 |
So easy and
quick to put together, with an end result of no game-taste,
including fall-apart tender meat, and superbly delicious!! |
Prep: 15 Mins.
Cook: 80 Minutes
Pressure build/release: 40 Minutes
INGREDIENTS
2 Tbsp Mazola oil
5 lb venison roast, thawed and trimmed of excess fat and
sinew (deer fat is not pleasant to the palette)
3 cups low-sodium beef broth
2 pkgs brown gravy mix
1 Tbsp worcestershire
1 tsp low-sodium soy sauce
2 Tbsp distilled vinegar
SEASONINGS
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp pepper
METHOD
Set Instant Pot to sauté and when hot add olive oil. Sear
meat on all sides. Remove to plate.
To pot, add beef stock, gravy packages, worcestershire, soy
sauce, and vinegar. Whisk together, while scraping bottom of pot to get any
stuck on pieces off the bottom to prevent burning. Place trivet back on bottom
of pot.
Add meat back to pot. Place cover on instant pot, and turn top
knob to sealing.
Cook on Manual high pressure 80 minutes. Natural release
pressure for 20 minutes, then turn to venting to release any remaining pressure.
Open instant pot; remove meat for carving, adding as much
liquid as you desire to keep meat moist (I use about 1 cup). You can cube meat for soups/stews/chili,
shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc.
Save any remaining stock (should yield about 3 cups) in an
airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after
cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!
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