Instant Pot Venison Pot Roast

Ingredients and Weight:

• 3 lbs venison shoulder roast
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 1/2 cup red wine
• 1/4 cup tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and black pepper to taste

Preparation Time:

15 minutes

Cooking Time:

1 hour 15 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Season the venison with salt and black pepper.
2. Heat the olive oil in the Instant Pot and sear the venison on all sides until browned.
3. Remove the venison and sauté the onion, garlic, carrots, and celery until softened.
4. Add the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaf, and salt and pepper.
5. Place the venison back in the Instant Pot and cover with the sauce.
6. Close the lid and cook on high pressure for 1 hour.
7. Once cooked, release the pressure naturally and remove the venison from the Instant Pot.
8. Shred the venison and serve over mashed potatoes or egg noodles.

Nutritional Information:

• Calories: 350 per serving
• Protein: 30 grams per serving
• Fat: 20 grams per serving
• Carbohydrates: 15 grams per serving

Dish Characteristics:

• Tender and flavorful venison
• Rich and savory sauce
• A warm and comforting dish perfect for autumn and winter evenings

User Comments:

• "The venison was so tender and juicy, and the sauce was rich and perfectly seasoned."
• "I love that I can make this in my Instant Pot - it's so easy and convenient."
• "This dish is a great way to enjoy venison. It's a perfect meal for a special occasion."

Special Precautions and Tips:

• Venison can be a lean meat, so do not overcook it.
• If you don't have red wine, you can substitute chicken broth or water.
• You can also add other vegetables to the pot roast, such as potatoes or green beans.