Craving a wild game dish that’s both rustic and refined? This Instant Pot Black Pepper Venison is your answer. We’re talking incredibly tender, melt-in-your-mouth morsels of venison, bathed in a savory, aromatic sauce punctuated by the bold kick of black pepper. Forget hours of slow simmering; the magic of the pressure cooker transforms this robust cut into a gourmet meal in under an hour. It’s the perfect way to enjoy the rich, lean flavor of venison without any of the fuss. Let’s get cooking!
Ingredients
• 2 lbs / 900g leg of venison, chopped into 1-inch cubes
• 2 large onions, finely chopped
• 1 cup / 150g cherry tomatoes, sliced
• 2 tbsp / 30 ml olive oil
• 1 tbsp / 15g butter
• 2 cups / 475 ml water
• Spices
• 1 tsp / 6g salt
• ½ tsp / 1g freshly ground black pepper
• 2 tbsp / 8g fresh parsley, finely chopped
Instructions
1. Directions
2. Rinse the venison under cold water and pat completely dry with paper towels. Cut the meat into uniform, 1-inch cubes.2. Select the ‘Sauté’ function on your Instant Pot. Once the display reads ‘Hot’, add the olive oil.3. Add the chopped onions and cook, stirring occasionally, until they soften and become translucent, about 3-4 minutes.4. Add the venison cubes, salt, and pepper to the pot. Layer the sliced cherry tomatoes and parsley on top, then pour in the water.5. Secure the lid and set the steam release handle to the ‘Sealing’ position. Press the ‘Meat/Stew’ button and set the cook time for 30 minutes.6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release for any remaining pressure.7. Open the lid and stir in the tablespoon of butter until it melts, creating a glossy sauce. Serve immediately.
Nutritional Information
• Per Serving: Calories 246 | Total Fats 8.2g | Net Carbs: 4.4g | Protein 34.1g | Fiber: 1.4g
Pro Tips
• For a deeper, richer flavor, sear the venison cubes in the hot oil after sautéing the onions. Brown the meat on all sides before adding the water and pressure cooking.
• If you prefer a thicker sauce, make a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Stir it into the pot on ‘Sauté’ mode after cooking and simmer until thickened.
• Enhance the dish by adding a bay leaf, a sprig of fresh thyme, or a splash of red wine along with the water before pressure cooking.
FAQ
Q: Can I use a different cut of venison for this recipe
A: Yes, while this recipe is designed for leg of venison, other stewing cuts like shoulder or shank would also work well. The most important step is to ensure the meat is cut into uniform 1-inch cubes for consistent, tender results in the pressure cooker.
Q: How do I get a richer flavor from the venison
A: For a deeper, more robust flavor, the recipe’s pro tips recommend searing the venison cubes. After sautéing the onions, brown the meat on all sides in the hot oil before adding the other ingredients and pressure cooking.
Q: How can I make the sauce thicker
A: To thicken the sauce, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Once the pressure cooking is complete, select the ‘Sauté’ function, stir in the slurry, and let it simmer for a few minutes until the sauce thickens to your liking.
Q: What can I serve with black pepper venison
A: This rustic and savory venison dish pairs wonderfully with creamy mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce. For a complete meal, add a side of roasted green beans or asparagus.
