If you’ve ever found venison to be tough or overly gamey, this Instant Pot recipe is about to change your mind forever. The magic of the pressure cooker transforms a humble venison shoulder into a succulent, fall-apart-tender masterpiece. We’re using a simple but powerful combination of spices and a two-stage cooking process—a quick sear for flavor and a pressure cook for tenderness—to create a dish that’s both rustic and refined. Get ready to impress your family and friends with the most delicious venison they’ve ever tasted!
Ingredients
• 3 lbs (1.4 kg) boneless venison shoulder, cut into 2-inch cubes
• 1 head of garlic, separated into cloves, peeled
• 1 tbsp (14g) unsalted butter
• 3 tbsp (45 ml) apple cider vinegar
• 1 cup (240 ml) water or beef broth
• 1 tsp salt
• 1 tsp ginger powder
• ½ tsp garlic powder
• ½ tsp freshly ground black pepper
• ½ tsp red pepper flakes
Instructions
1. Directions
2. In a small bowl, whisk together the apple cider vinegar, garlic powder, and ginger powder. Pat the venison cubes dry and brush this mixture evenly over all sides.
3. Set your Instant Pot to the “Sauté” mode. Once hot, add the venison in a single layer, working in batches if needed to avoid overcrowding. Brown the meat on all sides, about 2-3 minutes per side. Transfer the seared venison to a plate.
4. Pour the water (or broth) into the pot and use a wooden spoon to scrape up any flavorful browned bits from the bottom. Press “Cancel” to turn off the Sauté mode.
5. Return the venison to the pot and add the whole garlic cloves. Secure the lid, set the steam release handle to “Sealing,” and press the “Manual” or “Pressure Cook” button. Set the timer for 35 minutes at high pressure.
6. When the timer completes, press “Cancel” and perform a quick release by carefully moving the steam handle to “Venting.” Once the float valve drops, open the lid.
7. Press the “Sauté” button again. Stir in the butter, salt, black pepper, and red pepper flakes. Let the sauce simmer and reduce, stirring occasionally, until it has thickened, about 8-10 minutes.
8. Transfer the venison to a serving dish and let it rest for 10-15 minutes before serving to allow the juices to redistribute.
Nutritional Information
• Nutrition Per Serving
• Calories: 524
• Total Fats: 37.9g
• Net Carbs: 2.8g
• Protein: 40g
• Fiber: 0.3g
Pro Tips
• Don’t skip the sear! Browning the venison before pressure cooking is essential for developing a deep, rich flavor base for the final dish.
• For an even richer sauce, deglaze the pot with beef broth instead of water after searing the meat. A splash of dry red wine also works wonders.
• If your venison shoulder is a single large piece instead of cubes, consider a 10-minute natural release before the quick release for maximum tenderness.
• This tender venison is incredible served over creamy mashed potatoes, polenta, or wide egg noodles to soak up every last drop of the savory sauce.
FAQ
Q: Can I use a different cut of venison for this recipe
A: Yes, this recipe is excellent for other tough cuts of venison like a neck roast or shank. These cuts have connective tissue that breaks down beautifully under pressure, resulting in tender meat. You may need to adjust cooking times for larger or bone-in pieces.
Q: Why is searing the venison important
A: Searing the venison in the Instant Pot before pressure cooking is essential for developing a deep, rich flavor. This step creates a caramelized crust on the meat that adds complexity to the entire dish and the final sauce. Do not skip it.
Q: What can I serve with this tender venison
A: This dish pairs wonderfully with anything that can soak up the delicious sauce. We recommend serving it over creamy mashed potatoes, polenta, wide egg noodles, or even crusty bread.
Q: My sauce isn’t thick enough, what can I do
A: To get a thicker sauce, simply allow it to simmer longer on the ‘Sauté’ setting after the pressure cooking is complete. For a much thicker, gravy-like consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then whisk it into the simmering sauce until it reaches your desired thickness.
