Sink your jaws into this delicious, fall off the bone, venison roast! You’ll be sending your husband off more frequently during the fall hunting season so you can make this delicious country dinner!
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When my husband killed his first large game in 2021, I was unsure how to cook it. Turns out that elk was very easy to cook and so delicious to eat. Fast-forward a year and we are in a different state and hunting deer. I thought, cool I know how to cook wild game, I’ve done this before. Wrong!
The first time I made deer was not a pleasant experience. It came out so tough, chewy, and just plain gross. I talked to some locals that cook it regularly and found out it really needed to cook longer to become more tender. Since I don’t own a crock pot, I turned to my favorite kitchen tool – my instant pot! Using the instant pot after my first two failures created the most delicious, fall off the bone venison.
Venison Pot Roast – The Ultimate Country Dinner
The idea of my husband going out to hunt and bring home the bacon (or in this case, the deer) is such a traditional feeling to me. Growing up in the city, this never happened. Occasionally, it was talked about when I’d visit my country cousins during the summer or family vacations, but never had I experienced this until I was in my mid-30’s.
Just like when he got the elk, I love the idea of using as much of the animal as possible. So after cooking this pot roast, you can count on the fact that I used those bones to create bone broth!
How To Make Venison Roast In The Instant Pot
- 3-4 lbs Venison Rump or Shoulder Roast bone in
- Garlic powder or minced
- Onion powder
- Salt/pepper to taste
Seemingly the four spices may not seem like it’s enough for flavor, however, this combination makes the best rub for many different animal cuts. It’s our favorite on brisket, steak, pork tenderloin, and many others!
Sides to accompany the roast
- Baked Potatoes
- Side Salad
- Baked Beans
Steps for Making Venison Roast in the Instant Pot
The first step will be to place your trivet at the bottom of the instant pot and pour 1 cup of water in.
Next you will combine the spices and rub over the venison.
Then placing your meat inside your instant pot, you will then put the lid on and manually set your pressure cooker to cook for 1 hour. Also, ensure that your release valve is set to “sealing”.
Once this has finished cooking, allow the instant pot to decompress on its own. This will take about an hour to an hour and a half. At this time, if you are serving sides, I suggest starting them now. I recommend starting your baked potatoes first.
Preheat your oven to 400℉.
Clean your potatoes and then using a fork, poke holes in the outside and around the potato.
Bake in the oven for 45 minutes to an hour. Starting this at the same time your roast is decompressing will make them finish at the same time!
After getting your potatoes in the oven you will have plenty of time to work on the side salad or any other side you plan to make with dinner.
If making a side salad, my favorite, quick salad includes diced tomatoes, carrots, red onion, avocado, and black olives. All assembled over mixed greens and served with dressing.
Once the roast is done, remove from the instant pot and allow to cool before cutting into it.
While the roast is cooling, pull out the potatoes and allow to cool before handling. I like to get the topping for the potatoes ready at this time. We like to top our potatoes with a sprinkle of salt, slab of butter, shredded cheese, and sour cream.
Let me know in the comments if your family hunts deer! I’d love to hear if you like this recipe!
The meek shall eat and be satisfied: they shall praise the LORD that seek him: your heart shall live for ever. Psalm 22:26
- 1 Pressure Cooker
- 3-4 lbs Venison Rump or Shoulder Roast bone in
- 1 Tbsp Garlic powder or minced
- 1 Tbsp Onion powder
- 2 Tbsp and 2 tsp Salt
- 2Tbsp and 2 tsp Pepper
- 8 Russet potatoes
- Butter for serving
- Shredded cheese for serving
- Sour cream for serving
- Greens spinach or mixed greens
- Cherry tomatoes diced
- Avacodo diced
- Red onion diced
- Carrots diced
- Black Olives chopped
- In an instant pot you will place the trivet and pour 1 cup of water in.
- Next you will combine 1 Tbsp Garlic, 1 Tbsp Onion, 2Tbsp and 2 tsp Pepper, and 2 Tbsp and 2 tsp Salt to taste.
- Rub your herb mix over the 3-4 lbs Venison. Then place inside your instant pot.
- Manually set your pressure cooker to cook for 1 hour. Also, ensure that your release valve is set to "sealing".
- Once this has finished cooking, allow the instant pot to decompress on it's own. This will take about an hour to an hour and a half. At this time I recommend starting your baked potatoes and side salad.
- Clean your 8 Russet potatoes . Then using a fork, poke holes in the outside around the potato.
- Bake in the oven at 400℉ for 45 minutes to an hour. Starting this at the same time your roast is decompressing will make them finish at the same time!
- After getting your potatoes in the oven you will have plenty of time to work on the side salad.
- Start by chopping the Cherry tomatoes, Red onion, Carrots, Black Olives, and Avacodo.
- Assemble the salad topping on top of your Greens and serve with your favorite dressing. Serve with roast and potatoes.
- Garnish potatoes with your favorite toppings, our family's are Butter, Shredded cheese, and Sour cream.
Looking for more inspiration to use the whole animal? Try these other great recipes
- How to make and purify tallow
- Lavender Whipped Tallow – An alternative to processed lotions
- Instant Pot Bone Broth
- Turkey Alfredo
Need some breakfast ideas? Try out these Einkorn flour recipes!
Would you like some weekly meal planning inspiration? Peek behind the scenes of How I Plan Meals for my family!