Venison stew with mushrooms and barley
A delicious and easy way to use your wild game. Change out venison for your favorite wild protein!
By Hannah Leonard, Program Director - Sporting Lead-Free
Try out this delicious recipe that will leave you with plenty to enjoy!
Serves 6
Prep: 15 Minutes
Pressure: 25 minutes
Pressure Level: High
Release: Natural
INGREDIENTS
2 tablespoons olive oil
2 pounds stew venison (or beef), cut into 1 inch cubes
Kosher salt
Black pepper
¼ cup all-purpose flour
1 onion, diced
8 ounces (1 cup) mushrooms
½ cup dry red wine
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 small fresh rosemary sprig
3 fresh thyme sprigs
1 bay leaf
3 cups beef broth
1 cup water
1 cup pearl barley
INSTRUCTIONS:
Preheat the Instant Pot by selecting Saute on high heat. Add the oil to the pot
In a medium bowl, season the venison with salt and pepper then coat with flour. Shake off the excess.
Once hot, add half of the venison and let it sit in the pot to brown for about 3 minutes. Turn and brown the other side. Remove and repeat with the rest of the venison. Set aside.
Add the onion to the pot, stir, and cook for 4 minutes until lightly browned. Add the mushrooms and stir. Add the wine and deglaze the pot by scraping the bottom to remove all of the brown bits.
Add the carrots, celery, garlic, rosemary, thyme, bay leaf, broth, water, barley, and venison. Season with salt and pepper. Stir and secure the lid.
Select Manual and cook on high pressure for 25 minutes
Once cooking is complete, use a natural release. Serve in bowls with fresh bread!