Serve up a heart, heartwarming stew that will fill your family up. Instant Pot Venison Stew makes a ton and is perfect for sharing with friends or filling the freezer.
I like to do stew differently than most recipes I've come across. I prefer to brown my meat first. It really adds a layer of flavour that you don't want to miss. If you are making this in the Dutch oven you could probably skip this step if you need to save time, as braising it this way adds a fair bit of patina to the meat. However, if you choose the slow cooker or Instant Pot, the meat could use a boost from taking the extra step and dirtying a pot on the stovetop first.
Besides browning the meat, I also like to give it a head start on cooking. This way my meat gets extra tender and the veggies aren't mush. I also find that wild game needs a bit more cooking time than beef does, so this method helps. These extra steps mean it isn't exactly a set it and forget it meal, but I promise it is worth needing to add ingredients partway through.
Why You Need This Recipe
- an easy way to use wild game in a familiar application.
- makes a bunch so you can freeze an entire family meal for busy days!
- it can cook away while you homeschool, handle chores, make cheese, etc.
Key Ingredients
Stew meat - I focused on venison here, but any "red meat" will do ya. Whether it's wild game or beef, just grab whatever's in the freezer. This is perfect for your tough cuts that will benefit from a longer cooking time.
Root veggies - carrots, potatoes, parsnips. Yum! Anything in your root cellar is great, even if it's at the end of its life and a little squishy.
Liquid - stick with beef stock for a strong flavour here, but if you only have veggie or chicken, it works! I do recommend the wine for extra depth, and the alcohol does bake off. If you want to leave it out just use more stock.
Cooking Notes
If you want to up your game, double or triple the part where you saute meat, onions, add in spices, wine and broth and let it cook…then when it's done, scoop out a quart (if you triple it, you’ll be scooping out roughly two quarts) worth of the tender meat and amazing broth…cool, label, pop in the freezer to be a quick start on another meal such as my stroganoff, pot pie or another delicious stew.
The leftovers of this stew can easily be used to make a pot pie- simply make the crust in my pot pie recipe, dump the stew into a 9x13 dish, top with the crust, and bake. A great way to make leftovers not feel like leftovers! You can make the pot pie the next day, or you can simply freeze the leftover stew. I love these containers because they hold up well to several uses.
How to Make Wild Game Stew
I'll walk you through the Dutch Oven instructions here, but the recipe card includes how to make this in the Instant Pot or Slow Cooker as well!
***See recipe card below for precise measurements and instructions.***
Step 1: Brown stew meat if desired, in a heavy-bottomed Dutch oven. Add the onion to brown as well.
Step 2: Add seasonings and liquid, cover, and roast in the oven for a couple hours.
Step 3: Check that the meat is on its way to tender. Add the carrots and potatoes and return to the oven for another hour or so.
Step 4: Check that the potatoes are soft enough to smash, then add any greens or frozen veggies.
Step 5: Thicken as desired and serve with your favourite bread!
What to Serve With Venison Stew
Tortillas or naan are great options to get into all the edges of the bowl to get at the sauce.
Make a sturdy sourdough loaf so everyone can have a slab with butter. Drop biscuits are quick and easy, and you already have the oven on for the stew.
FAQs
Any game that is in the freezer is perfect! We butcher our own deer or any other game we've been able to catch that year. Beef will also work if that's what you prefer - everyone starts somewhere! It just shows you that whether you homestead or shop at the store, these recipes will fit your family.
When cooking meat in the Instant Pot (or a stovetop pressure cooker) you'll want to let the pressure release on its own, with the heat off, for 15-20 minutes. This allows the juices to redistribute in the meat so it doesn't dry out. Never forget this step!
Photos by Dante from Shire by the Sea
More Wild Game Recipes
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If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Instant Pot Venison Stew
Ingredients
- 2 lbs venison stew meat or moose, elk, bison, beef…any red meat really
- Salt and pepper
- 1 onion chopped up
- Bacon fat, butter, lard, olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
- 2 cups broth or water
- ½ cup white or red wine
- 3-4 garlic cloves chopped (or sub 2 teaspoon dried garlic)
- 1 cup chopped celery
- 2 cups chopped carrots
- 1-2 cups chopped parsnips or beets optional, but adds a lovely sweetness
- 4 cups chopped potatoes
- 2 tablespoons flour
- ¼ cup water
- 1-2 oz frozen chopped kale, spinach, or other greens
Other delicious optional last minute add-ins:
- A couple cups frozen corn
- A couple cups frozen peas
Instructions
- Sprinkle your meat with a good dose of salt and pepper. A little heavier than if you were doing it on something you would eat straight as it's going to help season the whole pot.
Instant Pot
- Heat the Instant Pot on sauté and add your fat and brown the meat in batches, without crowding. Remove as needed to brown the rest.
- Add the onions and sauté until they have some colour.
- Add the thyme, rosemary, bay leaf, broth, wine, and garlic along with the meat and onions. Put the lid on, set to sealing and cook for 30 minutes on high pressure. Let it naturally release for at least 20 minutes before flipping the vent; doing a quick release can make your meat tough/dry.
