Electric Pressure Cooker Venison Ragout Recipes

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.

Steps:

• In pressure cooker, heat oil.
• Sauté onions and garlic until onions are soft, about 2 minutes.
• Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
• Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste.
• Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes.
• Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method.
• Remove lid, tilting it away from you to allow any excess steam to escape.
• If the lamb is not fork tender, return to high pressure for 5 minutes more.
• Remove bay leaves; stir in the red and green peppers.
• Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes.
• Stir in the parsley and adjust seasonings before serving.
• Serve over wide noodles.

Steps:

• Remove all fat from meat.
• Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
• Add 1 tsp salt per pint; 2 tsp salt per quart.
• Do not add any water in jars.
• Clean jar edge, add ring and top, and turn to fit snugly- not tight.
• Add jars to canner and 2 to 3" of water.
• Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
• Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
• Do not put canner under cool water to cool it.
• Just go to bed and leave it over night, removing the jars from the canner the next day.
• Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
• If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
• Do not re-process.
• This keeps well for 2 years.
• Note: A hot-water bath is not adequate for processing meats.
• You can use fresh or frozen (thawed) venison for this recipe.
• If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.