Au Jus Instant Pot Rulled Venison: Running short on time? The newest kitchen craze, the instant pot, helps to make tasty wild game roasts easy even on the week nights by offering a new and quick way to get slow cooker results in less than half the time!
Prep time: 15 minutes
Cook time: 50 minutes
2-3 pounds venison roast (or elk)
3 tablespoons vegetable oil
16 ounce can fire roasted tomatoes
16 ounce jar sliced pepperoncini, with the juice
1 cup mushrooms, sliced
3 cloves garlic, chopped
½ tablespoon ground fennel
½ tablespoon ground sage
½ tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon dried parsley
Pepper jack cheese, sliced for serving
Sub rolls for serving
Salt and pepper to taste
Turn on the multi-function pressure cooker and select the sauté function. Add the olive oil and let heat for 2 minutes. While the pot heats, season both sides of the roast with salt and pepper.
Sear the roast in the hot oil for 2-3 minutes on each side.
Turn off the sauté function. Pour in the remaining ingredients and sprinkle in the spices.
Seal the top and set the pressure cooker for 45 minutes. When the time is up, release the steam valve manually. Remove the lid and use a pair of tongs or two forks to shred the roast.
Drain the liquid from the meat into a separate bowl. Serve the meat and the vegetables on a sub roll topped with sliced cheese. Dip the sub roll for a delicious au jus twist!
@lauraswildgamemenu##instantpot pulled ##venison ##lauraswildgamemenu ##huntergatherer ##hunter ##deerhunter ##wildgame ##definitelynotavegan♬ SUNNY DAY – Matteo Rossanese
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