Description
Deliciously tender venison in an amazing French onion gravy. Since we’re using the CanCooker the steam is going to do all the hard work and make a meal that tastes like it’s cooked all day in about an hour
Ingredients
- 4 tablespoon Butter, Divided
- 1.5 Venison Stew Chunks (Cut into 1.5 inch Pieces)
- Salt and Pepper, To Taste
- 1 tablespoon Minced Garlic
- 2 large Yellow Onions, Sliced
- 1 cup Reduced Sodium Beef Broth
- 1 tablespoon Better Than Bullion Beef paste
- 1 tablespoon Apple Cider Vinegar
- 1 bay Leaf
- 1.5– 2 cups Gruyère Cheese or Italian Blend Cheese
Instructions
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Cut venison into 1.5 inch chunks then pat dry using paper towels. Season all over with salt and pepper to taste. Set aside.
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Heat any CanCooker over medium low heat. Add in two tablespoons of butter and allow to melt.
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Add in venison and brown on both sides. Work in batches if needed to avoid overcrowding. Remove from the CanCooker.
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Add remaining two tablespoons of butter and sliced onions. Cook until the onions are translucent.
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Mix in garlic and cook until fragrant.
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Add beef broth, bullion, apple cider vinegar, and the bay leaf and mix well. Once mixed, add back in venison chunks and latch the lid. Steam on medium low heat for 30-35 minutes.
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Remove bay leaf then add in cheese to the top and continue steaming with the lid latched for 10 minutes.
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Serve over mashed potatoes or by itself.