A Fail-Proof Method for Perfect Venison
Venison shoulder can be a challenging cut, often ending up tough if not cooked with patience. But what if I told you that fall-apart, succulent venison is just 90 minutes away? Enter the magic of the Instant Pot! This recipe transforms a humble venison shoulder into a garlic-infused masterpiece. The high-pressure cooking tenderizes the meat to perfection, while a final sauté with butter and spices creates a rich, savory glaze. It’s a rustic, hearty dish that’s surprisingly simple to make, perfect for a special weeknight dinner or a weekend feast.
Ingredients
• 2 lbs / 907g venison shoulder, cut into 2-inch chunks
• 3 cloves garlic, minced
• 1 tbsp / 15g butter
• 2 tbsp / 30ml apple cider vinegar
• 1 tsp / 6g salt
• 1 tsp / 3g garlic powder
• ½ tsp / 1g red pepper flakes
• ½ tsp / 1g white pepper
• 2 tsp / 6g fresh ginger, grated
• 1 cup / 240ml water
Instructions
1. Directions
2. In a small bowl, whisk together the apple cider vinegar, garlic powder, and grated ginger. Pat the venison chunks dry with a paper towel and brush the mixture evenly over all sides. If time allows, cover and refrigerate for at least one hour to marinate.2. Set your Instant Pot to ‘Sauté’ mode on high. Working in batches, sear the venison on all sides until a deep brown crust forms. Return all the seared meat to the pot. Pour in the water and add the minced garlic. Secure the lid, set the steam valve to ‘Sealing’, and select ‘Pressure Cook’ or ‘Manual’ on high for 35 minutes.3. Once the timer completes, carefully perform a quick pressure release by moving the valve to ‘Venting’. When the pin drops, open the lid. Select the ‘Sauté’ function again. Stir in the butter, salt, white pepper, and red pepper flakes. Allow the liquid to simmer and reduce until it thickens into a glossy sauce that coats the meat. Serve immediately.
Nutritional Information
• Per Serving: Calories 551 | Total Fats 10.3g | Net Carbs: 1.5g | Protein 100.1g | Fiber: 0.1g
Pro Tips
• for Venison Success
• Don’t crowd the pot when searing the meat. Browning the venison in batches ensures a deep, flavorful crust which is essential for the final taste.
• After searing, deglaze the pot by pouring in the water and scraping the bottom with a wooden spoon to lift all the flavorful browned bits before pressure cooking.
• For an even more tender, fall-off-the-bone result, allow the pressure to release naturally for 10-15 minutes before performing a quick release.
• Serve this rich venison over creamy mashed potatoes, polenta, or egg noodles to soak up every last drop of the delicious garlic sauce.
FAQ
Q: How do I make the venison extra tender
A: For an even more tender, fall-off-the-bone result, allow the pressure to release naturally for 10-15 minutes after pressure cooking before performing a quick release.
Q: Why is searing the venison important
A: Searing the venison in batches is an essential step. It creates a deep, flavorful brown crust on the meat which significantly enhances the overall taste of the final dish and sauce.
Q: What should I serve with this garlic venison
A: This rich venison is excellent served over creamy mashed potatoes, polenta, or egg noodles to soak up every last drop of the delicious garlic sauce.
Q: Can I use a different cut of venison for this recipe
A: This recipe is specifically developed for venison shoulder, as the pressure cooking method is ideal for tenderizing tougher cuts. Using a different cut may require adjusting the cooking time.
