MODERN VENISON ROAST
I don't have a lot of time now-a-days to spend preparing good meals. When given a venison roast for a present I went looking for recipes. I found all of them took too long to prepare so I came up with this recipe. Venison need not take such a long time to prepare. Now-a-days we have cooking utensils to help in the preparation. It saves on electricity, also.
Provided by scouter2
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- rinse roast, place in pot, season well with ginger, onion and garlic; pour beer over all and place in refrigerator overnight.
- When ready to prepare:.
- throw out the marinade. rinse pot. seer meat in frying pan until brown. Place in electric Pressure Cooker add more seasoning (with pressure cookers a lot of seasoning is required), add 1/2 cup water or one more can of beer, place on setting 400 until valve swizzles then turn down to 200 for 35 minutes.
- Let cooker cool naturally, remove top place prepared carrots in pot and seal. Turn to 400 degrees until valve swizzles, cook 5 minutes. Remove meat and carrots to platter and prepare gravy if wanted or use au jus.
- While meat is cooking, wash and prick potatoes with fork, place in microwave for 5 minutes.
- Serve hot with lots of love and thanks to the cook!
Nutrition Facts : Calories 954.8, Fat 16.7, SaturatedFat 4, Cholesterol 109, Sodium 94.6, Carbohydrate 58.1, Fiber 8.3, Sugar 8.1, Protein 136.9
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