Slow Cooker Venison Cacciatore Recipes

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VENISON CACCIATORE



Venison Cacciatore image

Make and share this Venison Cacciatore recipe from Food.com.

Provided by tonio

Categories     Deer

Time 1h

Yield 4-5 serving(s)

Number Of Ingredients 8

2 onions, chopped
2 green peppers, sliced
1 red pepper, sliced
1 lb bacon
2 lbs venison, cubed about 1-inch
1 (16 ounce) can crushed tomatoes
1 (16 ounce) can peeled tomatoes
2 lbs penne pasta

Steps:

  • cook bacon remove from pan discard grease.
  • fry onions in olive oil until translucent remove from pan.
  • fry peppers until soft remove from pan.
  • fry venison until evenly brown.
  • once every thing is cooked add into deep frying pan using same oil you fried with.
  • add crushed tomatoes.
  • add peeled tomatoes that you crush by hand.
  • cook on high until boils then lower
  • cook for one half hour.

Nutrition Facts : Calories 1694.8, Fat 61.9, SaturatedFat 19.9, Cholesterol 267.6, Sodium 1296.9, Carbohydrate 203.1, Fiber 30.4, Sugar 12.2, Protein 84.7

INSTANT POT® CHICKEN CACCIATORE



Instant Pot® Chicken Cacciatore image

This wonderful, traditionally slow-cooked recipe has been translated into a quick and easy pressure cooker meal. Using the Instant Pot®, you get an intensely flavorful meal made in minutes that will have your family thinking you simmered this all day. Serve over spaghetti noodles, rice, cauliflower rice, or eat as a stew!

Provided by Diana71

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 13

4 (6 ounce) bone-in chicken thighs, with skin
2 tablespoons olive oil
3 stalks celery, chopped
½ onion, chopped
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 (14 ounce) can stewed tomatoes
2 teaspoons herbes de Provence
¾ cup water
3 cubes chicken bouillon, crumbled
2 tablespoons tomato paste
1 pinch red pepper flakes
1 pinch ground black pepper to taste

Steps:

  • Rinse chicken thighs and pat dry with paper towels. Heat oil in the pot of an electric pressure cooker (such as Instant Pot®) on "Saute" mode; add chicken. Cook until browned, about 6 minutes per side. Transfer chicken to a plate, reserving drippings in the pot.
  • Place celery, onion, and mushrooms in the pot; cook and stir until soft, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Place chicken back in the pot; add tomatoes and tomato paste. Sprinkle with herbes de Provence. Top with water and bouillon.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build. Cook for 11 minutes.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid carefully, turning it away from you. Test chicken for doneness; an instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season the chicken to taste with red pepper flakes and black pepper.

Nutrition Facts : Calories 392.4 calories, Carbohydrate 13.6 g, Cholesterol 96.1 mg, Fat 24.5 g, Fiber 2.7 g, Protein 29.9 g, SaturatedFat 5.8 g, Sodium 1072.6 mg, Sugar 7.3 g

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