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Discussion Starter #1
Backstrap ? Anyone try it? We all know how much back straps mean to us ... Can't think of a better way then the grill but was thinking about trying in the instapot.
My buddy other day could've been an info commercial for his new one he likes it so much. I'd hate to "wreck" one even though don't think it's possible besides over cooking
 

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By the time you brown it in sauté mode it's done.
 

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If it was your only way to cook, you could cut some medallions and use the saute setting with some oil and sear them quickly.

That would kind of work.
 

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Discussion Starter #6
Abort! Abort! Abort! :Modified_

Backstraps in an Instapot? Don't do it. There's no real reason to use a pressure cooker in any function to cook a tender piece of meat like a backstrap.
What I was thinking... But maybe worth a shot. "If" I try I'll keep ya posted , did find a recipe on the internet for it that sounded pretty damn good
 

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Venison stew is awesome from the instapot. Done is under an hour from adding ingredients to eating the finished stew

Easiest Instant Pot Venison Stew

The Easiest Instant Pot Venison Stew recipe with tender Venison and vegetables is simple, quick and easy to make and packed with flavor.

Ingredients

· 2 pounds lean venison stew meat

· 1 teaspoon sea salt

· 1/2 teaspoon ground black pepper

· 2 tablespoons olive oil or vegetable oil

· 1 cup low sodium beef broth

· 2 teaspoons Worcestershire sauce

· 1 teaspoon Dijon mustard

· 1 yellow or white onion, chopped

· 3 stalks celery, chopped

· 1 pound small baby potatoes

· 1/2 pounds baby carrots - 1/2 of a 1-pound bag

· 1 tablespoon herbs de Provence seasoning

· 1 teaspoon tomato paste

Instructions

· Pat the meat dry with a paper towel, and season with sea salt and pepper

· Hit SAUTE on the Instant Pot, and when it reads hot, add the olive oil and the stew meat. Brown 1 pound at a time and remove the browned meat to a plate until all of the meat is browned.

· Add the beef broth to the pot, and deglaze to remove any browned bits from the bottom of the pot

· Add the meat back to the pot and stir in the Worcestershire sauce and Dijon mustard.

· Add the celery, celery leaves, onion, potatoes, carrots, herbs de Provence and tomato paste Do not stir. Cover with lid, turn valve to Sealing position, and hit PRESSURE COOK for 30 minutes

· Pot will take a few minutes to reach pressure, then start counting down and cook for 30 minutes. Allow a 10 minute natural release, then do quick release to release remaining pressure

· When pin drops, remove lid, stir the stew, and serve. Or, hit SAUTE and mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir into the stew to thicken even more

Notes

Recipe was made in 6-quart Instant Pot electric pressure cooker
 
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