This is so good and tasty that I just had to post the recipe.
1 Tablespoon avocado oil
1 – 1 1/2 lbs venison backstrap or tenderloin, cut into bite sized pieces (about 1 inch) with all sinew removed
4 cups yellow potatoes, washed and *cut into 1 inch pieces
3 large carrots, *cut into 1/2 inch to 1 inch pieces
2 celery stalks, *cut into 1/2 inch to 1 inch pieces
1 large yellow onion, diced
4 cloves of garlic, minced
1 – 15oz can of diced tomatoes
4 cups low-sodium beef bone broth (or 3 cups of broth + 1 cup of water)
1/4 cup coconut aminos
2 teaspoons unrefined sea salt
1 1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon apple cider vinegar
1 teaspoon blackstrap molasses (omit if using this recipe on a round of Whole30)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon (trust me!)
Turn the Instant Pot to Saute mode and add the avocado oil, venison and a pinch of salt and pepper and saute to brown the meat for 5 minutes.
After 5 minutes add in the onions and garlic and saute for another 3-5 minutes until the onions begin to become translucent.
Deglaze the pot with the bone broth and scrap up any bits stuck onto the bottom of the pot with a wooden spoon.
Add all remaining ingredients and stir to combine.
Place the lid on the Instant Pot, set the steamer valve to sealing and select high pressure / manual for 30 minutes.
Once the cooking time has finished, allow the Instant Pot to naturally decompress for 10 minutes before quick releasing any remaining pressure.
Once all the pressure has released, remove the lid, stir and taste. Add more salt if desired then serve and enjoy!
1 Tablespoon avocado oil
1 – 1 1/2 lbs venison backstrap or tenderloin, cut into bite sized pieces (about 1 inch) with all sinew removed
4 cups yellow potatoes, washed and *cut into 1 inch pieces
3 large carrots, *cut into 1/2 inch to 1 inch pieces
2 celery stalks, *cut into 1/2 inch to 1 inch pieces
1 large yellow onion, diced
4 cloves of garlic, minced
1 – 15oz can of diced tomatoes
4 cups low-sodium beef bone broth (or 3 cups of broth + 1 cup of water)
1/4 cup coconut aminos
2 teaspoons unrefined sea salt
1 1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon apple cider vinegar
1 teaspoon blackstrap molasses (omit if using this recipe on a round of Whole30)
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon (trust me!)
Turn the Instant Pot to Saute mode and add the avocado oil, venison and a pinch of salt and pepper and saute to brown the meat for 5 minutes.
After 5 minutes add in the onions and garlic and saute for another 3-5 minutes until the onions begin to become translucent.
Deglaze the pot with the bone broth and scrap up any bits stuck onto the bottom of the pot with a wooden spoon.
Add all remaining ingredients and stir to combine.
Place the lid on the Instant Pot, set the steamer valve to sealing and select high pressure / manual for 30 minutes.
Once the cooking time has finished, allow the Instant Pot to naturally decompress for 10 minutes before quick releasing any remaining pressure.
Once all the pressure has released, remove the lid, stir and taste. Add more salt if desired then serve and enjoy!
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