The meal was mouthwatering!!
A documentation of my preservation and preparation of local foods as I work through the seasons. This will serve as a reference tool for me in the future and as a sharing guide for family and friends...and anyone else interested. Hopefully, I can offer some useful methods, tips and recipes to share with everyone--be they novice or pro--and encourage them to join me in the exciting world of preserving and cooking with local foods.
Wednesday, January 18, 2012
Venison Roast in the Pressure Cooker
This was the perfect Sunday dinner--roast venison with stored root veggies. I started by putting four cups of venison broth in the bottom of my pressure cooker. (venison broth--see post 11/22/11) To that I added lots of minced garlic, diced onion, diced celery, a dozen juniper berries (to remove wild taste), a few splashes of red wine, 1-2 Tablespoons of Worcestershire sauce, 4 beef boullion cubes, a little paprika, a pinch of dill, a pinch of nutmeg and black pepper. On the cooking rack, I placed a couple of small roasts and surrounded them with large carrot chunks, whole potatoes, quartered onions, whole mushrooms and ears of sweet corn (rubbed with a thick coat of butter). Generously salt and pepper the veggies and roast, put the top on and cook at 15 pounds of pressure for 30 minutes. After removing the meat/veggies, strain the liquid and serve a little with the meal. Save the rest for a delicious French Onion Soup.