Instant Pot Oxtail and and Chicken Heart Stew

Now I started this page to share my wild game recipes with the world but I couldn’t resist this one that fell perfectly onto Valentine’s Day!

This is one of those perfect throw it in the pot and leave it type of recipes.

Oxtail and Chicken Heart Stew

Ingredients:

1-1 1/2 lbs oxtail 1 lbs chicken hearts

2 Tbsp duck fat

1 cup bone broth

1 large onion, chopped

8 cloves garlic, roughly chopped

2 Tbsp balsamic vinegar

2 Tbsp coconut aminos(or soy sauce)

2 Tbsp sun dried tomato paste

2 bay leaves

1 tsp dried oregano

1 tsp dried thyme

3 cups butternut squash, cubed

1/4 cup parmesan cheese

2 Tbsp butter

2 Tbsp heavy cream

Salt and Pepper to taste

Directions:

1. To start turn instant pot setting to “sauté” function place duck fat and let warm until instant pot reads “hot.”

2. Salt and pepper oxtails, sear both sides for 1-2 minutes per side and remove. Deglaze pan with bone broth and stir vigorously with wooden spoon. Turn ”sauté“ function off and set instant pot to high pressure for 40 minutes, with a natural release.

3. Add back in oxtails, chicken hearts and in the rest of the ingredients, minus the butternut squash. Place butternut squash in a heatproof bowl that will fit in the instant pot and place on top of oxtails and chicken hearts.

4. Replace lid on instant pot and let seal and pressurize. After natural release setting for 30 minutes, carefully remove butternut squash, add butter, parmesan and heavy cream, mash.

5. Serve immediately over mashed butternut squash.