Venison with Béarnaise Sauce

(Total Time: 30 MIN| Serves: 6)

Ingredients:
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

Spices:
1 tsp fresh basil, finely chopped
5 peppercorns
1 tsp lemon extract
1 tsp salt

Directions:

  1. 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.
  2. 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.
  3. Set the steam release handle again and press the ‘Manual’ button. Cook for 25 minutes on high pressure.
  4. Serve warm with the sauce.

Per Serving (Calories 374 | Total Fats 23g | Net Carbs: 2.3g | Protein 35.9g |Fiber: 0.5g)