Recipes

Electric Pressure Cooker Venison Ragout

Name: Electric Pressure Cooker Venison Ragout
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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; 0.25 cup butter, cut into 4 pieces, divided; 0.5 teaspoon coarse kosher salt, or to taste; 0.25 teaspoon coarse ground black pepper; 1 pinch red pepper flakes; 1 (28 ounce) can crushed tomatoes; 1 (16 ounce) package uncooked orzo pasta

4.7

(7)

6 Reviews

3 Photos

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.

Recipe by Josef Plavjak

Published on February 3, 2018

3

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

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 (per serving)

580	Calories
16g	Fat
74g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 580
% Daily Value *
Total Fat 16g	20%
Saturated Fat 7g	33%
Cholesterol 85mg	28%
Sodium 433mg	19%
Total Carbohydrate 74g	27%
Dietary Fiber 6g	22%
Total Sugars 6g
Protein 31g
Vitamin C 18mg	92%
Calcium 98mg	8%
Iron 7mg	40%
Potassium 830mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.