If you live in southern Virginia, or the south in general, then chances are you (or somebody you know) probably hunts. Our dietitian Samantha eats a lot of deer meat and this is a recipe she created because she loves Brunswick stew and always has deer meat on-hand in her freezer!

If you don’t eat deer meat, then you can use beef instead for this recipe!

Check out the recipe below:

Venison Brunswick Stew

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Prep Time 20 minutes
Cook Time 30 minutes
Servings: 8
Course: dinner, Soup
Cuisine: American
Calories: 352
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Venison (if you don't eat deer meat, you can use beef)
  • 6 Red Potatoes, diced
  • 2 cups Carrots, shredded
  • 2 cups Corn, frozen
  • 64 oz Broth
  • 1 can Baby Lima Beans
  • 1 can Sweet Peas
  • 1 can Crushed Tomatoes
  • 1/4 cup Ketchup
  • 1/4 cup Worcestershire Sauce
  • 3 tbsp Hot Sauce
  • Spices: garlic powder, onion powder, paprika, pepper, parsley, cayenne pepper

Equipment

  • Instant Pot

Method
 

  1. Saute venison in Instantpot for 7-8 min.
  2. Add all other ingredients to Instantpot.
  3. Pressure cook on high for 20 minutes, then release pressure.
  4. Enjoy!

Notes

Below is the estimated nutritional value of each serving for this recipe:
  • Calories: 352 kcal
  • Carbohydrates: 42 g
  • Fats: 4 g
  • Protein: 31 g
  • Fiber: 7 g

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