PRESSURE COOKED VENISON ROAST WITH GRAVY
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
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.
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
VENISON POT ROAST AND GRAVY
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
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
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 POT ROAST
My husband enjoyed deer hunting for many years, so I was challenged to find ways to put that meat to good use. This nicely seasoned roast is a real treat with the homemade spaetzle and flavorful gravy. -Helen Featherly, Hamburg, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, brown roast in oil; add the next five ingredients. Cover and simmer for 4 hours or until meat is tender. , For spaetzle, beat eggs and salt in a medium bowl. With a wooden spoon, gradually stir in flour and milk. In a large saucepan, bring broth to a boil. Place dough in a colander or spaetzle maker; place over boiling broth. Press dough with a wooden spoon until bits drop into broth. Cook for 5 minutes or until tender. Drain; toss spaetzle with butter. Sprinkle with pepper and keep warm., Remove roast to a serving platter and keep warm. Measure 3 cups pan juices; return to pan. Combine water and flour; stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Slice roast; serve with spaetzle and gravy.
Nutrition Facts : Calories 517 calories, Fat 18g fat (7g saturated fat), Cholesterol 216mg cholesterol, Sodium 1963mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 1g fiber), Protein 50g protein.
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