Electric Pressure Cooker Venison Ragout

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 580 Calories

Ingredients

• 1 large onion, chopped
• 1 (28 ounce) can crushed tomatoes
• 2 carrots, chopped
• 1 cup red wine
• 1 (16 ounce) package uncooked orzo pasta
• 1 pinch red pepper flakes
• 2 tablespoons extra-virgin olive oil
• 1 bulb garlic, chopped, or to taste
• 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

Recipe Instructions

Step 1

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.

Step 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.

Step 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.

Step 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.