Best Pressure Cooked Venison Roast With Gravy Recipes

PRESSURE COOKED VENISON ROAST WITH GRAVY

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.

PRESSURE COOKED VENISON ROAST WITH GRAVY

Steps:

• 1. Mix up seasoning ingredients and sprinkle on all sides of the roast. Save leftover seasoning.
• 2. Get a skillet hot then add olive oil. Sear meat on all sides.
• 3. To small pressure cooker add 2 cup water, 1 cup broth and 2 gravy packages and the leftover seasoning mix. Whisk together.
• 4. Add meat to pressure cooker. Take 1 cups water and deglaze the pan that you seared the meat in. Pour this into pressure cooker.
• 5. 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.
• 6. 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.
• 7. Slice roast and place in serving platter/bowl. Pour up gravy for gravy boat and pour the rest over the roast.

VENISON POT ROAST AND GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
• Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
• When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.

PRESSURE COOKED VENISON ROAST WITH SPICY GRAVY

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

INSTANT POT® VENISON POT ROAST

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.

VENISON ROAST WITH GRAVY

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Punch several holes in both sides of roast.
• 3. Slide celery and garlic into the holes.
• 4. Place in a roasting pan, and top with onion.
• 5. Cover onion with bacon slices.
• 6. Sprinkle with salt and pepper.
• 7. Bake covered 20 - 25 minutes per pound.
• 8. Remove from oven 30 minutes before roast is done.
• 9. Add the mushroom soup around the sides of the roast.
• 10. Bake, uncovered, for 30 minutes.
• 11. Serve with mashed potatoes.

SLOW COOKER VENISON ROAST

Steps:

• Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
• In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.