Wednesday, January 23, 2013

Pressure Cooker Venison Grand Marnier

This recipe originally came from the book "301 Venison Recipes - The Ultimate Deer Hunter's Cookbook".  It's a sweeter twist on classic beef tips and gravy, and one the family really enjoyed. It called for marinating the venison for at least 4-5 hours or overnight.  I didn't plan well enough in advance for that, so I decided to convert the original into a pressure cooker recipe. 

I used venison stew meat, dehydrated minced onions, and a can of mushrooms, so there was no chopping involved.  Feel free to use fresh onion and mushrooms, but be sure to add the mushrooms in before pressure cooking instead of after.  And as always, feel free to use beef instead of venison if you like.

I had this recipe done, start to finish, in about half an hour.  I also made a second batch, uncooked, to freeze.  When I'm ready to serve, I can dump it into the pressure cooker (thawed and frozen) and have dinner ready in a jiffy.

Pressure Cooker Venison Grand Marnier

6 ounces Grand Marnier (or any orange liqueur - I used Triple Sec because we had some)
6 ounces orange juice concentrate
6 ounces white wine
2 cups beef stock
1 teaspoon dried basil
1 Tablespoon dehydrated minced onion
Pinch of ground rosemary
1 to 1-1/2 pounds venison, cut into thin strips or chunks (I used stew meat in about 1" cubes)
1 can mushroom pieces, or 8 oz. fresh mushrooms, chopped or quartered
6 Tablespoons butter
6 Tablespoons flour
browning sauce, such as Kitchen Bouquet
Salt and pepper to taste

Place rack in pressure cooker, and add first 8 ingredients, plus mushrooms if you are using fresh.  Bring mixture to a boil over high heat, then attach pressure cooker lid.

When there is steady stream of steam emitting from pressure cooker vent, place weight on vent.  When cooker begins hissing and weight rocks gently, begin timing an cook for 20 minutes.  These directions are for my particular pressure cooker - for optimal safety, always follow the manufacturers directions for you own cooker.

Meanwhile, melt butter in a small pan and whisk in flour.  Cook over medium-high heat for about 3 minutes to create a roux.

After 20 minutes, quickly reduce pressure by placing cooker in sink and running cold water over it.  When there is no longer pressure, carefully remove lid and return cooker to stove top.

The broth may have foamed.  If so, either scrape the bits off the sides and out of the cooker, or down into the broth (I prefer down and in, because there is a lot of flavor in those bits).  Bring broth to a gentle boil.

Whisk in roux a spoonful at a time until lump free and as thick as desired.  Whisk in small amounts of browning sauce until desired rich color is achieved.

Serve over rice, pasta or homemade noodles.

Makes about 4 servings.

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