Venison Roast
Sink your jaws into this delicious, fall off the bone, venison roast! You'll be sending your husband off more frequently during this fall hunting season so you can make this delicious country dinner!
Equipment
- 1 Pressure Cooker
Ingredients
Roast
- 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
Baked Potatoes
- 8 Russet potatoes
- Butter for serving
- Shredded cheese for serving
- Sour cream for serving
Side Salad
- Greens spinach or mixed greens
- Cherry tomatoes diced
- Avacodo diced
- Red onion diced
- Carrots diced
- Black Olives chopped
Instructions
- 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.
Notes
I recommend cooking your venison after it has thawed over night. If you are cooking from frozen I would add at least an extra 30 minutes to the pressure time.
I personally don't like to cook the potatoes with the venison because the cooking time for this is so long. Rather than adding additional time at the end of the venison being cooked, I just bake the potatoes in the oven while the instant pot is decompressing. This lines up the timing for finishing up the meal perfectly!
We also like to serve baked beans or corn with this dinner, whatever we have on hand!
Tried this recipe?Let us know how it was!