10/26/2022
Idk about you, but we are feeling 😅 the burden of rising protein prices at the grocery. This has prompted our family to heavily rely on our meat freezer - elk and venison (deer) - thanks to my husband who loves to hunt.
Ground elk and deer are super easy to work with, but the larger cuts of these can be difficult for since they're so lean. I've learned that the key to cooking these types of roast is using an instant pot 💁♀️
I used my husband's family recipe with some modifications - not sure from where the recipe originates!
To make this venison roast:
Brown half a pack of bacon in the IP using the sauté function. Remove bacon, then sauté one onion until caramelized. While onions are caramelizing, coat the roast with about a tablespoon of ground coriander. When onions are done, add the seasoned 2 # roast, about 1/4 cup oil, about 2 cups of water, and a tablespoon of low-sodium better than bouillon beef stock. Pressure cook on high four about 4-hours, or until fall-apart tender and then shred.
For my 16 month old, I served the po-boy open faced with homemade cabbage and sliced strawberries. I ate the exact same meal, just in po-boy form with coleslaw on my sandwich. Would you make this recipe?
