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.

The meal was mouthwatering!!