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How to Make Electric Pressure Cooker Venison Ragout - A Step-by-Step Guide

Electric pressure cookers are becoming increasingly popular in kitchens for their ability to quickly and easily prepare hearty, flavorful dishes. One such dish perfect for an electric pressure cooker is Venison Ragout. This savory stew, traditionally made with deer meat, is rich and filling, making it a perfect comforting meal for cold winter nights. The pressure cooker speeds up the cooking process, resulting in tender, succulent meat and a deeply flavorful sauce in a fraction of the time it...

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Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 1 bulb garlic, chopped, or to taste
  • 1 cup red wine
  • 3 (6 ounce) 3/4-inch-thick venison steaks, frozen
  • ¼ cup butter, cut into 4 pieces, divided
  • ½ teaspoon coarse kosher salt, or to taste
  • ¼ teaspoon coarse ground black pepper
  • 1 pinch red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 1 (16 ounce) package uncooked orzo pasta

Information

  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Heat oil in the pot of a multi-functional pressure cooker (such as Instant Pot®) on the Saute setting. Saute onion, carrots, and garlic until onion is translucent, about 5 minutes. Add red wine.
  • Lay venison into the pot; top with 1/2 the butter. Mix in salt, pepper, and red pepper flakes. Add crushed tomatoes. Close and lock the lid. Select the Stew setting according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and stir in the remaining butter.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove venison and cut into bite-sized pieces; meat should be fall-apart tender. Mix venison back into the pot. Serve the ragout over the orzo.

    • Nutrition

    580 cal.

    • Total Fat: 16g
    • Saturated Fat: 7g
    • Cholesterol: 85mg
    • Sodium: 433mg
    • Total Carbohydrate: 74g
    • Dietary Fiber: 6g
    • Total Sugars: 6g
    • Protein: 31g
    • Vitamin C: 18mg
    • Calcium: 98mg
    • Iron: 7mg
    • Potassium: 830mg

    Categories

    Venison recipes
    Ragout recipes