Venison Roast is a great meal to cook in the Instant Pot. Pressure cooking makes it tender and flavorful.
Venison Roast in the Instant Pot
First, set the Instant Pot to Sauté, and when it is hot, add the oil. Carefully place the roast into the hot oil, and brown on all sides. It should only take about two minutes per side to get it nice and browned.
Second, add the sliced onions - I like to add them while the roast is browning, so the onions can soften and brown a little bit, too. It just adds to the flavor!
Next, add the broth, Au Jus seasoning, garlic, thyme, salt, pepper, and rosemary. Stir and lock the lid into place.
Finally, let it pressure cook for 80 minutes, then allow it to natural release for 15 minutes, then quick release any remaining pressure.
How to serve IP Venison Roast
Slice and serve on rolls with the juice on the side, French-Dip style. Or, thicken the juices with flour or cornstarch and serve as gravy over potatoes or noodles.
Here is a great mashed potato recipe. And this Soft French Bread would be amazing on the side! And don't forget the greens - try this tasty spinach salad that my family loves.
My southern side comes out when I see all that delicious broth! I mixed some flour and water, and stirred it into the broth, and cooked it till thickened. Pour that over some buttery mashed potatoes for comfort meal like nobody's business!
Venison Roast Instant Pot
Ingredients
- 1.5 lb venison roast
- 2 Tablespoons olive oil
- 6 cloves garlic sliced
- 1 packet au jus seasoning
- 1 onion sliced
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 2 cups beef broth or water
Instructions
- Turn Instant Pot to Saute setting. When hot, add oil and roast. Brown on all sides.
- Add onions and garlic when roast is almost finished browning. Stir and brown onions 1-2 minutes.
- Add broth, au jus, and seasonings. Stir. Seal lid into place and set to pressure cook for 80 minutes. When time is up, allow to natural release for 15 minutes, then quick release remaining pressure.
- Use tongs to remove roast to cutting board. Slice and return to juices.
To Make Gravy:
- When the roast is out of the pot, set to Sauté again. Add 2 tablespoons of cornstarch (or flour) to ¼ cup cold water. Stir until smooth. Pour into pot juices, and stir, until gravy is thickened.
Nutrition
We love venison! We are farmers and harvest a few deer from our lands each year. I’m always trying new recipes and am very pleased to have found this one. I cooked a 4.5 pound roast following the 3X recipe and it was excellent. My only change was that I used my gas grill to sear the roast instead of sautéing it.
Thanks for a great recipe.
This is a great recipe. I served it with green vegetables, mashed potatoes and gravy. Tomorrow I will use the leftovers to make soup. Definitely a do again! Thanks for sharing.
Wow, that was so easy to make and delicious!!! No game taste at all and full of flavor! Tased as good as high quality beef. And the insta-pot was the perfect way to cook it. 👍🏼👍🏼👍🏼
Made without the thyme and rosemary since my husband doesn’t like those flavors, but followed the rest of the recipe exactly. The middle of my roast was still a little bit frozen, but it turned out so tender! Easily could cut with just the fork. Hoping this years hunt is fruitful so we can make this again! All picky eaters approved!
I tried this recipe with two deer roast and the only thing I did differently was to add 1 1/2 packets of Au Jus sauce instead of one.
It was fantastic! Everyone loved it!!
I fixed a deer roast using this recipe and it was fantastic!! My family loved it and I have to say it was the best roast I’ve ever had. I wish I had a computer and printer because I would put this recipe in my old cookbook the easy way but since I don’t I’ll write it down. You should seriously try it!