Venison with Béarnaise Sauce
(Total Time: 30 MIN| Serves: 6)
2 lbs. shoulder of venison, cut into smaller pieces
3 tbsp. oil
6 tbsp. butter
1 cup beef stock
1 large onion, finely chopped
4 egg yolks
1 tsp fresh basil, finely chopped
1 tsp lemon extract
1 tsp salt
- Place butter at the bottom of your pot and press the ‘Sauté’ button. Melt the butter and add onions. Stir-fry until translucent. Add stock, basil, peppercorn, and lemon extract. Stir well and seal the lid. Set the steam release handle and press the ‘Manual’ button. Set the time for 5 minutes.
- After you hear the cooker’s end signal, perform a quick release and open the lid. Stir in egg yolks and add the meat. Pour in 2 cups of water and seal the lid.
- Set the steam release handle again and press the ‘Manual’ button. Cook for 25 minutes on high pressure.
- Serve warm with the sauce.
Per Serving (Calories 374 | Total Fats 23g | Net Carbs: 2.3g | Protein 35.9g |Fiber: 0.5g)