Venison Roast - cooking recipe

Ingredients

3 to 4 lb. venison (boneless)
salt
pepper
3 to 4 whole cloves
1 large onion, sliced
1 1/2 c. cream
butter (2 sticks)

Preparation

Brown roast in butter; add salt, pepper and a few whole cloves.
Place in a pressure cooker at 10 pound pressure for 45 minutes (will not be completely done; tender).
Place onion slices over top of meat; pour cream over all roast until meat has absorbed all of cream.
Make gravy from drippings.
Can also be sliced when cold for sandwiches.