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moose venison wild game stroganoff stew bowl
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5 from 6 votes

Instant Pot Wild Game Stroganoff with Mushrooms

There is something about a cozy bowl of venison stroganoff, with its savoury broth ladeled overtop of mashed potatoes or noodles, that just hits the spot. When one eats the whole beast, you're left with many packages of stew meat (depending on how many you decide to grind) and we love this recipe as a way to enjoy the fork tender braised meat, beyond your basic meat/potatoes/carrot stew.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: dinner
Cuisine: American
Servings: 10 people
Calories: 288kcal

Ingredients

  • 3 lbs stew meat venison, moose, elk, bison, beef or pork
  • Olive oil or butter
  • Salt and pepper to taste
  • 3-4 cups diced onion
  • 4-6 cloves garlic roughly chopped
  • 1/2 cup dried mushrooms, crumbled OR
  • 3 cups diced fresh mushrooms
  • 1 cup broth
  • 1 cup white wine
  • 1/2 cup tomato paste
  • 2 tbsp worcestershire sauce
  • 2 tbsp yellow mustard
  • 1 tsp salt
  • Pepper to taste
  • 2/3 cup sour cream

Instructions

Instant Pot:

  • Turn onto onto saute, and melt some butter or olive oil just to cover the bottom of the pot.
  • If the meat is really wet, pat dry with a paper towel. Season with salt and pepper.
  • Brown the meat in batches, putting meat in a bowl or plate to wait while you brown next batches.
  • When all the meat is browned, saute the onions until theyre a little browned.
  • Add in garlic, give a stir and then add in your broth and wine, stir, scraping the bottom, to get all those good browned bits!
  • Add back in your meat, as well as mushrooms, tomato paste, worchestshire, mustard, salt and pepper.
  • Put the lid on, set the valve to sealing, Cook on high pressure for 30 minutes.
  • When cooking time is done, let it sit for 20-30 minutes for pressure to naturally release.
  • Release pressure with the valve. Take lid off.
  • If you're going to eat it all right now, add in all the sour cream. If you plan to freeze some, take out half for freezing, add half the sour cream to the instant pot and stir it around.
  • Taste for salt and pepper, serve on top of mashed potatoes or buttered egg noodles.
  • Keeps 3-4 days in fridge, or freeze without sour cream and when ready to eat, thaw, simmer and add in sour cream before serving.

Slow Cooker:

  • Put a heavy bottomed pot or pan over medium heat.
  • If the meat is really wet, pat dry with a paper towel. Season with salt and pepper.
  • Add oil or butter to your pan and Brown the meat in batches, putting browned meat into your slow cooker to wait for you.
  • When all the meat is browned, saute the onions until theyre a little browned.
  • Add in garlic, give a stir and then add in your broth and wine, stir, scraping the bottom, to get all those good browned bits! Dump it into your slow cooker.
  • Add in your mushrooms, tomato paste, worchestshire, mustard, salt and pepper. Put the lid on.
  • Turn on low for 8 hours, or high for 4 hours.
  • If you're going to eat it all right now, add in all the sour cream. If you plan to freeze some, take out half for freezing, add half the sour cream to the instant pot and stir it around.
  • Taste for salt and pepper, serve on top of mashed potatoes or buttered egg noodles.
  • Keeps 3-4 days in fridge, or freeze without sour cream and when ready to eat, thaw, simmer and add in sour cream before serving.

Dutch Oven/Covered pot in the Oven direction

  • Preheat your oven to 350F
  • Put your stove to oven safe dutch oven or heavy bottom pot on medium heat.
  • If the meat is really wet, pat dry with a paper towel. Season with salt and pepper.
  • Add oil or butter to your pan and Brown the meat in batches, putting browned meat onto a plate or bowl to wait for you.
  • When all the meat is browned, saute the onions until they're a little browned.
  • Add in garlic, give a stir and then add in your broth and wine, stir, scraping the bottom, to get all those good browned bits!
  • Add back in your meat, as well as mushrooms, tomato paste, worchestshire, mustard, salt and pepper.
  • Put the lid on and tuck into the oven for 1 hour.
  • After an hour, take it out, stir it around, and gauge if it needs more. Depending on your meat, it may need another 30 minutes. You want it to easily pull apart with a fork. Depending on your pot, it may trap or let out a lot of moisture, so add a bit of water in if you think it doesnt look very saucy.
  • If you're going to eat it all right now, add in all the sour cream. If you plan to freeze some, take out half for freezing, add half the sour cream to the instant pot and stir it around.
  • Taste for salt and pepper, serve on top of mashed potatoes or buttered egg noodles.
  • Keeps 3-4 days in fridge, or freeze without sour cream and when ready to eat, thaw, simmer and add in sour cream before serving.

Nutrition

Calories: 288kcal | Carbohydrates: 12g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 591mg | Potassium: 855mg | Fiber: 2g | Sugar: 5g | Vitamin A: 345IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 4mg