Posted on 10/12/2015 3:48:12 PM PDT by DemforBush
“... he probably likes to eat...”
As long as the recipe doesn’t call for lemons. Don’t even ask him about lemons... the man has an intense hatred for them (I’m thinking childhood trauma with them but I’ve been known to be wrong and/or a tease) :)
Bookmark. I’d like to try this with elk. My trouble with elk is over cooking.
bfl
I had elk tenderloin once at a friend’s restaurant. Man alive, that is some GOOD eatin’ !
Sounds delish; I am going to try those ingredients using the pressure cooker & it should turn out fork tender in about 1 hr.
Not venison, but beef hindshanks, which is turning up where I live for less than $3.00/lb.
BTW, all these methods including the video are what our mothers used to call pot roasts.
I discovered pressure cooking after I tried to pan roast half an old roasting hen; you couldn’t cut it with a chain saw. The next night I borrowed Mom’s 1946 wedding gift (the microwave of its day) & pressure cooked the other half; it came out fall off the bone tender.
Pressure cooking is great for boiled peanuts, too.
I grew up on pot roast; steak was a rare luxury until Dad came up with a tenderizing marinade for the same chuck or blade roast which when grilled came out just like steak when sliced across the grain as with flank steak.
Venison I’ve cooked is zero fat & some beef suet must be added or it’s like dry shoe leather. Best way to enjoy venison IMO is have it processed into summer sausage.
My mother-in-law used to cook chuck roast in a pressure cooker. Man, it was good! The meat produced a sweet glaze which coated the potatoes, carrots and onions.
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