ot of a multi-functional pressure cooker (such as Instant Pot
ooking the first set of venison. Once it starts to boil
Place the venison into a large bowl. Sprinkle
Raw pack:
Add 1 tsp canning salt per quart jar.
Add 1/2 beef bouillon cube to each jar.
Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
Remove air bubbles leaving 1 inch head space. Affix two part lids.
Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
br>Process at 15 pounds pressure: 75 minutes for pints; 90
hopped vegetables). Fry in a pressure cooker pot in olive oil
Lightly season the venison steaks with 1/2 teaspoon
5 minutes at 10 lbs pressure in a steam
Take a 6-quart pressure cooker, add 3 cups water to cooker. Salt meat a little; add venison.
Chop large onion over meat; add 1/2 cup barbecue sauce.
Put on lid and pressure for 45 minutes at 10 to 15 pounds pressure.
Take meat out of cooker.
Pull meat apart and chop well.
Place in baking dish; grate small onion very fine over meat.
Pour barbecue sauce over meat and stir well until meat is covered.
Cover with aluminum foil.
Bake in oven at 400\u00b0 for 15 minutes.
Serve with buns.
Soak venison in salt water overnight.
Wash ribs and boil about 30 minutes in a pressure cooker at 10 pounds pressure. Remove the ribs to a baking dish, mix the remaining ingredients and pour this over them.
Bake at 375\u00b0 for 1 hour.
ubes. Set aside.
Prepare pressure canner. Heat jars and lids
Coat roast with flour and brown in hot skillet with cooking oil.
Remove meat from skillet and drain oil.
Brown onions and potatoes in skillet.
Add venison, remaining vegetables and soup mix in pressure cooker and cover with water.
Add salt and pepper to taste.
Cook for 40 minutes in pressure cooker or in Dutch oven for 2 hours.
Put cut-up venison in roaster.
Add seasonings.
Bake 3 hours in a 300\u00b0 oven.
Place in jars.
Pressure in canner for 40 minutes at 10 pounds pressure.
Mix flour, salt and marjoram; rub over meat.
Brown steaks in hot fat in pressure pan.
Add vegetables and broth; cover and cook at 10 pound pressure 20 to 30 minutes or as manufacturer directs. Cool normally 5 minutes, then place pan under cold water to reduce pressure quickly.
Thicken liquid for gravy by rubbing vegetables through sieve, food mill or blender.
Makes 6 servings.
Cut venison in 2-inch chunks. Soak in 1 tablespoon salt and vinegar for 2 hours. Drain and soak in cold water for 30 minutes. Drain. Pack into jars and add 1/2 teaspoon salt for pints or 1 teaspoon salt for quarts. Pressure can at 10 pounds pressure for 1 hour and 25 minutes for pints or 1 hour and 40 minutes for quarts. Pack jars tightly. No water is needed. Makes its own broth.
ars.
- Jam & Jellies Canning & Specialty Recipes (Bernardin).
Prairie Fruit Growers
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.
ntil brown. Place in electric Pressure Cooker add more seasoning (with
CHICKEN-BONED (Use for all Poultry) Steam or boil chicken until about 2/3 done.
Remove skin and bones.
Pack meat into hot jars, leaving 1-inch head space.
Add 1/2 teaspoon salt per pint or 1 tsp per quart.
Skim fat from broth.
Bring broth to boil.
Pour over chicken, leaving 1-inch head space.
Remove air bubbles.
Adjust caps.
Process pints 1 hour 15 minutes at 10 pounds pressure.
Process quarts at 1 hour 30 minutes at 10 pounds pressure.
In pressure cooker, place meat, spices and 1/4 cup to 1 cup water.
Cook for 15 minutes at 10 pounds pressure.
In large skillet, melt margarine.
Stir in flour and vinegar until smooth. Add meat juice.
Break meat into 1-inch pieces and add.
Serve hot over rice, baked potatoes or mashed potatoes.