Pressure Cooked Venison Roast With Gravy Food

VENISON - PRESSURE CANNED

Steps:

• Remove all fat from meat.
• Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
• Add 1 tsp salt per pint; 2 tsp salt per quart.
• Do not add any water in jars.
• Clean jar edge, add ring and top, and turn to fit snugly- not tight.
• Add jars to canner and 2 to 3" of water.
• Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
• Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
• Do not put canner under cool water to cool it.
• Just go to bed and leave it over night, removing the jars from the canner the next day.
• Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
• If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
• Do not re-process.
• This keeps well for 2 years.
• Note: A hot-water bath is not adequate for processing meats.
• You can use fresh or frozen (thawed) venison for this recipe.
• If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.

EASY PRESSURE COOKER ROAST WITH GRAVY

Steps:

• To seal roast, sear all sides in skillet with a little oil.
• Place roast in pressure cooker pan.
• Sprinkle with garlic powder and gravy mix.
• Pour beef stock over.
• Toss onions, carrots and any other items you want.
• Seal pan and bring pressure up to gentle rocking and then lower down to medium and cook for 45 minutes.
• Remove from heat and let stand for 5 minutes.
• Run under cold water to release the pressure and serve.
• If the gravy is not thick enough for you, add some cornstarch or flour with a little water and heat until thicker.

INSTANT POT® VENISON POT ROAST

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.

VENISON POT ROAST AND GRAVY

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.