Best 3 Electric Pressure Cooker Venison Ragout Recipes
Indulge in the delectable flavors of venison ragout, a hearty and flavorful dish made with succulent venison meat, aromatic vegetables, and a rich, savory sauce. This versatile dish can be easily prepared in an electric pressure cooker, making it a convenient and time-saving option for busy home cooks. Our collection of venison ragout recipes offers a diverse range of culinary experiences, each with its unique blend of spices and ingredients. From the classic French ragout to the robust Italian-inspired version, there's a recipe to suit every palate. Whether you prefer a mild and comforting dish or a bold and zesty creation, our recipes provide detailed instructions and helpful tips to guide you through the cooking process. So, gather your ingredients, prepare your electric pressure cooker, and embark on a culinary journey to savor the exquisite flavors of venison ragout.
Let's cook with our recipes!
PRESSURE COOKED VENISON ROAST WITH GRAVY
Pressure cooking your deer roast makes it so tender you can cut it with your fork ! We love this recipe and I'm sure your family will too.
Provided by Millie Johnson
Categories Roasts
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Mix up seasoning ingredients and sprinkle on all sides of the roast. Save leftover seasoning.
- 2. Get a skillet hot then add olive oil. Sear meat on all sides.
- 3. To small pressure cooker add 2 cup water, 1 cup broth and 2 gravy packages and the leftover seasoning mix. Whisk together.
- 4. Add meat to pressure cooker. Take 1 cups water and deglaze the pan that you seared the meat in. Pour this into pressure cooker.
- 5. Put lid on and turn on high. Vent for 10 minutes then add weight on. Reduce heat to maintain pressure. For my altitude I cooked 1 hour and 20 minutes at 15 pounds of pressure. Check with your manual for your area.
- 6. Let pressure come down then remove top. Remove meat for carving and bring liquid to a boil. In a bowl add 1/2 cup water then mix in the corn starch. Add this slurry to the liquid and bring back to a boil.
- 7. Slice roast and place in serving platter/bowl. Pour up gravy for gravy boat and pour the rest over the roast.
VENISON RAGU
This is a classic bolognese sauce geared toward venison. It takes a while to come together, but it will keep in the fridge a week, freezes well and can be pressure canned.
Provided by Hank Shaw
Categories Main Course Pasta
Time 3h20m
Number Of Ingredients 14
Steps:
- Heat the butter over medium-high heat in a large, heavy pot like a Dutch oven. Add the onion, celery and carrots and cook gently for 5 to 8 minutes, stirring often. Do not brown them. Sprinkle a little salt over the veggies as they cook.
- When the vegetables are soft, stir in the chopped porcini and tomato paste and allow everything to cook for 3 or 4 minutes, again, stirring often. When the tomato paste begins to turn the color of brick, add the ground venison, the porcini soaking water and the broth. Bring to a simmer.
- Allow this to cook down over medium-low heat. Take your time here and resist the urge to do this over higher heat. Stir from time to time. When the liquid has mostly evaporated, add the wine and repeat the process. When that has mostly evaporated, add the milk, nutmeg and black pepper and stir well. Bring back to a simmer and add salt to taste. Let this cook until it is the consistency you want.
- When you add the milk to the sauce, bring a large pot of water to a boil. Add enough salt to make it taste like the sea. Once the ragu has thickened, add the pasta to the salty water and cook until its al dente.
- To serve, put the pasta in a large bowl and add a healthy ladle of sauce. Toss to combine. Give everyone their portion, then top with a small ladle's worth of sauce. Grate the cheese over the top and serve.
Nutrition Facts : Calories 441 kcal, Carbohydrate 14 g, Protein 22 g, Fat 31 g, SaturatedFat 13 g, Cholesterol 100 mg, Sodium 403 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
PRESSURE COOKED VENISON ROAST WITH GRAVY
I am always looking for ways to cook venison at this time of year. By using a pressure cooker the roast comes out fork tender and it cooks fast.
Provided by barbara lentz
Categories Wild Game
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Place venison in pressure cooker. Mix the remaining ingredients except water and cornstarch together. Pour over roast. Close pressure cooker and cook for 1 hour. Release pressure and remove roast to cutting board. Pour gravy into a saucepan and thicken with cornstarch and water. Serve with roast.
Tips:
- For optimal flavor, choose venison shoulder or neck for your ragout.
- Braising the venison in a flavorful liquid, such as red wine or beef broth, enhances its tenderness and richness.
- Enhance the ragout's depth of flavor by using aromatic vegetables like carrots, celery, and onions.
- Add herbs and spices, such as thyme, rosemary, and garlic, to create a well-rounded flavor profile.
- Consider adding mushrooms, such as cremini or shiitake, for an earthy and umami-rich addition.
- Don't overcrowd the electric pressure cooker; leave enough space for the liquid to circulate and the venison to cook evenly.
- After cooking, let the ragout rest for a few minutes before serving to allow the flavors to meld and develop further.
Conclusion:
This electric pressure cooker venison ragout recipe offers a convenient and flavorful way to enjoy venison. With its tender meat, rich sauce, and aromatic vegetables, this dish is sure to become a favorite among venison enthusiasts. Whether served over mashed potatoes, pasta, or rice, this ragout is a hearty and satisfying meal that showcases the best of this lean and flavorful game meat. So, gather your ingredients, fire up your electric pressure cooker, and prepare to savor a delicious and comforting venison ragout that's perfect for any occasion.
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