Instant Pot Braised Venison with Red Wine and Thyme
Instant Pot Braised Venison with Red Wine and Thyme is a luscious dish that combines tender venison with aromatic herbs and a rich red wine reduction. This recipe is perfect for cozy dinners or special occasions, offering an unforgettable culinary experience that will impress family and friends alike. The Instant Pot ensures quick cooking while preserving all the flavors, making it an ideal choice for any home cook looking to indulge in gourmet flavors effortlessly.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Ingredients
Scale
- 2 lbs venison shoulder or roast
- 1 cup dry red wine (Merlot or Cabernet Sauvignon)
- 4 sprigs fresh thyme
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup low-sodium beef broth
- 2 tbsp olive oil
- 2 bay leaves
Instructions
- Gather all ingredients; chop onion and garlic.
- Set the Instant Pot to 'Sauté', add olive oil, and sear the venison on all sides for about 5 minutes.
- Remove the venison; sauté onions and garlic until softened (about 3 minutes).
- Deglaze the pot with red wine, scraping up brown bits; simmer for 2 minutes.
- Return the venison to the pot; add beef broth, thyme, and bay leaves. Stir gently.
- Secure the lid and set to 'Manual' high pressure for 45 minutes. Allow natural release for 15 minutes before quick release.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg
Keywords: - For a non-alcoholic version, substitute red wine with hearty broth. - Enhance texture by adding carrots or mushrooms during cooking. - Experiment with fresh herbs like rosemary or oregano for unique flavors.