Venison Roast with Red Wine
Instant Pot red-wine venison roast with root vegetables and a pan gravy. From missallieskitchen.com.
🍳 Cook: 70 min
Ingredients
| 1 Tbsp | 15 ml | olive oil |
| 3 lb | 1.4 kg | venison roast |
| 1.5 cups | 360 ml | dry red wine, like Cabernet |
| 2 Tbsp | 30 ml | balsamic vinegar |
| 1 Tbsp | 15 ml | herbs de Provence (savory, marjoram, oregano, thyme, rosemary, lavender) |
| 1.5 tsp | 7.5 ml | salt, divided |
| 1 tsp | 5 ml | pepper |
| 1 | yellow onion, cut into chunks | |
| 5 | carrots, cut into chunks | |
| 3 | parsnips, cut into chunks | |
| 5 | gold potatoes, cut into chunks | |
| 1 Tbsp | 15 ml | arrowroot powder (or cornstarch) |
Instructions
- Turn the Instant Pot to Saute for 10 minutes.
- After about 3 minutes, when it is hot, add the oil and then the venison roast.
- Sear both sides of the meat until browned.
- When the Saute cycle has finished, add the red wine, balsamic vinegar, herbs de Provence, salt and pepper.
- Place the lid on the Instant Pot. Make sure the knob is set to Sealing.
- Set the Instant Pot to Pressure Cook or Manual on High Pressure for 60 minutes.
- Allow the course to run and let the Instant Pot naturally release for 10 minutes, then carefully perform a manual release.
- Add the onion, carrots, parsnips, and potatoes to the Instant Pot on top of the venison. Toss everything around as best you can to get some of the liquid on top of the vegetables, but don't worry if they're not covered.
- Return the lid to the Instant Pot and turn the knob to Sealing. Set it to Pressure Cook or Manual for 10 minutes on High Pressure.
- Allow the cycle to run and immediately perform a manual release.
- Remove the vegetables and the venison from the pot. Simply shred the roast into chunks to serve.
- To make gravy, strain all of the pot juices into a medium saucepot. Whisk in the arrowroot powder. Cook 5-10 minutes over medium heat until desired thickness is reached. Taste before serving to check seasoning and stir in salt and pepper if desired.
Notes:
- Beef roast would work well, too.
- To make this in the slow cooker, saute the venison in a pan and add it to the slow cooker with all of the other ingredients. Cook 4-5 hours on high or 8 hours on low.
- Herbs de Provence is a French spice blend. If you have to substitute, use Italian seasoning.
- If you don't want to use red wine, beef stock could be used to substitute, however that method has not been tested.