Venison Roast

Instant pot cooking instructions

1. Turn instant pot on sauté mode. Dry roast well. Liberally salt and pepper roast. Brown the roast on first side for about 5 minutes.
2. Flip and brown the second side.
3. Add the stock, red wine, balsamic vinegar, rosemary, thyme and more salt and pepper.
4. Turn off sauté mode and place lid on instant pot. Turn vent to seal. Select meat/stew mode and adjust timer to 90 minutes.
5. Meanwhile chop vegetables and potatoes.
6. Perform a quick release. Add vegetables to instant pot.
7. Add potatoes and vegetables. Turn vent to seal position again. Set on manual mode for 15 minutes, depending on the size you cut the vegetables.
8. Allow pot to natural release ( leave it alone) for 15 minutes after timer is up. Remove deer meat and veggies to a platter. Tent with aluminum foil.
9. Make a cornstarch slurry. Mix cornstarch with water. Whisk with a fork. Pour slurry into instant pot and turn back on to sauté mode for a couple minutes until gravy thickens.

Slow cooker cooking instructions

1. Brown roast in a cast iron skillet over medium high heat.
2. Once meat is browned, remove it to the slow cooker.
3. Reduce heat. Add vegetables to skillet. Sauté for a couple minutes. Remove to a bowl with slotted spoon. Set aside.
4. Add the red wine to the skillet, cook scraping up the browned bits from the bottom.
5. Add the pan drippings of the skillet to crockpot along with the other liquids, spices, salt and pepper. Cook on low for about 6 hours.
6. Next add the veggies to the pot. Cook for another hour or 2 until vegetables are tender and the meat breaks easily with a fork.
7. Remove deer meat and veggies to a serving platter. Tent with aluminum foil.
8. Make a cornstarch slurry. Mix cornstarch with water. Whisk with a fork. Pour slurry into slow cooker. Increase heat to high. Cook for about 20 minutes until sauce thickens.

Stovetop cooking instructions

1. Brown roast in a Dutch oven over medium high heat.
2. Once meat is browned, reduce heat. Add vegetables to skillet. Sauté for a couple minutes. Remove to a bowl with slotted spoon. Set aside.
3. Add the red wine to the pan, cook scraping up the browned bits from the bottom.
4. Add the other liquids, spices, salt and pepper. Cook on low for about 3 hours.
5. Next add the veggies to the pot. Cook for another hour or 2 until vegetables are tender and the meat breaks easily with a fork.
6. Remove deer meat and veggies to a serving platter. Tent with aluminum foil.
7. Make a cornstarch slurry. Mix cornstarch with water. Whisk with a fork. Pour slurry into pot. Cook and stir sauce for a couple minutes until sauce thickens.

How to bake / braise roast

1. Brown roast in an oven-proof Dutch oven over medium high heat.
2. Once meat is browned, reduce heat. Add vegetables. Sauté for a couple minutes. Remove to a bowl with slotted spoon. Add the red wine to the pan, cook scraping up the browned bits from the bottom.
3. Add the other liquids, spices, salt and pepper. Place Dutch oven in low heat oven (250°F/ 100°C). Braise for about 3 hours.
4. Next add the veggies. Cook for another hour or 2 until vegetables are tender and the meat breaks easily with a fork.
5. Remove deer meat and veggies to a serving platter. Tent with aluminum foil.
6. Make a cornstarch slurry. Mix cornstarch with water in a small bowl. Whisk with a fork. Pour in slurry. over medium heat. Cook and stir sauce for a couple minutes until sauce thickens.