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Electric Pressure Cooker Venison Ragout

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Josef Plavjak

"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."
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50 m servings 580 cals
Original recipe yields 6 servings

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  1. Heat oil in the pot of a multi-functional pressure cooker (such as Instant Pot(R)) on the Saute setting. Saute onion, carrots, and garlic until onion is translucent, about 5 minutes. Add red wine.
  2. 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.
  3. 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.
  4. 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; 15.6 g fat; 74 g carbohydrates; 30.9 g protein; 85 mg cholesterol; 433 mg sodium. Full nutrition

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