Best 5 Pressure Cooked Venison Roast With Gravy Recipes
Dive into the delectable world of venison roast, a culinary masterpiece that combines the rich, gamey flavor of venison with a tender and juicy texture. This pressure-cooked venison roast recipe offers a hassle-free and time-saving approach to creating a succulent roast. Accompanied by a luscious gravy, this dish promises an explosion of flavors that will tantalize your taste buds. Additionally, the article features a versatile collection of venison recipes, catering to diverse culinary preferences. Discover the secrets of preparing venison tenderloin, a lean and flavorful cut, cooked to perfection with a savory marinade. Indulge in the rustic charm of venison stew, a hearty and comforting dish that exudes warmth and richness. Experiment with venison burgers, a juicy and flavorful alternative to traditional beef burgers. Explore the culinary possibilities of venison chili, a robust and spicy dish that packs a punch. And last but not least, satisfy your sweet cravings with venison jerky, a delectable snack that offers both protein and a unique taste experience.
Check out the recipes below so you can choose the best recipe for yourself!
PRESSURE COOKED VENISON ROAST WITH GRAVY
Pressure cooking your deer roast makes it so tender you can cut it with your fork ! We love this recipe and I'm sure your family will too.
Provided by Millie Johnson
Categories Roasts
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Mix up seasoning ingredients and sprinkle on all sides of the roast. Save leftover seasoning.
- 2. Get a skillet hot then add olive oil. Sear meat on all sides.
- 3. To small pressure cooker add 2 cup water, 1 cup broth and 2 gravy packages and the leftover seasoning mix. Whisk together.
- 4. Add meat to pressure cooker. Take 1 cups water and deglaze the pan that you seared the meat in. Pour this into pressure cooker.
- 5. Put lid on and turn on high. Vent for 10 minutes then add weight on. Reduce heat to maintain pressure. For my altitude I cooked 1 hour and 20 minutes at 15 pounds of pressure. Check with your manual for your area.
- 6. Let pressure come down then remove top. Remove meat for carving and bring liquid to a boil. In a bowl add 1/2 cup water then mix in the corn starch. Add this slurry to the liquid and bring back to a boil.
- 7. Slice roast and place in serving platter/bowl. Pour up gravy for gravy boat and pour the rest over the roast.
VENISON POT ROAST AND GRAVY
This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.
Provided by Ron
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
- Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
- When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g
PRESSURE COOKED VENISON ROAST WITH GRAVY
I am always looking for ways to cook venison at this time of year. By using a pressure cooker the roast comes out fork tender and it cooks fast.
Provided by barbara lentz
Categories Wild Game
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Place venison in pressure cooker. Mix the remaining ingredients except water and cornstarch together. Pour over roast. Close pressure cooker and cook for 1 hour. Release pressure and remove roast to cutting board. Pour gravy into a saucepan and thicken with cornstarch and water. Serve with roast.
INSTANT POT® VENISON POT ROAST
Venison pot roast used to be a weekend only thing for me due to the 10 hours of slow cooking it took to get it tender. Then there was the guess work of when to add the veggies. If you added them in the beginning, they became mush. If you waited too long to add them, they were underdone and to get them done, the venison got overdone. Instant Pot® to the rescue! The end result is perfectly tender venison roast and perfectly crisp-tender veggies, all in 3 hours.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Game Meats Venison
Time 3h
Yield 6
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Place venison roast in the hot oil and cook for 2 minutes. Flip roast over and sear for 2 minutes more. Cancel Saute mode.
- Place water in a small bowl and add beef stew seasoning; whisk until seasoning is dissolved. Pour mixture over the roast.
- Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add potatoes and carrots to the pot and spoon sauce over them to coat.
- Close and lock the lid again. Select High pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Transfer to serving plates. Season with salt and pepper.
Nutrition Facts : Calories 275.3 calories, Carbohydrate 20.9 g, Cholesterol 114.3 mg, Fat 5.6 g, Fiber 2.3 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 681.8 mg, Sugar 1.8 g
VENISON - PRESSURE CANNED
A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to me by a friend. Requires a pressure canner.
Provided by BeachGirl
Categories Deer
Time 2h
Yield 2-3 quarts
Number Of Ingredients 2
Steps:
- Remove all fat from meat.
- Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
- Add 1 tsp salt per pint; 2 tsp salt per quart.
- Do not add any water in jars.
- Clean jar edge, add ring and top, and turn to fit snugly- not tight.
- Add jars to canner and 2 to 3" of water.
- Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
- Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
- Do not put canner under cool water to cool it.
- Just go to bed and leave it over night, removing the jars from the canner the next day.
- Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
- If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
- Do not re-process.
- This keeps well for 2 years.
- Note: A hot-water bath is not adequate for processing meats.
- You can use fresh or frozen (thawed) venison for this recipe.
- If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.
Nutrition Facts : Calories 755.9, Fat 18.1, SaturatedFat 4.3, Cholesterol 122.6, Carbohydrate 1.4, Protein 146.4
Tips:
- Choose a venison roast that is at least 2 pounds in weight. This will ensure that you have enough meat to feed your family or guests.
- Trim any excess fat from the roast. This will help to reduce the amount of grease in the gravy.
- Season the roast with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the meat.
- Sear the roast in a hot skillet before pressure cooking. This will help to create a flavorful crust on the outside of the meat.
- Add a cup of water or broth to the pressure cooker. This will help to create steam, which will cook the roast evenly.
- Cook the roast on high pressure for 45 minutes per pound. This will ensure that the meat is cooked through.
- Once the roast is cooked, remove it from the pressure cooker and let it rest for 15 minutes before carving. This will help to keep the juices in the meat.
- While the roast is resting, make the gravy. To do this, simply strain the cooking liquid from the pressure cooker and whisk in some flour or cornstarch until it thickens.
- Serve the venison roast with gravy and your favorite sides.
Conclusion:
Pressure-cooked venison roast is a delicious and easy-to-make meal that is perfect for a family dinner or a special occasion. The meat is tender and flavorful, and the gravy is rich and savory. This recipe is sure to please everyone at your table.
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