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Thread: Instapot and Wild Game

  1. #1
    Forum Admin Brian M's Avatar
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    Default Instapot and Wild Game

    Does anyone on here cook with an Instapot? We picked one up last year and have used it a few times, but I haven't taken the time to really learn how to use it well.

    Any recipes using wild game would be much appreciated, as would any general tips. Thanks!

  2. #2
    Member AK Troutbum's Avatar
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    We also bought one last year and have also only used it a handful of times with wild game. That said, the recipes that I have gotten off of YouTube have turned out very good. Another good place to look is allrecipes.com.


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  3. #3
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    Add something to moisten the meat. I found it dried caribou out pretty bad if I didn’t add enough liquid. That was a roast though.

  4. #4
    Member ak_cowboy's Avatar
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    We've used it with roasts, chicken, and pork so far. It works really well and hasn't dried out anything yet.
    Supposed to make really good spaghetti and meatballs as well.

  5. #5
    Forum Admin Brian M's Avatar
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    What do you guys add to make the roasts? I was raised on crock pot meals with flavorless meat and soggy carrots. I want something flavorful and rich. Open to all suggestions!

  6. #6
    Moderator bkmail's Avatar
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    Couple bacon strips helps
    Add a packet of brown gravy mix, really helps.

    Biggest thing I found is cut of meat though. A roast with no natural marbling or bone with marrow and cartilage will be on the dry side. The absolute best roasts we have discovered are the moose jumps and deer neck roasts. Hand saw them up, none in, layers of fat, etc...
    We pressure cook these and they will blow away a prime rib roast. Pressure cooker does it in under an hour all said and done. Add turnips, rudabeggies , onions, etc.... Moose hump is phenomenal!
    Bk

    Sorry Brian, kinda strayed off your hotpot topic.
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  7. #7
    Supporting Member Old John's Avatar
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    Have to agree with Brian, veggies cooked in the crock pot come out a little mushy, but that's never seemed to bother anyone in this household. The Petty Officer in charge of laundry and morale starts off with a packet of onion soup, then the meat, with the veggies (Onions, Carrots, etc) on top. Cook it for 6 hours on low and the meat still slices nicely. Cook it longer and the meat falls apart. either way, nice slices or "pulled" moose makes great sandwiches the next day (Provided there is any left over). the liquid in the bottom of the crock pot makes an excellent gravy, which when applied liberally to the dry game meat counter acts some of the dry effect.

  8. #8
    Member cod's Avatar
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    Try some ‘Better Than Bullion’ paste to your pot. It comes in a fist size jar. Excellent help with flavor. Also Lipton Onion soup to any pot gives flavor.
    Your sarcasm is way, waaaayyyyyyyy more sarcastic than mine!
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  9. #9

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    I'm a big fan of instant pot and moose. The Instant pot does an incredible job on moose ribs. 35 min in the pot then a 5min on the grill is hard to beat. And that lower shank meat that's so full of tendons it's hard to grind comes out completely tender, almost buttery out of the instant pot. Does a wonderful job on roast too, so easy and delicious. It's worth having an IP just for the great job it does on rice, beans and steel cut oats!

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