Venison Stew with Artichokes and Sundried Tomatoes Pressure Cooker Recipe

Venison Stew With Artichokes And Sundried Tomatoes Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7- quart – Time: 18 minutes at HIGH pressure

• 4 tablespoons olive oil
• 2 pounds boneless venison stew meat, cut into 1½-inch cubes
• 1 large white onion, chopped into ½-inch pieces
• 1 leek (white and light green parts), trimmed, cut in half lengthwise, rinsed well, and chopped
• 1 medium carrot, chopped
• 2 cups dry red wine
• 1 cup reduced-sodium beef broth
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• bouquet garni of 1 rib celery, cut to make 2 pieces, 1 bay leaf, 1 sprig fresh thyme, 2 sprigs fresh parsley, tied together with kitchen twine.
• ½ cup chopped drained oil-packed sundried tomatoes
• 2 (14-ounce) packages frozen artichoke hearts, thawed
• 1 tablespoon cornstarch mixed with 2 tablespoons water, for thickening
• ¼ cup (½ stick) cold unsalted butter, cut into pieces
• grated zest of 1 lemon.
• 1 clove garlic, minced
• 2 tablespoons finely chopped fresh flatleaf parsley

Method

1. In a 5- to 7-quart pressure cooker, heat 1 tablespoon of the oil over medium-high heat until very hot
2. Brown the venison batches in a single layer, 1 to 2 minutes per side, adding more of the oil as needed
3. Transfer the meat to a plate as it browns
4. Add the remaining oil to the pot
5. Add the onion, leek, and carrot, reduce the heat to medium, and cook, stirring a few times, until the onion begins to soften, 1 to 2 minutes
6. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pot
7. Add the meat and any accumulated juices to the pot, along with the broth, salt, pepper, bouquet garni, and sundried tomatoes
8. Add the artichokes
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 18 minutes
13. Remove the pot from the heat
14. Open the cooker with the Quick Release method
15. Be careful of the steam as you remove the lid
16. Drain off the cooking liquid into a saucepan and add the cornstarch mixture
17. Place the pan over medium heat and stir with a whisk until thickened
18. Whisk in the butter pieces, then the lemon zest, garlic, and parsley
19. Taste for salt and pepper
20. Pour back into the pot with the meat
21. Serve the stew in shallow bowls

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