Instant Pot Fried Venison

For added flavor, saute garlic and herbs in the oil before frying the venison.

If the venison appears tough after pressure cooking, it may need more cooking time, so be sure to check it before serving.

Try adding sliced bell peppers along with the onions when cooking in the pressure cooker to add more veggies to the dish.

What type of venison is best for frying?

Cuts like the loin or tenderloin are the most tender and desirable for frying, but other cuts can also be used if prepared correctly.

Can I use other types of meat instead of venison?

You can substitute beef, pork, or even chicken, but cooking times may vary, and the flavor will change accordingly.

What can I use instead of Worcestershire sauce?

You can substitute soy sauce mixed with a bit of vinegar and a pinch of sugar.

What is the purpose of flouring the meat?

Flouring the meat helps to create a crispy crust when frying and helps to thicken any sauce that may form when pressure cooking.

What kind of oil is best for frying?

A high smoke point oil such as canola, peanut, or vegetable oil is ideal for frying.

How can I check if the oil is at the right temperature for frying?

You can check if the oil is ready by dropping in a small piece of bread or a pinch of flour; it should sizzle immediately when the oil is hot enough.

What does cooking under pressure do to the meat?

Cooking under pressure breaks down the tough fibers in the meat, making it more tender and flavorful in a shorter amount of time.

Can I add other spices or herbs to the coating mixture?

You can add spices like garlic powder, onion powder, paprika, or fresh herbs such as thyme or rosemary for additional flavor.

Can I skip frying the venison before pressure cooking?

While you can skip frying, browning the meat adds flavor and texture, so it's recommended if possible.

How should I store leftovers?

Store leftover venison in an airtight container in the refrigerator for up to 3-4 days.

Can this dish be frozen?

You can freeze leftovers. Allow the venison to cool completely, then transfer to airtight freezer containers or bags. It can be frozen for up to 3 months.

How should I reheat the leftovers?

Reheat in the microwave or slowly in a pan over low heat. You may need to add a bit of water or broth to keep it from drying out.

Can I bake this in the oven instead of cooking in the pressure cooker?

You can bake the venison in the oven instead of using the pressure cooker. After browning the venison in a skillet, layer the sliced veal with the onions, add a splash of broth or water, cover with foil, and bake at 325 degrees F for 1 1/2 to 2 hours, or until the venison is tender. Be sure to check occasionally and add more liquid if needed to prevent it from drying out.

Pressure Cooker: For cooking the venison, which tenderizes the meat and allows for faster cooking times.

Measuring Cups and Spoons: For measuring the Worcestershire sauce, mustard, and oil.

Mixing Bowl: Used for combining the Worcestershire sauce and mustard to create the paste that is applied to the venison.

Tongs or Fork: For flipping the venison in the pressure cooker while browning.

Cutting Board and Knife: For slicing the onion and potentially preparing the venison if it is not already cubed or sliced.

Creamy Mashed Potatoes: Serve classic mashed potatoes as a smooth, creamy base to balance the texture of the fried venison.

Garlic Green Beans: A side of sauteed green beans with garlic adds a fresh and crunchy contrast to the fried venison.

Homemade Barbecue Sauce: Use this as a dipping sauce for the fried venison. The tanginess and sweetness of the sauce bring out the flavors of the mustard coating on the meat.

Coleslaw: A tangy, creamy slaw adds a fresh contrast.

Roasted Root Vegetables: The natural sweetness and earthy flavors of roasted carrots, parsnips, and potatoes complement the savory notes of the venison.

Savory Gravy: Drizzling gravy over the venison adds savory moisture that enhances the dish's flavor. This is especially good when serving over mashed potatoes.

Stuffed Mushrooms: Serve cheesy stuffed mushrooms as an appetizer before the venison. The umami from mushrooms pairs well with venison and sets the stage for a hearty meal.

Cornbread: A side of cornbread provides a slightly sweet and crumbly complement to the savory venison. It's perfect for soaking up any juices or sauces on the plate.

Wine Pairings
Cabernet Sauvignon: A big, bold Cabernet with its dark fruit flavors and tannins can stand up to the rich, gamey taste of venison. Look for one with hints of blackcurrant and a touch of oak.

Malbec: A Malbec often has a fruitiness that balances nicely with the rich, earthy qualities of venison. Pick one with dark cherry and plum notes and a velvety texture.

Syrah/Shiraz: Opt for a Syrah or Shiraz featuring peppery and dark fruit notes. This wine will echo the intensity of the flavors in the dish.

Other Alcohol Pairings
Bourbon: A smooth bourbon brings sweetness and a hint of vanilla that meshes wonderfully with the flavors in the venison.

Pale Ale: A crisp pale ale's hoppy bite can cut through the richness of the fried venison. Its mild orange and grapefruit notes add a refreshing counterpoint to the dish.

Red Sangria: This fruity drink with wine and brandy resembles an alcohol-forward fruit punch. Look for a recipe that emphasizes citrus and berries to match with the savory notes of the dish.

Non-Alcoholic Pairings
Sparkling Water with Lime: The sparkling water keeps things light and refreshing, while a squeeze of lime brings a zing that can enhance the overall meal.

Freshly Squeezed Fruit Juice: Raspberry or pomegranate juice provides a fruity base that cuts through the heaviness of the fried venison.

Spiced Apple Cider: A warm spiced apple cider complements the gamey flavors of venison nicely because of its sweetness and underlying cinnamon notes.