So, get you some herbs de Provence, friends. It’s lovely and Wal Mart actually has a great organic variety for under $3. I added a French spice blend called herbs de Provence. I kept the rest of the ingredients simple because I didn’t want anything fancy. That’s the base of any good French soup or stew. I quickly diced up a mirepoix, or onions celery and carrots. But when I’m in a pinch and don’t have 2 hours to wait for the meat to get tender, this is the trick. Sometimes, I like to make venison stew on the stovetop. I happened to have some beef broth laying around, and there was venison defrosted in the fridge. J was away for the weekend and I wanted to test something in the Instant Pot for the blog. I honestly don’t know how to fully describe how impressed I was with this instant pot venison stew the first time I made it. Rich and tender Easy Instant Pot Venison Stew comes together quickly for the perfect rustic, comforting dinner to use up your harvest in the freezer.
