Instant Pot Venison Backstrap Food

INSTANT POT VENISON ROAST

Steps:

• Pat the roast dry with paper towels. Make 20 deep slits evenly all over the roast and slip a garlic slice into each slit.
• Combine 1 tsp of the oil, salt, pepper, rosemary, thyme, onion and garlic powders in a small dish. Rub the mixture all over the roast. Cover the roast and refrigerate at least 2 hours and up to 1 day.
• Remove the roast from the refrigerator and let it sit at room temperature for 1 hour.
• Press "Saute" on your Instant Pot and set the heat to "More". Add the remaining oil and, when it's shimmering, add the roast. Sear it on all sides until it's nicely browned. Remove the roast and set it aside.
• Pour the beef broth into the pot and scrape up any browned bits on the bottom (this is very important as anything stuck to the bottom of the pot could prevent the pot from coming to pressure). Place the roast back in the pot.
• Close and lock the lid. Press "Meat/Stew" and set the timer for 60 minutes. Make sure the pressure valve is set to "sealing".
• When the time is up, wait 10 minutes, then release any remaining pressure.
• Place the roast on a cutting board and tent it with foil. Let it rest for 10 minutes, then slice it and serve.
• OPTIONAL: Set the Instant Pot back to "saute" and bring the liquid in the pot to a boil. Boil for 5 minutes or until it's reduced to about half. Mix together 1 tbsp cornstarch with 2 tbsp cold water to form a slurry. Add to the pot and stir constantly until it's thickened, about 2 minutes. Taste and season as necessary. Serve the gravy with the roast.

INSTANT POT® VENISON POT ROAST

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
• Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
• Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
• Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.

INSTANT POT VENISON STEAK RECIPE

Steps:

• Remove butcher paper or plastic wrapping from frozen venison and place inside the pot.
• Sprinkle over one Tablespoon of onion soup mix per pound of meat.
• Pour one 14.5 oz. can of quality beef broth into the inner pot and lock the lid.
• Press the "Manual" button using high pressure and set the time for 90 minutes.
• When the 90 minutes are up, allow the instant pot to come to natural pressure release.
• When the float valve drops, open the lid and remove the meat.
• Serve alongside roasted vegetables or your favorite sides.

MARINADE FOR VENISON BACKSTRAP

Steps:

• Mix all ingredients together, stir well to dissolve the cornstarch.
• Marinate meat for four hours at least. Overnight would be even better.
• Be sure to brush marinade over meat while it is grilling.
• Enjoy!
• NOTE: Makes enough to marinate up to 4 pounds of meat.

INSTANT POT® VENISON AND VEGETABLE SOUP

Steps:

• Place frozen venison and water into a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 5 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 1 minute. Unlock and remove the lid.
• Break up any large chunks of meat, drain in a colander, and return to the pot. Add crushed tomatoes, beef broth, potatoes, carrots, celery, onion, Worcestershire sauce, garlic, and Italian seasoning. Close and lock the lid and select high pressure again; set timer for 15 minutes. Allow 10 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, for exactly 5 minutes. Unlock and remove the lid.
• Stir in frozen corn, peas, and green beans. Put the lid back on for 4 minutes until frozen vegetables have cooked.
• Ladle into bowls and season with salt and pepper.

GRILLED VENISON TENDERLOIN (BACKSTRAP)

Steps:

• Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours.
• Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbecue sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.
• Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of venison in a slice of bacon, and secure with toothpicks.
• Brush the grill grate with olive oil when hot, and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!