Electric Pressure Cooker Venison Ragout Food
PRESSURE COOKER VENISON STEW
Steps:
- Trim stew beef and cut into bite sized pieces (do not coat in flour).
- In the pre-heated pressure cooker, without the lid at high heat, add the oil, and brown the meat until golden on all sides. Remove, and set aside.
- Add the onions, carrots, celery, garlic, onion powder and seasoned salt and sautee' until the onions begin to soften (about 3-5 minutes).
- Now, deglaze the aromatics with the wine and let it almost completely evaporate (don't worry, you are concentrating the flavor and removing the liquid).
- Add the meat, and beef broth. Stir everything together and add the potatoes on top (do not stir anymore) and sprinkle on rosemary.
- Pressure Cook on HIGH 15-20 minutes, use a natural pressure release (if the pressure has not come down by itself in 10 minutes, you can release the remaining pressure using the quick pressure release).
- In the meantime, in a small pan, melt the butter and stir in the flour. You will get a thick paste, continue cooking it until it turns from white to a light tan. Set aside and wait for pressure cooking to finish.
- When the cooking time has completed, open the pressure cooker, add the butter mixture stir and simmer everything together for 5 minutes before serving.
Nutrition Facts : Calories 570 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 122 milligrams cholesterol, Fat 13 grams fat, Fiber 6 grams fiber, Protein 48 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 565 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
ELECTRIC PRESSURE COOKER VENISON RAGOUT
A simple and delicious recipe for venison, especially on a cold winter's evening. Make in an electric pressure cooker, such as Instant Pot®. Top with a sprinkle of Parmesan cheese.
Provided by Josef Plavjak
Categories Stew
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in the pot of a multi-functional pressure cooker (such as Instant Pot®) on the Saute setting. Saute onion, carrots, and garlic until onion is translucent, about 5 minutes. Add red wine.
- Lay venison into the pot; top with 1/2 the butter. Mix in salt, pepper, and red pepper flakes. Add crushed tomatoes. Close and lock the lid. Select the Stew setting according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and stir in the remaining butter.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove venison and cut into bite-sized pieces; meat should be fall-apart tender. Mix venison back into the pot. Serve the ragout over the orzo.
Nutrition Facts : Calories 580.2 calories, Carbohydrate 74 g, Cholesterol 84.6 mg, Fat 15.6 g, Fiber 6.2 g, Protein 30.9 g, SaturatedFat 6.6 g, Sodium 432.6 mg, Sugar 5.6 g
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