From Tough to Tender: A Venison Dish to Remember
If you’ve ever been intimidated by cooking venison, this recipe is your new best friend. We’re harnessing the magic of the pressure cooker to transform a robust shoulder cut into fork-tender morsels of rich, gamey perfection. Forget long, slow braising—this dish comes together in a fraction of the time. The crowning glory is a velvety, lemon-kissed pan sauce, enriched with egg yolks for a luxurious finish that beautifully complements the deep flavor of the meat. It’s a rustic, elegant meal that tastes like it took all day to prepare.
Ingredients
• 2 lbs / 900g shoulder of venison, cut into 2-inch pieces
• 3 tbsp / 45 ml oil
• 6 tbsp / 85g butter
• 1 large onion, finely chopped
• 1 cup / 240 ml beef stock
• 1 tsp / 5g salt
• 5 whole peppercorns
• 1 tsp / 5 ml fresh basil, finely chopped
• 1 tsp / 5 ml lemon extract (or 1 tbsp fresh lemon juice)
• 4 large egg yolks
Instructions
1. Directions1. Set your electric pressure cooker to the ‘Sauté’ function. Once hot, add the oil. Sear the venison pieces in batches until well-browned on all sides. Remove the meat and set it aside.2. Add the butter to the pot. Once melted, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.3. Pour in the beef stock to deglaze the pot, scraping up any flavorful browned bits from the bottom. Turn off the ‘Sauté’ function.4. Return the seared venison to the pot. Add the salt, peppercorns, and basil. Stir to combine.5. Secure the lid, set the steam release handle to ‘Sealing’. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 20 minutes.6. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to vent any remaining steam.7. Carefully remove the venison from the pot and cover to keep warm. Strain the cooking liquid through a fine-mesh sieve back into the pot to remove the peppercorns and onion pieces for a smooth sauce.8. In a separate bowl, whisk the egg yolks with the lemon extract. While whisking constantly, slowly pour about half a cup of the hot liquid from the pot into the yolks to temper them.9. Turn the ‘Sauté’ function on low. Pour the tempered yolk mixture back into the pot, whisking continuously until the sauce thickens slightly. Do not allow it to boil. Serve the venison immediately, generously topped with the warm sauce.
Nutritional Information
• Nutrition Per Serving
• Calories: 374
• Total Fats: 23g
• Net Carbs: 2.3g
• Protein: 35.9g
• Fiber: 0.5g
Pro Tips
• For a richer flavor, sear the venison in batches until a deep brown crust forms. Overcrowding the pot will steam the meat instead of browning it.
• Tempering is key! Add the hot liquid to the egg yolks very slowly while whisking constantly. This gently raises their temperature and prevents them from scrambling.
• For an even more luxurious sauce, use fresh lemon juice instead of extract and add a tablespoon of fresh tarragon or parsley at the end.
• This dish pairs beautifully with creamy mashed potatoes, roasted root vegetables, or egg noodles to soak up every last drop of the delicious sauce.
FAQ
Q: What cut of venison is best for this recipe
A: This recipe is specifically designed for a robust shoulder cut of venison. The pressure cooker excels at breaking down tougher cuts, transforming them into fork-tender meat.
Q: Can I make this recipe without a pressure cooker
A: Yes, while the pressure cooker is fastest, you can achieve similar tender results by braising. Sear the meat as directed, then simmer in a covered Dutch oven on the stovetop or in a 325°F (160°C) oven for 2-3 hours until tender.
Q: My sauce curdled what did I do wrong
A: The sauce likely curdled because the egg yolks were heated too quickly. It is crucial to temper them by adding the hot liquid very slowly while whisking constantly. After adding the tempered yolks back to the pot, keep the heat low and do not let the sauce boil.
Q: What can I serve with this pressure cooker venison
A: This dish is excellent served over creamy mashed potatoes, egg noodles, or polenta to soak up the rich lemon sauce. Roasted root vegetables also make a wonderful accompaniment.
