Instant Pot Venison Steak With Onions Peppers Recipes

INSTANT POT VENISON STEAK RECIPE

Steps:

• Remove butcher paper or plastic wrapping from frozen venison and place inside the pot.
• Sprinkle over one Tablespoon of onion soup mix per pound of meat.
• Pour one 14.5 oz. can of quality beef broth into the inner pot and lock the lid.
• Press the "Manual" button using high pressure and set the time for 90 minutes.
• When the 90 minutes are up, allow the instant pot to come to natural pressure release.
• When the float valve drops, open the lid and remove the meat.
• Serve alongside roasted vegetables or your favorite sides.

VENISON STEAK WITH PEPPERS AND ONIONS

Steps:

• In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
• Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
• Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.