Pressure Cooked Venison Roast With Gravy Recipes

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.

Steps:

• Remove any white membrane from roast. Put roast in a shyallow dish. Combine wine, onion, and seasonings, pour over roast. Cover and marinate in fridge 8 hours, turn occasionally.
• Remove roast from marinade, reserve marinade. Brown roast in Dutcxh oven. Insert meat thermometer, make sure it doesn't touch any fat or bone.Add marinade to roast, cover and bake at 350F for 2 hours or until temp reaches 170°F.
• Remove and discard bay leaf. Remove roast, reserving marinade. Combine flour and water, stir until smooth. Add flour mix to marinade, cook over med. stir constantly, until thick. Serve gravy with roast.

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.

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.