Hearty, meaty elk stew with root vegetables in the Instant Pot
2 to 3 lb elk roast
salt & pepper
1 T olive oil
1 1/2 C red wine
1 T balsamic vinegar
1 t herbes de provence
salt & pepper to taste
5 medium carrots, peeled and chopped
4 Yukon Gold Potatoes, peeled and chopped
2 parsnips, peeled and chopped
1 onion, peeled and chopped
1 T cornstarch stirred into 1 T water
Salt and pepper the roast then brown on saute setting in Instant Pot in the olive oil, about 5 minutes on each side
Remove roast and set aside
Pour the wine & vinegar into the Pot and scrape bottom to get up any brown bits
Stir in the herbes de provence, 1/2 t salt, 1/2 t pepper then return the roast with any accumulated juices to the Pot
Set on high and cook for 1 hour, letting pressure reduce naturally
Add vegetables to Pot, cook on high another 10 minutes, letting pressure out manually
Remove meat and vegetables from Pot, placing on a serving platter
Stir cornstarch mixture into meat juices an cook on saute until gravy thickens slightly
Serve with gravy
Find it online: https://therockymountainwoman.com/elk-stew-with-root-vegetables/