I have cooked venison roasts just about every way possible, but I have never been able to achieve a roast as tender or juicy than the one I cook with a pressure cooker. Full disclosure: I don’t use a traditional pressure cooker, I have an Instant Pot. These handy little countertop cookers are much like a slow cooker, and can be used for that, but are also very capable pressure cookers.
Here is how I do it:
- 3 Tbsp Oil
- 3 Tbsp Butter
- 1 Onion - diced fine
- *2-3 pound Venison Roast
- **2 Cups Beer (use your favorite)
- 4 Cups Beef Broth
- ***3-4 Tbsp Hi Mountain Seasonings Venison Rub Blend
- 2 Tbsp Cornstarch
- 2 Tbsp Cold Water
- ****1 Batch Egg Noodles
*Roast: While I use venison, a beef roast can easily be substituted here, and the outcome is equally as delicious! So, if you are light on venison, pick up a beef roast.
**Beer: Not a fan of the dirty water? That’s okay! Just substitute with beef broth.
***Seasoning: If you don’t have any Venison Rub Blend in your pantry, then you definitely need to try it! However, if you don’t have any on hand right at the moment a simple mixture of salt, pepper, garlic powder and onion powder will work great here. Mix it to your liking.
****Egg Noodles: I make mine from scratch and the recipe for that is below. However, you can also buy a bag of frozen egg noodles at the store.
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Let’s get cooking!
- Cut your roast into pieces. I do about 2x2-inch cubes then season them with Venison Rub Blend.
- Add butter and oil and allow it to get hot. Brown/sauté your seasoned venison cubes.
Note: I have an Instant Pot and it has a “sauté” feature built in. If you don’t have an Instant Pot, then you’ll just sauté right in the bottom of your pressure cooker once it’s piping hot. You don’t need to cook these cubes all the way through, you just want some color on the outside. Depending on the size of the roast you may have to do this in 2-3 different batches.
- Once you brown the cubes, take them out, put them on a plate and set them aside for a few minutes.
- Add diced onion into pot and sauté until translucent.
- Pour ½ cup of beef broth in the bottom of the pan and stir, scaping all the remnants off the bottom left behind by the venison and onions. All that brown stuff isn’t burned...it’s intense and awesome venison flavor!
- Once the bottom has been scraped clean you’re ready to add all your meat (and any juices on the plate) back into the pot. (Turn sauté function “off” if using Instant Pot.)
- Pour in your beef broth and beer.
- Put the lid on your pot and turn the valve on top to “sealing”. (Instant Pot)
Note: Depending on the type of pressure cooker you are using, prepare your pot accordingly.
- Cook your roast on high pressure for 45 minutes. (Instant Pot - use “manual” setting and adjust cook time to 45 minutes)
- Let the pot pressurize and cook for the allotted time and once finished, let it release naturally.
If you’re in a hurry and can’t wait to let it release naturally completely, wait 15-20 minutes and then open the valve to allow the pressure to finish releasing.
- Once the pressure has been released, open the lid. Your roast should be tender. At this point you have to decide if you want to shred your meat or leave it in big chunks. It shreds easily with two forks.
- Return to the “sauté” mode and add your egg noodles into the pot with the meat and liquid. Because we added plenty of liquid to begin with, there is enough moisture to cook the noodles through. It will take 8-10 minutes for the noodles to soften.
- Once the noodles have cooked through, it’s time to thicken the sauce. Stir the cornstarch and cold water together and pour it into the pot. Stir as it thickens and once it reaches the desired consistency turn the pot off.
- Serve up the venison and noodles right away, or you can keep it warm with the “Keep Warm” function on an Instant Pot. (This is awesome for any meal where Trav happens to be out hunting and I can’t count on him to be home at an exact time.)
- You can serve this on its own, over a bed of mashed potatoes, with garlic bread - the options are really endless. It’s also awesome reheated the next day!
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- 1 Cup Flour
- 2 Eggs
- 1 Tbsp Butter (optional)
Note: You don’t have to make noodles from scratch, you can pick up a bag of frozen egg noodles at the store. However, these are quick and easy, and anyone can do it, I promise!
For the love of noodles, let’s do this:
- In a large mixing bowl, add 1 cup of flour. (I do this with a KitchenAid stand mixer.)
- Crack 2 eggs into the same bowl with the flour.
- Using the dough hook on my stand mixer, I start out at a slow speed to let the flour and eggs begin combining. (Start too fast and you’ll have a mess of flour everywhere!)
Note: if you don’t have a mixer, then combine with a fork and then transfer to a clean work surface and knead thoroughly with your hands until the dough comes together and is smooth and no longer sticky.
- Once the dough becomes crumbly, I increase the speed to about medium and let it knead the dough until it forms a ball.
- Add the butter and turn the speed to medium again, letting it knead until the butter is incorporated and the dough ball is smooth and not sticky.
- Take the ball, form it into a disc and cover it with plastic wrap and put it in the refrigerator to cool for 20-30 minutes.
- Pull the dough ball out of the refrigerator and cut it into 4-6 manageable pieces.
- On a lightly floured work surface, take one piece of the dough and begin rolling it out.
Note: you have to determine how thick you like your noodles. I prefer mine pretty thin, but that’s up to you.
- Once you have it rolled out, cut ¼ inch strips. I find this is easiest with a pizza wheel. However, a regular knife will work just fine, too.
- With your noodles cut to size, separate them and lay them out to dry. I put a large sheet of foil or parchment paper on my kitchen table and sprinkle them out.
- Repeat with the rest of the dough, rolling, cutting and laying out on foil until your dough is gone.
- Done! Just add your noodles to your liquid when the roast is ready.
Dinner is served! My family is obsessed with this meal and there are rarely any leftovers. Dishes scraped and licked clean at the end of a meal is pretty good indication that everyone was satisfied :-)