Electric Pressure Cooker Venison Ragout recipe
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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
Nutrition Info
- 580.2 caloriescarbohydrate: 74 gcholesterol: 84.6 mgfat: 15.6 gfiber: 6.2 gprotein: 30.9 gsaturatedFat: 6.6 gservingSize: -sodium: 432.6 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Electric Pressure Cooker Venison Ragout
Directions
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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.