[armydoc]

"Pepper gravy venison"

Cut venison in large chunks, fist sized or larger. Cook in electric pressure cooker for about 20 minutes, depending on amount of venison. While cooking, make a quart or two of dark brown gravy in a large pan. The McCormick and Tones dry gravy powders work fine, homemade would probably be better. Put a TON of black pepper in the gravy. Remove the venison chunks from the pressure cooker. Cut 1/4 to 1/2 inch slices across the grain. The venison should still be red in the center. Finish by simmering the venison pieces in the gravy for 10 minutes or so. Serve with rice.

[Clutch Martin]

The deer around here eat soy and corn. I like slicing a toast about 1/4 inch or thinner and frying them on top of sliced bell pepper thin onion slices, sun dried tomatoes and S&P. In a waffle iron. Only takes a few minute. I make sandwiches with mayo and extra sharp cheddar, chopped lettuce.

[Clutch Martin]

The deer around here eat soy and corn. I like slicing a ROAST about 1/4 inch or thinner and frying them on top of sliced bell pepper thin onion slices, sun dried tomatoes and S&P. In a waffle iron. Only takes a few minute. I make sandwiches with mayo and extra sharp cheddar, chopped lettuce.

[Pollster1]

Good call. I have never had bad venison from a pressure cooker. Steaks and backstrap I marinate in red wine, and everything else goes in the Instapot.