eat in the pressure cooker until it starts
n the bottom of the pressure cooker pot. Press \"Saute\" button.
Pressure cook the deer meat for 25 minutes.
Shred meat.
Add the onion, salt, pepper and barbecue sauce to taste.
Slow cook in crock stew cooker overnight or for 5 to 6 hours.
Stir occasionally.
Serve on buns with sweet Spanish onions and dill pickle slices.
Enjoy!
Add all pressure cooker ingredients, stir so meat is coated.
Put lid
Add oil to the bottom of the pressure cooker and heat with lid off.
Rub meat with salt and pepper, then sear on all sides.
Add the rest of the ingredients, cover, and cook at pressure for 50 minutes.
Allow natural release (will take 15-20 minutes).
Shred meat and eat in tacos, burritos, scrambled eggs, etc! I drain the meat, my wife prefers it left in the juice. Your preference.
he meat/chicken button on cooker, Add 1 tbsp oil to pressure cooker and
Chunk deer meat up.
Put in cans.
Add 1/2 tsp salt to a pint. Process in canner 15 pound pressure for 45 minutes.
Mix cubed pork with all ingredients except stock. Allow to marinate for 20 minutes.
Add everything to the pressure cooker and cook at pressure for 30 minutes, then allow 15 minute natural release.
Remove the meat and spread out on a foil-lined baking dish (lasagna pan, something with sides so juice won't run off). Drizzle with a few tbsp of the cooking liquid and broil 5 minutes, then flip the meat cubes, drizzle again and broil another 5 minutes.
Eat in tacos, burritos, scrambled eggs, etc.
6- or 8-quart pressure cooker over medium-high heat. Add
for 30 minutes.
PRESSURE COOKER.
Transfer bone mixture to
Cut enough deer meat into small cubes to fill half of a crock-pot.
Add garlic, Worcestershire sauce, onion, garlic salt, Creole salt, pepper and regular salt to taste.
Add green onions, potatoes and carrots to 3/4 full.
Cook overnight in slow cooker.
ater or juice in the pressure cooker, lock down the lid, and
il and fat in the pressure cooker over medium heat.
Add
Brown deer meat in a large skillet.
Add mixed vegetables. In a bowl, make a gravy by adding the milk and flour together. Mix in bouillon cubes, salt and pepper.
(May need more or less milk and flour, depending on thickness.) Pour gravy over the browned meat and vegetables.
Heat until thickens.
Pour into a 10-inch pie crust.
Cover with pie crust top and bake at 375\u00b0 until crust is golden brown, about 30 minutes.
Mix the brown sugar with the deer meat.
Let set about 20 minutes.
Add salt, pepper, soy sauce and the sesame oil.
Mix well.
Add the onions and garlic.
Let marinate in refrigerator for at least 1 hour (can be kept for 3 or 4 days in refrigerator). Stir-fry in hot pan until meat is done.
Serve over rice.
nd pepper cubed pieces of deer meat (garlic salt if desired). Do
Put deer meat in the bottom of a roaster.
Layer vegetables and pepperoni over the meat, then pour barbecue sauce over and bake at 350\u00b0 until done.
Roll deer meat in flour and egg batter.
Heat cooking oil. Drop in meat cubes, one at a time, turning until brown, about 5 minutes.
Stir in onion and bell peppers.
When tender, remove and serve with milk gravy and biscuits.
Brown meat and onion in heavy skillet; drain off all excess fat.
Add the rest of the ingredients.
Stir and cook over low heat for 2 to 3 hours, stirring occasionally.
The honey and garlic take away the wild taste of the deer meat.
After cutting deer meat into cubes, pack into quart jar, sprinkling salt and pepper throughout.
Add 1 or 2 garlic cloves to each quart.
Remember to leave 1 inch headspace before sealing. After sealing place quart jars in cold water bath.
Start timing after water boils.
Cook for 4 hours.
After time is up, remove jars from water and allow to cool in a draft-free area.
Do not re-tighten bands! This makes a quick dinner idea.
The meat cooks in its own juice.