Post by kb on Nov 9, 2013 9:40:20 GMT -5
Ingredients
2-3 lb venison roast
3 c water
3 cubes beef bouillon
1 Tbsp worcestershire sauce
1-2 Tbsp olive oil
Whole onions, at least one per person
Handful of carrots
SEASONING MIX
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp pepper
Put oil into pressure cooker, and heat. Rub roast with seasonings, then sear on all sides.
Dissolve bouillon cubes in water. Remove roast, and place rack into pot.
Place carrots on top of rack, roast on top of carrots, add water with dissolved bouillon cubes and Worchestersire sause mixed in. Lock cover and bring up to pressure for 30 min.
Cool under cold water, open and add onions (add more water if necessary), bring to pressure another 15 min and let cool.
Remove everything but juice, and make gravy by adding a water and flour slurry, and simmering.
Enjoy.
2-3 lb venison roast
3 c water
3 cubes beef bouillon
1 Tbsp worcestershire sauce
1-2 Tbsp olive oil
Whole onions, at least one per person
Handful of carrots
SEASONING MIX
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp pepper
Put oil into pressure cooker, and heat. Rub roast with seasonings, then sear on all sides.
Dissolve bouillon cubes in water. Remove roast, and place rack into pot.
Place carrots on top of rack, roast on top of carrots, add water with dissolved bouillon cubes and Worchestersire sause mixed in. Lock cover and bring up to pressure for 30 min.
Cool under cold water, open and add onions (add more water if necessary), bring to pressure another 15 min and let cool.
Remove everything but juice, and make gravy by adding a water and flour slurry, and simmering.
Enjoy.
