Instant Pot Venison Stew (slowcookerfriendly) Miss Allie's Kitchen
Heat oil in a large, heavy pot over medium heat. Add venison; cook and stir until well browned, 5 to 7 minutes. Add onions and garlic; cook and stir until translucent, about 5 minutes. Stir in water, Worcestershire sauce, salt, oregano, and bay leaf. Cover and simmer until venison is tender, 1 1/2 to 2 hours. Stir in potatoes and carrots; cook.
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Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside. Turn the heat down to medium and add the potatoes, carrots, celery and onion.
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Remove venison roast from the fridge and cut it into 1-2 inch pieces. Step 2. Season with salt and pepper and then thoroughly coat with flour. Step 3. Preheat oven to 325 degrees F. Step 4. To a large dutch oven, heat 1 tbsp. of oil over medium high heat.
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Remove the meat and veggies and allow to cool. Once cooled, cut the corn from the cob, cube the steaks, and dice the onion and tomatoes. Bring a large Dutch oven to medium-high heat. Add the chopped bacon and garlic and cook for 2-3 minutes, stirring frequently. Mix in the edamame, okra, potatoes, diced tomatoes, diced onion, corn kernels, red.
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Preheat oven to 325°F. Heat oil (2 tbsp) in a large oven-safe pot or Dutch oven over medium-high heat. Pat stew meat dry with a paper towel, salt and pepper it generously and add it to the pot. Cook, stirring every few minutes until browned on multiple sides. Transfer to a plate using a slotted spoon.
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Heat olive oil in a skillet or dutch oven over medium high heat, add venison and brown the deer meat in batches. Add the browned venison meat, and the remaining ingredients into a saucepan, scrape the brown bits off the bottom of the pan and bring to a boil, then reduce the heat and cover and simmer for about 1 hour.
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In a small bowl, stir flour, salt, and pepper together. Pour seasoned flour over the deer meat and stir together until the venison is well coated and the flour has been absorbed. Add the rest of the ingredients and stir. Close the lid and cook on Low for 8 to 12 hours or on High for 4 to 6 hours.
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Follow the instructions in the recipe card through step 3 to sear the venison and make the sauce, then transfer the stew from the pot to the slow cooker. Add the vegetables. Mix in the potatoes and carrots. Slow cook. Cover the slow cooker, and cook on low for about 6-8 hours, or until the meat and vegetables are tender.
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Brown the deer stew meat, seasoning with salt and pepper, until browned on all sides. Remove the meat and sauté garlic, onion in red wine vinegar. Add in the tomato paste to combine. Place the meat back into the instant pot, coat with flour. Deglaze the pot with the red wine and broth, scraping up the brown bits.
Instant Pot Venison Stew (slowcookerfriendly) Miss Allie's Kitchen
Allow the wine to reduce for a few minutes on medium heat. Add the carrots, potatoes and celery to the slow cooker along with the herbs, tomato paste, stock, water, remaining ¼ tsp. salt, and reduced red wine. Give it all a stir and set the slow cooker for 8 hours on LOW heat. Serve hot.
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Heat 1 tablespoon of the oil in a large Dutch oven or skillet over medium-high heat. Add the venison and sear on all sides until browned about 5-7 minutes. Remove the seared meat to a plate and set aside. Add the remaining tablespoon of oil to the Dutch oven or skillet.
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Step 2: Pat meat with paper towels to remove excess moisture. Season the stew meat with salt, paprika, black pepper, and crushed red pepper. Brown the meat in batches, making sure not to crowd the pressure cooker. Step 3: Add diced yellow onion and garlic to the last batch of meat and saute until caramelized.
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Instructions. Generously salt the ground venison on both sides and let stand for at least 15 minutes, or refrigerate up to 24 hours. Heat a 3-quart pot with olive oil over medium heat. When the oil shimmers, add the venison to the pot. Break the meat into chunks, covering the entire surface of the pot.
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First, we are going to brown the meat. Add olive oil to the instant pot and turn on the saute function. When the oil starts to sizzle, add the cubed meat. After 5 minutes, add chopped onions and garlic and cook with the meat. Stirring often, saute until the cycle ends or until the meat is brown on all sides.
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Bring to a boil, then reduce the heat to medium-low. Cover and simmer, stirring occasionally, for 20 minutes or until the meat is tender. Step 4- Add potatoes: Add the potatoes to the pot, stir, then cover and cook until the potatoes are fork tender. Step 5- Add peas and serve: Remove bay leaves and stir in the peas.
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Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours. Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until.
