Best Pressure Cooked Venison Roast With Gravy Recipes
INSTANT POT® VENISON POT ROAST
Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Instant Pot® to the rescue! The end result is perfectly tender venison roast and perfectly crisp-tender veggies, all in 3 hours.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Game Meats Venison
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
- Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
- Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 20.9 g, Cholesterol 114.3 mg, Fat 5.6 g, Fiber 2.3 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 681.8 mg, Sugar 1.8 g
VENISON - PRESSURE CANNED
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.
Provided by BeachGirl
Categories Deer
Time 2h
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, Fat 18.1, SaturatedFat 4.3, Cholesterol 122.6, Carbohydrate 1.4, Protein 146.4
PRESSURE COOKED VENISON ROAST WITH SPICY GRAVY
This time of year I am always trying to come up with new ways to cook venison. Using a pressure cooker helps the venison to cook so tender it just falls apart. You don't have a pressure cooker you can braise this in the over on 300 degrees for about 4 hours and get the same results. If you don't want this spicy don't add the...
Provided by barbara lentz
Categories Wild Game
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Place all ingredients except heavy cream and cornstarch in pressure cooker. Bring to pressure and cook about 45 minutes.
- 2. Remove roast to cutting board. Place pan drippings in heavy saucepan. Bring to a boil and let reduce for about 10 minutes
- 3. Mix cornstarch and heavy cream together. Stir into sauce to thicken it.
- 4. Serve over mashed potatoes, noodles or rice
PRESSURE COOKED VENISON ROAST WITH GRAVY
I am always looking for ways to cook venison at this time of year. By using a pressure cooker the roast comes out fork tender and it cooks fast.
Provided by barbara lentz
Categories Wild Game
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Place venison in pressure cooker. Mix the remaining ingredients except water and cornstarch together. Pour over roast. Close pressure cooker and cook for 1 hour. Release pressure and remove roast to cutting board. Pour gravy into a saucepan and thicken with cornstarch and water. Serve with roast.
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