Slow Cooker Venison Stew | Thick & Hearty Recipe
You have got to try this thick & hearty slow cooker venison stew recipe if you have deer meat in the freezer. Full recipe:
This thick, hearty and healthy slow cooker venison stew is made in the crockpot with tender hunks of deer meat, veggies, and a rich & flavorful broth.
This venison stew recipe ( is one of the most popular recipes on my website. But, some have commented that they love the flavor but wish it was a bit thicker. So, I decided to give you a super easy version of deer meat stew that you can make in the crockpot that's nice and thick. Just what you all asked for!
The reason I like making venison stew in the slow cooker is because the crockpot allows you to cook your deer meat low and slow (or braise gently in liquid) for hours at a time with little to no effort. And you're not messing up or crowing the oven/stovetop.
This is the BEST slow cooker venison stew because it combines a rich, flavorful broth (that really works WITH and is designed for your wild game), tender meat, perfectly cooked veggies. And, you're basically only working on it for about 15 minutes before you let the slow cooker do all of the work for you! How easy is that? (where are my Ina fans at?)
As I mentioned previously, if you're working with a tough cut of meat or one with a lot of connective tissue, it's best to cook it low and slow. AKA, cooking it at a low temperature for a long time to ensure that the meat falls apart. If it isn't falling apart, turn the heat down and cook it longer. I recommend cooking this stew recipe for 8-9 hours on low in the slow cooker. You can do 4-5 hours but your meat won't be as tender and the flavor won't be as developed. So, you've been warned!
Since this recipe takes 8 hours to make, you can always do all of the chopping the night before and sear your venison and add it to the slow cooker. When you wake up, add the liquid, set it, and forget it while you go about your day.
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3 Quick & Easy Instant Pot Recipes | Frozen to Dinner in 30 Min!
This video will teach you how to cook frozen chicken, frozen beef and frozen fish using the Instant Pot Duo. This video is sponsored by Instant Pot, although the content represents my own personal opinion and experience using the product. This is a great hands-off approach for cooking protein from frozen when you’re in a pinch at dinner time. I share the perfect cook times for each, along with some great dinner ideas you can try!
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108W GRANDMAS CHICKEN N RICE CASSEROLE
This pheasant recipe is great with chicken or any up-land game bird. The flavor is exceptional. Plus you can completely change the flavor for the whole family to enjoy from the same basic recipe.
⭐BEST OF⭐INSTANT POT RECIPES | 5 FAMILY FAVORITE INSTANT POT DINNERS
I'm so glad you are here to watch this compilation of some of our favorite Instant Pot dinners! I haven't been feeling my best this week, so I couldn't film new dinners so I thought I'd make another Best Of type video for your reference!
If you want to skip to a particular recipe click on any of these time stamps (chapters) below!
0:00 Hey y'all
1:14 Chicken Pot Pie Soup
9:12 Beef Stroganoff
15:23 Lasagna Soup
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28:56 Korean BBQ Tacos RECIPE TYPED BELOW
1 chuck roast
1 cup soy sauce or liquid aminos
2 tbsp brown sugar
2 tbsp toasted sesame seed oil
1 tbsp chili flakes (korean or regular- doesn’t matter)
1 tbsp of ginger paste
1 heaping tbsp minced garlic
1 pear, unpeeled and grated.
1 bag asian salad kit (taylor farms brand is the best)
1/2 cup mayonnaise
1 tbsp sriracha sauce
1 package fajita size tortillas
marinate the beef with the soy sauce, oil, sugar, chili flakes, ginger, garlic, and grated pear 4 hours to overnight. when done marinating, dump the entire contents into the instant pot. set for forty minutes on high pressure, with a quick or natural release (up to your convenience). when the meat is done cooking shred or dice into smaller pieces to be portioned into tacos. i usually do this in the marinade while they’re still in the instant pot, so the meat can be quickly grabbed with tongs and doesn’t dry out.
while the beef is cooking, dump the asian salad mix into a large bowl, only using 1/2 of the included dressing. add your mayo and sriracha and stir until you have a creamy spicy slaw. toast your tortillas in a pan or microwave them to get them warm. pile beef and slaw into tortillas and eat! it’s really that easy and so so so delicious and flavorful.
this recipe is also delicious with cilantro lime rice, eaten as a burrito bowl with a side of fresh kimchi.
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3 EASY and AFFORDABLE Instant Pot Dinner Ideas - Instant Pot Recipes
We are all about easy meals, but making them affordable is even better! These 3 recipes are a breeze to throw together, and taste delicious!
We have 1 Instant Pot Keto recipe, one loaded with carbs, and the other a healthy dinner idea!
I would love to hear what kind of recipes or dinner ideas you want to see! Hope you have a good Monday and stay warm!
Find the recipes below:
Instant Pot BBQ Wings:
Ingredients:
3 pounds chicken drums or wings
1/2 tablespoon seasoned salt
1 cup water
Favorite Buffalo Sauce
Directions:
Toss chicken wings with seasoned salt.
Pour 1 cup water into inner pot of pressure cooker. Place rack or steamer basket inside instant pot.
Place seasoned wings on rack or in steamer basket.
Close the lid and make sure the knob is turned to SEALING.
For Fresh Wings: Cook on high pressure for 10 minutes.
For Frozen Wings: Cook on high pressure for 15 minutes.
Once the cook time is done, turn the knob to VENTING to let the pressure out.
Remove chicken wings from instant pot and place in large bowl.
Pour half the buffalo sauce over the chicken wings and gently toss.
Place the chicken wings on a baking sheet lined with foil and topped with a cooking rack.
Broil chicken wings under high heat for 2-3 minutes per side to crisp up the chicken skin.
Brush the chicken wings with remaining buffalo sauce and serve with ranch dressing.
Bacon Mac and Cheese:
1/2 cup bacon bits
1 pound uncooked macaroni pasta
4 cups water
2 tablespoons unsalted butter
2 teaspoons salt
1 (5-ounce) can evaporated milk
2 cups shredded cheddar cheese
black pepper to taste
Directions:
Add the pasta, water, butter, and salt into the Instant Pot.
Close the lid and turn the knob to SEALING. Cook on high pressure for 4 minutes cook time
When time is done, turn the knob to VENTING.
Remove lid and stir in the evaporated milk, cheeses and black pepper.
Using the sauté setting, cook for about 4 minutes or until the cheese had melted, stirring frequently.
Stir in bacon and serve warm
Garnish with additional bacon if desired
Chicken Teriyaki Bowls:
1 pound boneless skinless chicken breasts, cooked
salt and freshly ground black pepper , to taste
2 cups uncooked Jasmine rice
2 1/2 cups low-sodium chicken broth (or water)
1 cup carrots
1 head fresh broccoli , chopped into florets
2 cups teriyaki sauce
Directions:
Add rice and 2 1/2 cups of water (or chicken broth) to the bottom of the instant pot. Spread into a single layer, making sure the rice is covered with water.
Add the cooked chicken and carrots to instant pot, nestling it on top of the rice.
Secure the lid, and set the valve to SEALING.
Cook on manual or pressure cook, high pressure, for 7 minutes.
Once the Instant Pot timer beeps, quick release the pressure by turning it to VENTING.
While the mixture cooks in your Instant Pot, cook your broccoli.
Fluff rice with a fork and add broccoli into the pot with the rice.
Spoon servings into bowls and top with desired amount of teriyaki sauce.
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