Pressure Cooker Venison Stew

By gbvampy1

Ingredients

• 1-1/2 lb Venison or Elk, cubed
• 1 tablespoon olive or canola oil
• 2 ribs celery sliced
• 1 medium onion, diced
• 1 cup of pearl onions
• 1-2 medium carrots, sliced
• 1 clove garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1 cup dry red wine (pinot noir or cabernet sauvignon)
• 1 cup beef broth
• 3 or 4 Potatoes, large 1″ dice
• 1/2 t fresh chopped rosemary or a dash crumbled dry
• 2 tablespoons flour
• 2 tablespoon butter

Preparation

Step 1

Trim stew beef and cut into bite sized pieces (do not coat in flour).
In the pre-heated pressure cooker, without the lid at high heat, add the oil, and brown the meat until golden on all sides. Remove, and set aside.
Add the onions, carrots, celery, garlic, onion powder and seasoned salt and sautee’ until the onions begin to soften (about 3-5 minutes).
Now, deglaze the aromatics with the wine and let it almost completely evaporate (don’t worry, you are concentrating the flavor and removing the liquid).
Add the meat, and beef broth. Stir everything together and add the potatoes on top (do not stir anymore) and sprinkle or rosemary.
Pressure Cook on HIGH 15-20 minutes, use a natural pressure release (if the pressure has not come down by itself in 10 minutes, you can release the remaining pressure using the quick pressure release).
In the meantime, in a small pan, melt the butter and stir in the flour. You will get a thick paste, continue cooking it until it turns from white to a light tan. Set aside and wait for pressure cooking to finish.
When the cooking time has completed, open the pressure cooker, add the butter mixture stir and simmer everything together for 5 minutes before serving.