(Total Time: 80 MIN| Serves: 8)
3 lbs. venison shoulder, boneless
1 garlic head, divided into cloves
1 tbsp. butter, unsalted
1 tsp salt
1 tsp ginger powder
½ tsp black pepper, freshly ground
½ tsp red pepper flakes
3 tbsp. apple cider vinegar
½ tsp garlic powder
- In a small bowl, combined apple cider, garlic powder, and ginger powder. Brush the meat with this mixture and set aside.
- Plug in your instant pot and set the “Sautee” mode. Add pork in batches and brown evenly on all sides. Now, add one cup of water and garlic. Seal the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 35 minutes.
- When done, press “Cancel” button and perform a quick release. Open the lid and press “Sautee” button again. Sprinkle the meat with salt, pepper, and red pepper flakes. Add butter and cook until all the liquid evaporates – about 10 minutes.
- Chill for 15 minutes before serving.
Per Serving (Calories 524 | Total Fats 37.9g | Net Carbs: 2.8g | Protein 40g |Fiber: 0.3g)