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Instant Pot Venison Stew

Finished ProductFinished Product

So, my wife got an Instant Pot pressure cooker for Christmas.
Me, being more of a cast-iron or Magnalite man, was a little skeptical about this new contraption being as impressive as folks say it is. But I’m all for experimenting in the kichen. So, when my brother-in-law brought over some venison backstrap, it seemed like a good time to try it out and see what’s up. The truth is, it was outstanding. Even my kids, who aren’t crazy about the idea of eating deer, agree.


If you don’t have a pressure cooker, you could just substitute venison for beef in my beef stew recipe. It would probably be just as tasty. But what impressed me about this Instant Pot approach is that the total cook time was only about an hour and a half (from prep to serving). But that’s not all. Since there’s no stirring involved, the potatoes kept their form and were fork tender even though I cut them in pretty big chunks. Overall, I was very impressed, and I bet you will be too.



3 tablespoons olive oil
2 pounds venison meat, cut into 1-inch chunks
Cajun Seasoning
1/4 cup flour
1 large onion, chopped
2 stalks celery, chopped
1 cup carrots, chopped
3 cloves garlic, minced
1 cup chopped tomatoes, peeled and seeded
2 large baking potatoes, peeled and cut in large pieces
1 teaspoon Herbes de Provence seasoning (optional)
1.5 teaspoons salt
1 teaspoon black pepper
1 bay leaf
3 cups beef stock
Salt and black pepper
Crusty bread




Season the meat generously with your Cajun Seasoning of choice (i.e. Tony Chachere’s, C’Mon Man, Slap Ya Momma, etc.)


In a bowl, toss the seasoned venison in the flour.


Add the olive oil to the base of the Instant Pot and turn it to Sauté for ten minutes. When the oil is hot, add the venison and sauté for 4-5 minutes to get it good and brown. (You might have to it in two batches). Remove the meat to a bowl. Add the onion, celery, and carrots to the pot and continue sautéing, with the lid off, until the cycle ends.


Return the venison to the pot, add all the remaining ingredients, stir well, and secure the lid.

Select “Manual” or “Pressure Cook” and adjust the time to 35 minutes. Then just kick back and let the Instant Pot do its thing.


When the cycle finishes, allow it to naturally release for 10 minutes and then vent fully by manual release.


Remove the lid. Ladle the mouth-watering, falling-apart-tender stew into a shallow bowl (over a little rice if you wish) and serve with some crusty french bread.




Bon appétit!

Scott Long




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