Pressure Cooked Venison Roast with Spicy Gravy

barbara lentz


This time of year I am always trying to come up with new ways to cook venison. Using a pressure cooker helps the venison to cook so tender it just falls apart. You don't have a pressure cooker you can braise this in the over on 300 degrees for about 4 hours and get the same results. If you don't want this spicy don't add the chipotle peppers and if you don't want to use wine just replace it with water. This recipe is easy to tweak to your own tastes.


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10 Min
1 Hr
Pressure Cooker/Instant Pot


  • 2 lb
    venison roast
  • 4 c
    beef broth
  • 2 c
    merlot wine or any dry red wine
  • 4 c
    crushed tomatoes
  • 1 large
    onion diced
  • 6 clove
    garlic minced
  • 1
    knorr homestyle beef bouillon
  • 2
    chipotle peppers in adobo sauce minced
  • 1 1/2 c
    heavy cream
  • 3 Tbsp

How to Make Pressure Cooked Venison Roast with Spicy Gravy


  1. Place all ingredients except heavy cream and cornstarch in pressure cooker. Bring to pressure and cook about 45 minutes.
  2. Remove roast to cutting board. Place pan drippings in heavy saucepan. Bring to a boil and let reduce for about 10 minutes
  3. Mix cornstarch and heavy cream together. Stir into sauce to thicken it.
  4. Serve over mashed potatoes, noodles or rice

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About Pressure Cooked Venison Roast with Spicy Gravy

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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