A Pressure Cooker is often thought of as an out of date appliance. In my house we think differently. It’s very hot right now in Southern California. It’s almost 100 degrees outside right this very moment. I like to use a pressure cooker to save electricity, keep the house cooler, and quickly prepare a dish without sacrificing to use a microwave. I hate the taste of microwaved food. We usually don’t even reheat food in there. Its more for looks in our kitchen. We recently prepared this huge chunk of venison using the pressure cooker. It came out phenomenal after being cooked for only about 55 minutes.
This is the last piece of venison from our freezer. It serves as instant motivation to get out in the field to harvest a deer . The taste of the meat was amazing but it was also bittersweet because I know the work that is to come. Thankfully archery season is just opening.
- 2.5 lbs of Venison
- 1 tsp Ground Sea Salt
- 1 tsp freshly Ground Black Pepper
- 1 tblsp Extra Virgin Olive Oil
- 1 whole Onion, chunked
- 5 Garlic Cloves, peeled and chopped
- 2 cups Venison or Beef Broth
Unless you pressure cooker has a “Browning” setting then you will need to utilize a skillet to brown the venison
1. Season the venison with salt and pepper
2. Heat the Olive Oil on high heat in a skillet or in the pressure cooker if the setting is available.
3. Sear all sides of the Venison.
4. Place the Venison in the Pressure Cooker
5. Add the Onion, Garlic, and Venison/Beef Broth
6. Cook on High Pressure for 55 minutes
7. Follow the directions to allow the Pressure Cooker to de-pressurize before opening
**** Steam will rise from the cooker. Do not burn yourself on the steam. ****