Fast and Delicious Instant Pot Venison Mulligan Recipe
If you have one of those new pressure cookers (called Instant Pots) that make meals a breeze, you'll appreciate this mulligan recipe. A form of stew, it's ridiculously easy to throw together and have an awesome meal in far less time than it would take a normal stew.
Ingredients
- 1 lb venison cut into chunks
- 1/2 cup flour
- 1/2 tsp ground nutmeg
- 1/4 tsp ground black pepper
- 1 tsp salt
- 1 tbsp garlic powder
- 2 tbsp olive oil
- 1 cup sliced mushrooms
- 1 cup wine or beer any type
- 2 lbs red, yellow, or purple potatoes cut into wedges, about 8 wedges per potatoes, if large, or in half, if small
- 1 can condensed cream of mushroom soup
- 1 lb frozen or canned mixed vegetables any type
- 1 cup water
- 1/4 cup barley
- 2 tsp Bouquet Garni (see notes)
Instructions
- Mix flour, venison, salt, pepper, nutmeg, and garlic powder in the Instant Pot. Make sure the venison is coated.
- Add olive oil to the venison mixture.
- Add the rest of the ingredients to the Instant Pot.
- Close up your instant pot/pressure cooker and select the stew function. It should cook for a minimum of 30 minutes.
- Once finished, let it depressurize according to manufacturer's instructions.
- Stir. Add salt and pepper to taste. Keep warm until ready to serve.
Notes
Bouquet garni is a mixture of herbs you can make at home. I'm including the link to the recipe here on how to make your own.