parsley for garnish

Steps

1. Brown the Meat
1. Turn Instant Pot to Sauté (High).
2. Cook bacon until crisp. Remove and set aside (leave fat).
3. Add oil if needed.
4. Pat venison dry and brown in batches (don’t crowd). About 2–3 minutes per side. Remove and set aside.

Tip: Browning adds depth — worth the extra 8–10 minutes.

⸻

2. Build the Base
1. Add onion, carrot, celery. Sauté 3–4 minutes.
2. Add garlic and cook 30 seconds.
3. Stir in tomato paste and cook 1 minute.
4. Pour in wine and scrape up browned bits (deglaze well).

⸻

3. Pressure Cook
1. Return venison (and bacon) to pot.
2. Add broth, Worcestershire, herbs, salt, pepper, bay leaves.
3. Lock lid.
4. Cook on High Pressure for 30 minutes.
5. Allow 15-minute natural release, then quick release remaining pressure.

⸻

4. Add Vegetables
1. Add butternut squash, potatoes (if using), and mushrooms.
2. Seal and cook on High Pressure for 5 minutes.
3. Quick release immediately.

⸻

5. Finish
• Stir in peas.
• If you want it thicker: turn to Sauté and stir in cornstarch slurry. Simmer 2–3 minutes.
• Adjust salt and pepper. Remove bay leaves.
• Garnish with parsley.

Nutrition Facts

Calories

620kcal

31%
Fat

25g

38%
Saturated Fat

9g

45%
Carbohydrates

35g

11%
Fiber

5g

20%
Sugar

12g

24%
Protein

55g

110%
Cholesterol

150mg

50%
Sodium

1,100mg

45%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

Texture Notes
• For firmer squash: cut into slightly larger cubes.
• For thicker stew without cornstarch: mash a few squash cubes into the broth.
Side Dish Ideas

🥖 Rustic & Hearty
• Crusty sourdough or baguette
• Garlic butter biscuits
• Cheddar drop biscuits

🥗 Fresh Contrast
• Arugula salad with apple + walnuts + balsamic
• Simple mixed greens with lemon vinaigette

🥔 Cozy Add-Ons
• Creamy mashed potatoes (serve stew over top)
• Buttered egg noodles

🧀 For a Gathering
• A small cheese board with sharp cheddar + mustard
• Roasted Brussels sprouts with bacon

Venison Stew