We had an AMAZING time up north with the family for the fourth weekend! There is something so relaxing about being at a cabin with nothing in particular to do. I was asked several times, “aren’t you going to take a picture of that before you eat it?” Unfortunately for all of you I decided to just enjoy all of my indulgences and delicious meals instead of documenting them. Lots of watermelon, chicken salad, BBQ chicken, salmon, and ice cream cake was had and definitely enjoyed by all.
Back to the real world, last night Jeff and I were brainstorming meal ideas for the week and he took a venison tenderloin out of the freezer. His plan was to make a stew this week. Simmering in the crockpot all day, it would be nice and tender ready for us when we get home from work. I get a text from him today saying that he is going to be super busy all week with work, bids, and getting our barn ready for concrete to be poured in this weekend. I took the venison tenderloin into my own hands, and threw together a venison stew in the pressure-cooker. In less than an hour start to finish, we have a big pot of stew that is so tender you would never guess it hasn’t been simmering and heating up our house all day.
The hands-on time for this dish is minimal and using the browning feature on the pressure cooker means only ONE pot to clean up afterwards (possibly my favorite part of using the pressure cooker!). I love my Cuisinart Pressure cooker (click here to check it out using my amazon affiliate link), but any pressure cooker will do the trick!
While the meat, stock, wine and seasonings are building up pressure and cooking away, prepare the veggies. I opted for baby carrots out of laziness, but you can chop up regular carrots if you prefer them to be smaller or uniform with the rest of the veggies.
On a side note: Who else loves to drink wine while cooking? Jeff and I had a day trip north a couple of months ago and stopped in Gaylord, MI on the way back to grab a bite to eat. We almost passed The Rusty Pelican Wine Shop, and I am so glad we did not. There was free wine tasting, and the owner was super friendly. Most of her wines are from local Michigan Wineries, with a select few from Florida. We bought a bottle of sparkling Island Raspberry wine from Florida Orange Groves Winery and this Rockport Red dry red wine from Thunderbay Winery in Alpena, MI.
This just might be the best wine I have had. I am by no means I wine connoisseur, but this has SO much flavor and depth to it. If you enjoy dry reds and ever get a chance to try it, I would highly recommend it!
Back to the venison stew. Once the timer goes off for the meat, CAREFULLY release the pressure, ideally with a long wooden spoon or tongs. Add in the veggies, give it a stir, close the lid and let the cooker do the work for the next 15 minutes or so.
You can spend this time doing something productive. Or you can finish your delicious glass of wine, catch a couple of rounds of Wheel of Fortune, and act like your house isn’t a disaster zone.
I was really bummed I forgot to grab some fresh baked bread at the grocery store today. This would be excellent with a slice of crusty french bread to soak up all the delicious juices. Instead, I opted for some quick drop biscuits using this recipe from Serious Eats.
Fifty minutes start to finish. No one will know you were slaving away in a hot kitchen all day. This really is the only way to enjoy a roast in the middle of summer!
With a freezer full of venison every year, I am always looking for new ways to enjoy it! Does your family eat game meat? If you do, what is your favorite way to cook it?