Best 3 Electric Pressure Cooker Venison Ragout Recipes
Venison ragout is a hearty and flavorful dish that can be easily prepared in an electric pressure cooker. This cooking method helps to tenderize the venison and infuse it with the flavors of the other ingredients. The combination of venison, vegetables, and spices creates a rich and satisfying stew that is perfect for a cold winter night. Electric pressure cookers are a great way to save time and energy in the kitchen, and they can also help to create more tender and flavorful dishes.
Here are our top 3 tried and tested recipes!
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
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
VENISON - PRESSURE CANNED
A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to me by a friend. Requires a pressure canner.
Provided by BeachGirl
Categories Deer
Time 2h
Yield 2-3 quarts
Number Of Ingredients 2
Steps:
- Remove all fat from meat.
- Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
- Add 1 tsp salt per pint; 2 tsp salt per quart.
- Do not add any water in jars.
- Clean jar edge, add ring and top, and turn to fit snugly- not tight.
- Add jars to canner and 2 to 3" of water.
- Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
- Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
- Do not put canner under cool water to cool it.
- Just go to bed and leave it over night, removing the jars from the canner the next day.
- Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
- If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
- Do not re-process.
- This keeps well for 2 years.
- Note: A hot-water bath is not adequate for processing meats.
- You can use fresh or frozen (thawed) venison for this recipe.
- If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.
Nutrition Facts : Calories 755.9, Fat 18.1, SaturatedFat 4.3, Cholesterol 122.6, Carbohydrate 1.4, Protein 146.4
Tips:
- Brown the venison in batches: This will help to develop flavor and prevent the meat from overcrowding the pot.
- Use a variety of vegetables: This will add flavor and texture to the ragout. Some good options include carrots, celery, onions, bell peppers, and mushrooms.
- Add some herbs and spices: This will help to enhance the flavor of the ragout. Some good options include rosemary, thyme, bay leaves, garlic, and black pepper.
- Don't overcook the venison: Venison is a lean meat, so it's important to not overcook it. Otherwise, it will become tough and dry.
- Serve the ragout over your favorite pasta or rice: This will make a delicious and hearty meal.
Conclusion:
Venison ragout is a delicious and hearty dish that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With a little planning and effort, you can create a delicious and memorable meal that your family and friends will love.
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