PRESSURE COOKING VENISON ROAST 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.
PERFECT PRESSURE COOKER POT ROAST RECIPE | ALLRECIPES
I make this meal quite often it is so simple and so quick and always comes out perfect, if you love tender roast you must try this!
Provided by MamaShea
Categories Pot Roast
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the roast on all sides in the hot oil.
- In a small cup or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onion.
- Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds (mine whistles). Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before unsealing the lid. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Nutrition Facts : Calories 442.9 calories, CarbohydrateContent 10.6 g, CholesterolContent 103.5 mg, FatContent 30.8 g, FiberContent 0.5 g, ProteinContent 28.1 g, SaturatedFatContent 11.1 g, SodiumContent 1644 mg, SugarContent 3.5 g
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- Slice the roast and serve with gravy and your favorite side dish.
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