This is sure hit comfort food. Great for get togethers.

3 pounds Venison shoulder cut into hearty chunks
All purpose flour
Vegetable oil
2 packs of Lipton Onion Soup Mix
4 medium carrots chopped
2 cans of whole small white potatoes drained
1 cup of beef broth
4 rough chopped stalks of celery
salt and pepper
2 tbsp Worstershire Sauce
2 Tbsp Soy Sauce

Prepare a brine by mixing a cup of salt and a cup of brown sugar. Add water to make a gallon. Place venison chunks in brine and refrigerate for two hours. Drain and pat meat dry. Salt and pepper meat and coat in flour. In a 6 qt Insta-Pot/pressure cooker brown meat on all sides. Add the rest of the ingredients. Set pot on high pressure and pressure cook for 1 hour. Let it depressurize naturally. Serve over a bed of buttered egg noodles.

Sounds good but since you are boiling it I would just add fresh potatoes rather than the canned ones.

Good point. The canned potatoes are real waxy and hold up well. Red Skin new potatoes would be great as a fresh alternative. If you use Russets, Gold or White potatoes, I recommend depressurizing at 45 minutes, add potatoes and cook another 15 min. Otherwise they will turn to mush.

quote:

Originally posted by Aspen Hill Adventures:
Sounds good but since you are boiling it I would just add fresh potatoes rather than the canned ones.

Good point on the pressure cooker. I really like celantro, onions, turnips and either poblano or serrano peppers in venison stew (you could use bell if you don't want any heat). But I've never used a pressure cooker. Watch the turnips if you decide to add them. Add them late or they'll get musshy.

I agree on the peppers. My family will not tolerate heat, so I have to season my bowl with a Habanero/Mango sauce distributed by Pepper Palace in Tennessee. Habanero and Venison are made for each other.

quote:

Originally posted by lavaca:
Good point on the pressure cooker. I really like celantro, onions, turnips and either poblano or serrano peppers in venison stew (you could use bell if you don't want any heat). But I've never used a pressure cooker. Watch the turnips if you decide to add them. Add them late or they'll get musshy.