Instant Pot recipes (not what you think)
Posted May 10 2017 - 02:06 PM
I love my Instant Pot! I haven't used it much for game yet though. I made some amazing ribs in it last night (but they were pork). I would think it would be great for any roast or stew or for things like rabbit or squirrel or even quail.
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Posted May 22 2017 - 01:47 PM
Braised Venison/Beef Roast:
Remove roast from refrigerator~ 90 minutes before cooking. Salt, cover with foil, and allow to come to room temp.
One bottle of Guinness extra stout
8 oz of Red Wine (Cab, Merlot, Pinot Noir)
3 tbsp Soy Sauce
1 Tsp Worcestershire
One tsp Marmite yeast extract mixed in .5 cup hot water or beef stock (optional)
One bay leaf
One tsp thyme
Half tsp dry sage
Dash or two of granulated garlic
One tsp anchovy paste
For the Roast:
Salt and pepper
One roast (deer/elk/beef) up to 3lbs.
One onion finely chopped
Two tbsp butter or cooking oil
Wet mixture: Combine the wet ingredients with the dry ingredients (except the anchovy paste).
-Heat Instant pot to saute
-add anchovy paste
remove onion mixture once cooked
season roast with pepper (and additional salt if desired)
brown roast on all sides in instant pot
Add onion mixture back to Instant pot
Pour the wet mixture into instant pot so it just covers the roast. Add additional wine, water, or beef stock if you need more to cover roast.
- Set the instant pot to manual - 75 minutes.
- Let pot come to pressure. When the 75 minutes are complete, press cancel so that the pot does not go into "keep warm" mode.
- Allow the pressure to naturally release for 15-20 minutes, then move the steam valve to "vent" to release any remaining pressure so you can open the lid.
- Remove the meat, cover, and set aside to rest for 15 minutes.
- Press the "saute" button and allow the sauce remaining in the pot to come to a boil and cook for about 10 minutes while the meat is resting. Reduce sauce to about half.
Once sauce has reduced kill the heat. Slice or shred the roast. At this point you can add the meat back to the sauce or pour the sauce over the meat.
I like to serve with buttery mashed horseradish Yukon potatoes.
Notes: Do not overlook the Guinness. The soy sauce, Marmite, and anchovy are high in glutamates and provide rich flavor. Add 20 minutes cooking time for every pound over 3 lbs.
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