Venison pressure cooker recipe?

[adkarcher]

Anyone have a recipe for venison in a pressure cooker?  I have a couple of packages of stew meat and I was thinking I could put it in the pressure cooker and either can it or maybe maybe make some pulled venison, similar to pulled BBQ pork.  Thanks for the help.

[Crimson mist]

Pulled pork is usually a shoulder or similar roast quite fatty thats why it pulls apart you might not do as well with lean venison, try a stew with large cut potaoes reds or yukons work well less starch tend to stay together sweet onion cut into med pieces baby carrots, celery, when tender add some venison stock or beef stock salt and pepper to taste heat a few minutes serve with some honey gazed cornbread yummy but those are something basic ideas, there are alot of things you can do

[Doug Treat]

I've started cooking a lot of my elk in the pressure cooker.  If I have a tough piece of meat, I usually pressure cook it for about 2 hours and then put in the crockpot all day on low.  In fact, I did that today- made pulled BBQ meat for sandwiches.  I pressure cooked it for 2 hours this morning, put it in the crock pot, pulled it apart at noon and then some more when I got home about 6 adding BBQ sauce, catsup and some seasonings (not really measured out) as I went.  Had it for dinner in toasted hoagie rolls.  Very good.  I've done squirrel, rabbit, etc. in the pressure cooker with good results.  Hope this helps.  Doug

[adkarcher]

thanks for the info guys

[tradspirit]

Most of our venison is pressure cooked for simplcity of preparation and taste!  Remove any fat and cube meat (1 1/2 to 2 lbs - any cut) to bite size portions and brown in the bottom of the pressure cooker with some olive oil.  Remove meat once brown add veggies to your liking (onions, garlic, celery, tomatoes, carrots, peppers,etc)and cook until they begin to change color.  Add browned meat, diced potatoes with skins, 1/4 cup bbq sauce, 1/2 cup port wine, oregano, dill, salt and pepper to taste. Stir, add water to cover and cook for twenty minutes.  Mouth watering!

[Dave Bulla]

I realize that it's been a long time since this was written but I'll add my recipe anyway.

I put a venison roast (I prefer a neck roast, YUMMMMMM) in my dutch oven on the stovetop.  Well, first I put some salt, pepper and my preferred spices on it.  Usually some onion powder, garlic powder, maybe a little something spicy or omit the onion and garlic powders and use real onion and garlic when cooking.  Anyway, rub it with spices, put a little oil in the hot dutch oven and sear the outside of the roast on all sides.  Once that's done, turn the heat down to simmer, add water to about 1/2 the thickness of the piece of meat, throw in a bunch of onion chunks and some garlic, put the lid on and walk away.  In about 2 hours, flip the meat over and take note of the water level.  It should be getting lower but you don't want it to get dry or you'll scorch it in minutes.  At about 4 hours total, most roasts will be falling apart tender.  When you can't pick it out of the pot without it falling apart, it's done.

Take it out and debone it and place the meat in a foil baking dish.  Pour in enough of the juice from the dutch oven that you see it coming up between all the pieces.  Chunk up a couple good tart apples like granny smith's and maybe another onion.  Push the chunks down into the meat here and there.  Also, taste test the meat for salt, pepper etc. and season as needed.

Now, the best part, fire up your grill or smoker and rig it for indirect heat.  i.e. Coals off to one side or if gas, only one burner lit off to one side.  Put the meat on the side with no heat and add some nice hickory or pecan to the fire and let a nice smoke form (lid closed) for about a half hour.  Open the grill and stir the meat, flip over the big pieces etc. and smoke for about another half hour.  When it's nice and smokey, take it out and enjoy with your favorite bbq sauce.  Makes a great pulled pork style sandwich.

Tip, if you get some good crusty buns and split them, butter 'em and toast/grill them and have some good cole slaw and home made french fries on hand with a beer to wah it all down, you'll be one happy camper.

Oh, and if bbq isn't your thing, go back up the the end of the first paragraph where it's done cooking in the dutch oven....  You can eat it just like that with gravy made from the juice and it's a nice roast just like beef or you can throw in some taters, carrots or whatever you like and let them cook with it.

If THAT isn't for you, you can put in more water to about cover the meat, add some barley and let it get almost fully cooked (barley takes quite a while unless you use the "quick barley" which is like minute rice and takes less time)  Then add your vegetables and make a real good beef stew.

If THAT doesn't get it, make a bunch of gravy with the juice, debone the meat and build a couple pie crusts.  Toss in the meat and some frozen mixed veggies and some cubed taters, cover with gravy and a top crust and bake till golden brown.  Be sure to make enough gravy that you can still have some left to pour over the slice of pie on your plate.

[frank bullitt]

I'm getting ready to do some deer bar-b-que for my boy. He love's it!

 Take any lesser cut of meat, shoulder, neck flank,or scraps if not ground. Season, brown in some oil in pressure pot. Then add about a cup of water, onions, celery, etc.

 Pressure cook for about 15-20 minutes, for average size roast.

  Let cool, pull apart with forks, place in small crockpot, with favorite sauce, and turn on low to heat. Put on buns and enjoy.

  I have also placed squirrel pieces in with the deer, just search thru for bones.