The Instant Pot just might be changing cooking. Well, it's works for wild game too!
If you spend any amount of time in the kitchen whipping up wild game, you know how valuable a good pressure cooker or crock pot can be.
When a venison roast is slow cooked all day in a crock pot full of beef broth, onions, carrots, or any other vegetable, the result is mouth watering.
These days though, instant pots have changed the game. The slow cooker isn't so slow any more, especially when you can add in some high pressure heat which dramatically reduces the cooking time. It's a game changer.
For Christmas, I got an Instant Pot-brand knockoff from my parents. For the first time I busted it out, and naturally, I had to try a venison roast.
The only pressure cooking I've ever done in the past revolved around the natural pressure built up inside a Dutch oven. However, with cooking times of one or two hours versus the typical six to eight, I was fairly excited to see what it was all about.
To start out, I didn't do a very involved recipe. Instead, I opted for a very American classic. More than likely, it's a very similar dish you had growing up and probably still make to this day. On most occasions, as you are about to see, it's hard to beat a solid venison roast with carrots and potatoes.
Instant Pot Venison Roast
- 1 lb venison roast
- 2 cans of beef stock
- 1 package of carrots, cut into pieces
- 1 package of beefy onion soup mix
- Small potatoes to fill
There aren't a whole lot of cooking tips to go along with this recipe. The only real difference with a pressure cooking instant pot is that it just takes a whole lot less time.
As you know, any time you cook venison, less is normally more. The beefy onion soup mix is all the spice you need to make a broth, that under pressure, really infuses the entire roast.
It's something you don't really get with a regular crock pot. However, adding in some extra black pepper or garlic powder could go a long way.
To get this recipe started, just put the beef stock, beefy onion soup mix pack, and venison in the pot. Set the timer for one hour on high pressure, and let it fly.
After an hour, manually release the pressure and add in the carrots and potatoes. Now, let those cook with the roast for about another 20 to 30 minutes on high pressure, then quick release the pressure and you are in business.
One thing to keep in mind is that my pot is a knockoff electric pressure cooker. Therefore, your cook times might vary a little.
You'll find that the beef broth left behind leaves a great brown gravy that is prefect to cover everything on your plate. I added some corn starch to the mix to thicken everything up a bit before serving . If you want a thicker gravy, flour can work just as well.
Also, if you don't have venison, I'm sure a beef roast would be equally as good. However, if you are reading this wild game recipe, then slow cooking venison is probably more your style.
There are tons of instant pot recipes out there that can be converted to wild game. Now that I'm one good recipe deep into it, you'll probably see a lot more coming your direction pretty soon.
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