Best Pressure Cooked Venison Roast With Gravy Recipes

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PRESSURE COOKED VENISON ROAST WITH GRAVY



Pressure Cooked Venison Roast with Gravy image

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

2 lb venison roast
3 c beef broth
1 knorr's homestyle bouillon
1 c water
2 pkg gravy mixes brown and pork
1 tsp salt
1/2 tsp each onion powder, garlic powder, paprika, thyme and pepper
1 Tbsp worcestershire sauce
1/4 c water
2 Tbsp cornstarch

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



Pressure Cooked Venison Roast with Gravy image

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

Categories     Roasts

Time 1h30m

Number Of Ingredients 14

3-4 lb venison roast(s) (or beef)
3 c water
1 c beef stock
2 pkg gravy mix (i used 1pork and 1 brown)
3 Tbsp corn starch
1 Tbsp worcestershire sauce
1/2 c water
1-2 Tbsp olive oil
SEASONING MIX
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp pepper

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



Venison Pot Roast and Gravy image

This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.

Provided by Ron

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h30m

Yield 4

Number Of Ingredients 7

1 pound boneless venison roast, thinly sliced across the grain
1 tablespoon minced garlic
1 tablespoon grill seasoning
1 teaspoon chili powder
2 cups beef broth
¼ cup butter
¼ cup flour

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.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g

PRESSURE COOKED VENISON ROAST WITH SPICY GRAVY



Pressure Cooked Venison Roast with Spicy Gravy image

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

2 lb venison roast
4 c beef broth
2 c merlot wine or any dry red wine
4 c crushed tomatoes
1 large onion diced
6 clove garlic minced
1 knorr homestyle beef bouillon
2 chipotle peppers in adobo sauce minced
1 1/2 c heavy cream
3 Tbsp cornstarch

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



Instant Pot® Venison Pot Roast image

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

1 tablespoon olive oil
1 (2 pound) venison roast
1 (1.5 ounce) package beef stew seasoning mix (such as McCormick®)
2 cups water
1 pound baby potatoes (such as Little Potato Company®), halved
1 (8 ounce) package baby carrots
salt and ground black pepper to taste

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 ROAST WITH GRAVY



VENISON ROAST WITH GRAVY image

This is 1 of the many recipes that I have developed over my lifetime of outdoor life.

Provided by Rev BJ Friley

Categories     Roasts

Number Of Ingredients 9

1 venison roast
1 celery stalk, cut into small slivers
3 cloves garlic, sliced thinly
1 onion, sliced
6 slice bacon
seasoning salt
black pepper, freshly ground
2 can(s) (10 3/4 ounce) cream of mushroom soup
cooked mashed potatoes

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



Slow Cooker Venison Roast image

Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.

Provided by sal

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 6h10m

Yield 6

Number Of Ingredients 8

3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
¼ teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup

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.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 10 g, Cholesterol 171.3 mg, Fat 8 g, Fiber 0.7 g, Protein 48 g, SaturatedFat 2.6 g, Sodium 1881.7 mg, Sugar 2.5 g

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