📝 About This Recipe
This soul-warming stew transforms lean, rugged venison into melt-in-your-mouth morsels using the magic of pressure cooking. Earthy root vegetables soak up a rich, velvety gravy infused with rosemary, juniper, and a deep splash of Cabernet. It is the ultimate comfort dish for chilly evenings, celebrating the wild, robust flavors of the forest in a fraction of the traditional simmering time.
🥗 Ingredients
The Meat & Aromatics
- 2 pounds Venison shoulder or stew meat (cut into 1.5-inch cubes, patted dry)
- 1/4 cup All-purpose flour (for dredging)
- 3 tablespoons Extra virgin olive oil (divided)
- 1 Yellow onion (large, diced)
- 4 pieces Garlic cloves (minced)
- 3 slices Bacon (thick-cut, chopped into lardons)
The Braising Liquid
- 1 cup Dry red wine (such as Cabernet Sauvignon or Syrah)
- 2 cups Beef bone broth (low sodium)
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 4-5 pieces Dried juniper berries (crushed slightly to release oils)
- 1 sprig Fresh rosemary (left whole)
- 3 sprigs Fresh thyme
The Root Vegetables
- 3 large Carrots (peeled and cut into 1-inch chunks)
- 2 medium Parsnips (peeled and cut into 1-inch chunks)
- 1 pound Yukon Gold potatoes (scrubbed and cubed)
- Kosher salt and black pepper (to taste)
👨🍳 Instructions
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1
Season the cubed venison generously with salt and pepper. Toss the meat in a bowl with the flour until lightly coated, shaking off any excess.
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2
Set your Instant Pot to 'Sauté' mode on high. Add the chopped bacon and cook until the fat has rendered and the bacon is crispy. Remove bacon with a slotted spoon and set aside.
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3
In the remaining bacon fat (add 1 tbsp olive oil if needed), sear the venison in batches. Do not crowd the pot; brown the meat for 3-4 minutes per side until a deep crust forms. Remove meat and set aside.
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4
Add the onion to the pot and sauté for 3 minutes until softened. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until fragrant and the paste turns a deep brick red.
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5
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up every bit of the 'fond' (browned bits) from the bottom—this is where the flavor lives!
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6
Return the venison and bacon to the pot. Add the beef broth, Worcestershire sauce, crushed juniper berries, rosemary, and thyme.
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7
Layer the carrots, parsnips, and potatoes on top of the meat. Do not stir them in completely; keeping them near the top prevents them from becoming mushy.
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8
Secure the lid and set the valve to 'Sealing.' Select 'Manual' or 'Pressure Cook' on high pressure for 35 minutes.
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9
Once the timer beeps, allow the pressure to release naturally for 15 minutes before performing a quick release for any remaining steam.
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10
Open the lid and discard the herb sprigs. If you prefer a thicker gravy, whisk 1 tbsp of cornstarch with 1 tbsp of water and stir it into the bubbling stew on 'Sauté' mode for 2 minutes.
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11
Taste and adjust seasoning with more salt or pepper if needed. Serve hot in deep bowls.
💡 Chef's Tips
Always pat the venison dry before searing; moisture is the enemy of a good crust. If you don't have juniper berries, a teaspoon of gin can provide a similar herbal note to the sauce. For a leaner stew, you can swap the bacon for 2 tablespoons of butter, though you'll lose that subtle smoky depth. Cut your vegetables into large, uniform chunks so they hold their shape during the high-pressure cycle. Venison is very lean; the 15-minute natural release is crucial to ensure the muscle fibers relax and stay tender.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough bread to mop up the rich gravy. Pair with a bold red wine like a Malbec or a peppery Zinfandel. A side of braised red cabbage provides a lovely acidic contrast to the rich meat. Top with a gremolata of fresh parsley, lemon zest, and garlic for a bright finish. Enjoy alongside a simple kale salad with a sharp vinaigrette.