Venison/Deer Stew - Kraft Recipes Top
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Venison/Deer Stew

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  • Soak meat in water, changing water every 20 minutes until meat is thawed. Trim away all fat and connective tissue from the meat.
  • Spray the bottom of a pressure cooker with non-stick spray and preheat (careful not to allow the spray to smoke.) Sprinkle the meat with salt and pepper. Sear the meat until browned on all sides. Cover the meat with water to the minimum liquid line in your cooker. Cook under pressure for 45 minutes.
  • Then, drain away the water, leaving only two or three tablespoons in the pot with the meat. Add canned tomatoes, tomato sauce, black-eyed peas, lima beans, corn, kidney beans, and potatoes. Bring this to a slow boil, and simmer until the potatoes are tender. While this is simmering, dice onion and garlic and cook in a small saucepan sprayed with non-stick spray. Cook just until onions are translucent. Add onion and garlic mixture to the stew. Stew is done when potatoes are tender. If stew looks weak, you can add enough tomato paste to thicken it up. Add salt, pepper, and cumin to taste.

Special Equipment Needed


I serve this with warm crusty bread. I've never actually timed this recipe because I usually make it on the weekends. It can also be combined into the crock-pot and simmered all day.

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