ELECTRIC PRESSURE COOKER VENISON RAGOUT

Electric Pressure Cooker Venison Ragout image

A simple and delicious recipe for venison, especially on a cold winter's evening. Make in an electric pressure cooker, such as Instant Pot®. Top with a sprinkle of Parmesan cheese.

Provided by Josef Plavjak

Categories Soups, Stews and Chili Recipes Stews

Time 50m

Yield 6

Number Of Ingredients 12

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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

Steps:

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 Facts : Calories 580.2 calories, Carbohydrate 74 g, Cholesterol 84.6 mg, Fat 15.6 g, Fiber 6.2 g, Protein 30.9 g, SaturatedFat 6.6 g, Sodium 432.6 mg, Sugar 5.6 g