Venison Lentil Stew
This venison lentil stew is made with ground deer meat, red lentils, tomatoes and spinach. Make it in the Instant Pot, slow cooker or stovetop!
Servings: 6 people
Calories: 297kcal
Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 pound ground venison If frozen, thaw before using. Optionally, swap ground turkey
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoons sea salt
- 15 ounce can diced tomatoes
- 1 cup red lentils
- 3 ½ cups water
- 8 ounces fresh spinach Or use 14-ounces canned spinach, drained
Instructions
Instant Pot Version:
- Add oil to the Instant Pot. Press the sauté button. Press the adjustable temperature setting until it reads normal.Add the onions, venison and spices. Cook until the onions soften and the meat begins to brown.
- Add tomatoes to the pot and cook 2-3 minutes until the tomatoes begin to simmer.
- Add lentils and water to the Instant Pot. As you pour the water, scrape the bottom of the pot to loosen any bits of food that stuck to the pot.
- Add the spinach and stir occasionally until the spinach wilts into the stew. You may need to work in batches to fit all of the spinach.
- Press the cancel button. Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 20 minutes.The Instant Pot will take about 5-10 minutes to come to pressure, depending on how hot the liquid is, and then will start counting down the cook time. (If the broth was hot when you added it, the Instant Pot will seal quickly.)The Instant Pot will beep to let you know the cook time has finished.Carefully quick-release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.
- When you open the lid, the spinach will be settled at the top. Stir the stew to incorporate the spinach.Serve hot.
Stovetop Version:
- Heat olive oil in a large pot over medium-high heat.Add the onions, venison and spices. Cook until the onions soften and the meat begins to brown.Add tomatoes to the pot and cook 2-3 minutes until the tomatoes begin to simmer.
- Add lentils and water to the pot. Add the spinach and stir occasionally until the spinach wilts into the stew. You may need to work in batches to fit all of the spinach.Simmer covered on low heat for about 30 minutes. The long simmer will help improve the texture of the meat.Serve hot.
Notes
Yields approximately eight 8oz bowls of soup.
Standard Slow Cooker: Follow the stovetop directions until you add the tomatoes. After adding the tomatoes, transfer the ingredients to a slow cooker basin. Add remaining ingredients to the slow cooker, and cook on high for 4 hours or low for 6 to 8 hours.
Instant Pot Slow Cooker: Follow the Instant Pot directions until you add the spinach. Press cancel. Press the slow cooker button and cook on high for 4 hours or low for 6 to 8 hours.
Thicker Stew with Pumpkin: If you prefer a thicker stew, try adding about 14-ounces of pumpkin purée when you add the tomatoes.
Nutrition
Calories: 297kcal | Carbohydrates: 25g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 596mg | Potassium: 926mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3837IU | Vitamin C: 20mg | Calcium: 96mg | Iron: 6mg