PRESSURE COOKED VENISON RECIPES
PRESSURE COOKED VENISON ROAST & GRAVY | JUST A PINCH RECIPES
Pressure cooking your deer roast makes it so tender you can cut it with your fork ! We love this recipe and I'm sure your family will too.
Provided by Millie Johnson @BISCUITMAKR
Categories Other Main Dishes
Prep Time 10 minutes
Cook Time 1 hours 20 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Mix up seasoning ingredients and sprinkle on all sides of the roast. Save leftover seasoning.
- Get a skillet hot then add olive oil. Sear meat on all sides.
- To small pressure cooker add 2 cup water, 1 cup broth and 2 gravy packages and the leftover seasoning mix. Whisk together.
- Add meat to pressure cooker. Take 1 cups water and deglaze the pan that you seared the meat in. Pour this into pressure cooker.
- Put lid on and turn on high. Vent for 10 minutes then add weight on. Reduce heat to maintain pressure. For my altitude I cooked 1 hour and 20 minutes at 15 pounds of pressure. Check with your manual for your area.
- Let pressure come down then remove top. Remove meat for carving and bring liquid to a boil. In a bowl add 1/2 cup water then mix in the corn starch. Add this slurry to the liquid and bring back to a boil.
- Slice roast and place in serving platter/bowl. Pour up gravy for gravy boat and pour the rest over the roast.
VENISON - PRESSURE CANNED RECIPE - FOOD.COM
A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to me by a friend. Requires a pressure canner.
Total Time 2 hours
Prep Time 30 minutes
Cook Time 1 hours 30 minutes
Yield 2-3 quarts
Number Of Ingredients 2
Steps:
- Remove all fat from meat.
- Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
- Add 1 tsp salt per pint; 2 tsp salt per quart.
- Do not add any water in jars.
- Clean jar edge, add ring and top, and turn to fit snugly- not tight.
- Add jars to canner and 2 to 3" of water.
- Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
- Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
- Do not put canner under cool water to cool it.
- Just go to bed and leave it over night, removing the jars from the canner the next day.
- Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
- If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
- Do not re-process.
- This keeps well for 2 years.
- Note: A hot-water bath is not adequate for processing meats.
- You can use fresh or frozen (thawed) venison for this recipe.
- If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.
Nutrition Facts : Calories 755.9, FatContent 18.1, SaturatedFatContent 4.3, CholesterolContent 122.6, SodiumContent 0, CarbohydrateContent 1.4, FiberContent 0, SugarContent 0, ProteinContent 146.4
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