Venison Stew

By LeeBoruchow

Ingredients

• 2 lb. Venison stew chunks, cut into bite-size pieces
• 2 bay leaf
• 2 tbsp pickling spice (wrapped in cheesecloth and tied off)
• 1 onion, coarsly chopped
• 1/4 tsp garlic powder
• 1/2 tsp ground black pepper
• 4 carrots, cut into 1/2" pieces
• 4 celery stalks, cut into 1/2" pieces
• 4 red skinned potatoes, cut into 1/2" pieces
• 4 cups beef or veal stock
• 2 tsp red wine vinegar
• 1 16 oz can whole peeled tomatoes, crushed by hand
• Salt, to taste

Details

Servings 6

Preparation

Step 1

Season venison with salt and pepper and brown well in a heavy pan. Transfer the meat to a bowl. Add the vegetables to a large pressure cooker with a glug or two of oil and season with salt. Cook over medium heat until they begin to soften.

Wrap the pickling spice in cheesecloth and tie with a string. Add the spice bag and the remaining ingredients to the pressure cooker and tighten the lid. Cook on high pressure for 10 minutes and allow the pressure to release slowly. Check for seasoning and remove cheesecloth wrapped spices before serving.