Venison Italiano Recipe

Venison Italiano

Here’s a perfect use for the Venison roast you find at the bottom of your freezer. Serve as a main meal, or in Italian rolls as sandwiches. This Venison Italiano recipe can be cooked ahead and frozen.

Venison Italiano


  • 10 lbs. venison stew meat, trimmed and cut into 3/4-inch cubes
  • 3/4 cup cooking oil
  • 9 cloves garlic
  • 14 fresh parsley sprigs, chopped
  • 1/4 cup bay leaves, chopped
  • 5 hot cherry peppers, chopped
  • 1 T. sugar
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 large can crushed tomatoes
  • 1 (8-oz.) can tomato paste
  • 1/2 cup hot cherry pepper juice, optional
  • Potatoes, sweet peppers and other vegetables can be added if desired


  1. Spray bottom of pressure cooker with nonstick spray.
  2. Add venison and cook over medium heat, stirring occasionally, until browned on all sides.
  3. Drain and discard liquid from pressure cooker.
  4. Add remaining ingredients except crushed tomatoes, tomato paste and hot pepper juice.
  5. Saute for approximately 15 minutes.
  6. Add remaining ingredients, then put lid on and bring to pressure.
  7. Cook for about 45 minutes.
  8. Make sure pressure cooker drops to safe level before removing lid.

Interested in bagging your own venison?

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