- After the first time is up, check that your meat is tender. It does not need to be fall apart tender but if it still feels like shoe leather…it should maybe go a bit longer on its own…
- Then add in your celery, carrots, potatoes, and optional parsnips and beets.
- Cook on high pressure for another 15 minutes and another natural release.
- When the time is up, check that your vegetables are fork tender and easily mash if you press a chunk against the side of the pot with a fork.
- If you’d like to add any of the frozen vegetables, do so now. I do it at the end so they maintain their bite and don't become mush.
- We like our gravy thick in our stew, so this next step is optional, but really quite delicious. Omit or use cornstarch to keep it gluten-free.
- Put the flour and water in a canning jar with a lid, shake it up well, then stir it into the stew. Turn to saute and cook until desired thickness and serve.
Slow Cooker
- If you want to brown the meat, do so in batches on the stovetop and also let the onions get some colour. Then add everything to the slow cooker.
- Add the thyme, rosemary, bay leaf, broth/water, wine and garlic along with the meat and onions. Put the lid on and cook on high for 2-3 hours or low for 4-6 hours.
- After the first time is up, check that your meat is tender. It does not need to be fall apart tender but if it still feels like shoe leather…it should maybe go a bit longer on its own…
- Then add in your celery, carrots, potatoes, and optional parsnips and beets.
- Cook again for 2 hours on high or 3-4 on low.
- When the time is up, check that your vegetables are fork tender and easily mash if you press a chunk against the side of the pot with a fork.
- If you’d like to add any of the frozen vegetables, do so now. I do it at the end so they maintain their bite and don't become mush.
- We like our gravy thick in our stew, so this next step is optional, but really quite delicious. Omit or use cornstarch to keep it gluten-free.
- Shake flour and water in a jar and add to the slow cooker on high. This takes time, so I wouldn't do this if in a time crunch. Cornstarch will work quicker or just enjoy it as a thinner soup.
In the Oven
- Brown the meat in batches in a heavy-bottomed Dutch oven on the stove with some oil. Allow the onions to also get some colour.
- Add the thyme, rosemary, bay leaf, broth/water, wine and garlic along with the meat and onions. Bake at 300°F for 2-3 hours.
- After the first time is up, check that your meat is tender. It does not need to be fall apart tender but if it still feels like shoe leather…it should maybe go a bit longer on its own…
- Then add in your celery, carrots, potatoes, and optional parsnips and beets.
- Return to the oven for 60-90 minutes.
- When the time is up, check that your vegetables are fork tender and easily mash if you press a chunk against the side of the pot with a fork.
- If you’d like to add any of the frozen vegetables, do so now. I do it at the end so they maintain their bite and don't become mush.
- We like our gravy thick in our stew, so this next step is optional, but really quite delicious. Omit or use cornstarch to keep it gluten-free.
- Put the flour and water in a canning jar with a lid, shake it up well, then stir it into the stew. Cook over medium heat on the stove (careful with the hot handles!) until desired thickness and serve.
Notes
- Leftovers keep 3-4 days in the fridge, or freeze for quick meals another day!
Erin Verhelst
I love this recipe! We have a batch of gamey moose steaks that do well in stew. So yummy.
Amanda Desrochers
Highly recommend! I made it with some forgotten in the freezer moose.
Donna Robbins
Made this with deer so so yummy!
Anne Marie Hofer
Love learning more about sourdough from u. Also just a little jealous of ur 2 milk cows
Laurie
This is so tasty and easy to throw together. The family loves it!
Holly
Love this recipe!
Vivian Powell
Getting venison soon...so this will be in my Instapot soon!
clair
This is great for our Highland beef too. I love how various cooking tools are referenced in your recipe - IP, crockpot, and oven braising.... awesome.
Amber
Yes please!!! So delicious and filling. Very tasty.
Wendy
Made this yesterday for lunch today. It was so good. I didn't have any wine so I left it out and it wasn't missed. And I have lots leftover for supper for tomorrow's crazy day.
Kate
This is a fantastic recipe, easy and delicious. Everyone in the family loves it, not often that happens ?
Always make a double.
Brittany
I’ve only ever made this with beef. I’d love to have it with wild game.
mogrma
Made it ...with venison...delicious!
Brittany Wierenga
Made this last night with some venison stew meat, and it was unreal. Cooked it in the instant pot and the meat was fall apart tender, my husband couldnt believe how good it was. Followed the instructions and got a nice thick gravy with it. Husband and picky toddler approved. Using the leftovers to make pot pie tonight!
Casey Brown
Made this tonight with beef and it was delicious! I love that this recipe specifies all the different cooking vessels. So handy!
kateschat
I'm so glad you liked it! I have it going now!
Elizabeth Moore
A new favorite! I didn't have potatoes or parsnips, but added a little extra of the others and it turned out fantastic. I did it in the dutch oven and needed a little extra water for the veggies, but maybe my oven was on the hot end. It's going in the regular rotation for sure.
Jarrett
Added worcestershire sauce at the same time as the final salt and pepper. Very good