Black Pepper Venison

(Total Time: 50 MIN| Serves: 6)

Ingredients:
2 lbs. leg of venison, chopped into bite-size pieces
2 large onions, finely chopped
1 cup cherry tomatoes, sliced
2 tbsp. olive oil
1 tbsp. butter

Spices:
1 tsp salt
½ tsp black pepper
2 tbsp. fresh parsley, finely chopped

Directions:

  1. Rinse the meat under cold running water and pat dry with a kitchen paper. Cut into bite-sized pieces and set aside.
  2. Plug in your instant pot and grease the bottom of the stainless steel insert with some oil. About 2 tablespoons will be enough.
  3. Make the first layer with chopped meat. Add onions, tomatoes, parsley, salt, and pepper. Give it a good stir and add about 2 cups of water.
  4. Closet he lid and set the steam release handle. Press the ‘Meat’ button and cook for 30 minutes.
  5. When done, release the pressure naturally and open the lid. Stir in one tablespoon of butter and serve immediately. Per Serving (Calories 246 | Total Fats 8.2g | Net Carbs: 4.4g | Protein 34.1g |Fiber: 1.4g)