Garlic Venison Shoulder
(Total Time: 90 MIN| Serves: 2)
Ingredients:
2 lbs. venison shoulder
3 garlic cloves
1 tbsp. butter
2 tbsp. apple cider vinegar
Spices:
1 tsp salt
1 tsp garlic powder
½ tsp red pepper flakes
½ tsp white pepper
2 tsp ginger, grated
Directions:
- In a small bowl, combine apple cider, garlic powder, and ginger. Brush the meat with this mixture and set aside. If possible, refrigerate for one hour before cooking.
- Plug in your instant pot and set the ‘Sauté’ mode. Add the meat in batches and brown evenly on all sides. Now add 1 cup of water and garlic. Close the lid and set the steam release handle. Press the ‘Manual’ button and set the timer for 35 minutes.
- When done, perform a quick pressure release and open the lid. Press the ‘Sauté’ button again. Sprinkle the meat with salt, pepper, and pepper flakes. And butter and cook until the liquid evaporates. Per Serving (Calories 551 | Total Fats 10.3g | Net Carbs: 1.5g | Protein 100.1g |Fiber: 0.1g)
