SANDRA'S ALASKAN 2-HOUR INSTANT POT "FROZEN" VENISON MOOSE ROAST

I like to make my venison/moose roast using this method,

without adding tomatoes and/or veggies,

so I have flavored, cooked and tender meat to use in MANY recipes.

Simply portion out cooked meat into separate Ziploc bags

to refrigerate and/or freeze to use in the future

(e.g., to transform into enchiladas, tacos, burritos, soups, stews,

French dip sandwiches, and more)...

Yield: 3 lb roast

Prep: 5 Mins.

Cook: 120 Mins.

Pressure: Appx build/decrease times at beg/end, respectively = 10 mins ea.; 20 mins. total

INGREDIENTS

3 lb. FROZEN venison/moose roast

--(thaw just enough to remove plastic/paper wrap and/or string);

--trim sinew and excess fat (as fat from venison does not have a pleasant feel on the palete)

1 pkg McCormick Dry Stew Seasoning mix

3 cups hot water

3 teaspoons beef base paste

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons cider vinegar

2 tablespoons Worcestershire

METHOD

Place trivet in bottom of  instant pot, then place FROZEN venison/moose roast on top of it.  Add all the remaining ingredients to a 4-cup glass measure; whisk to combine, and pour over roast in Instant Pot.

Place lid on instant pot, close vent valve. Set to MANUAL; HIGH PRESSURE for 120 MINUTES. (Will take about 10 minutes to come up to pressure.)

At the end of 120 minutes, NATURAL RELEASE pressure (will take about 10 minutes). Lift lid, and remove roast. ~ Enjoy!

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Tip:

You will end up with about 3 cups of stock, which you can thicken to a gravy with a cornstarch or flour slurry, if so desired. 

I like to use my gravy separator, then freeze stock for soups/stews later on.

----I purchased the Instant Pot via Amazon Prime here:

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

SANDRA’S HERB SLOW-COOKER FROZEN ROAST with GRAVY and BABY CARROTS

I served this super meal with

mashed skin-on red potatoes and gravy
drizzled on top,

a side of ‘hot’ horseradish for the roast,

including the lovely baby carrots alongside....

Servings: (6 to 8)

Prep: 10 Mins.

Slow-Cook: 8 Hrs. on Low

INGREDIENTS

2 cups baby carrots

1 yellow onion, cut into 8 wedges

4 lb. roast (I used moose)

--[Venison, beef, elk, caribou, pork, etc.

are wonderful alternatives as well]

4 cups low-sodium beef broth

1 (10.75 oz.) cream of mushroom soup

4 garlic cloves, minced

1 tablespoon worcestershire

2 tablespoons white wine vinegar

2 tablespoons honey

2 teaspoons dried rosemary

1 tablespoon dried parsley

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

METHOD

Place baby carrots and onion wedges in bottom of a 6-qt. 'cold' slow cooker.  Place frozen moose roast of top of carrots and onions. 

In a medium bowl, whisk together the remaining ingredients and pour over roast.

Turn slow cooker to low and cook for a minimum of 8 hours. ~ Enjoy!

SANDRA'S PERFECT VENISON/MOOSE/BEEF ROAST with VEGETABLES and GRAVY DINNER – Every time!

This is an ultimate weekend dinner when you're busy,
just place a frozen roast with its trimmings (at the times noted)
into the oven, and
your complete dinner is ready
if you also make your rice ahead of time
so it is ready when your roast and veggies are...

To make a tender Venison Roast, place it “frozen” into a low temperature oven ~ 

and smell the happiness do its work...

Servings: (6 to 8)
Prep: 10 Mins. |
Braise in Oven: 3 to 4 Hrs.,
--depending roast size
and desired doneness

Posted by Sandra

INSTRUCTIONS

***Cook for the first 2 hours:
4 lb. frozen venison roast, trim outer side of excess fat (or moose, or beef roast)
1 (15 oz. can) beef broth
1 cup water
2 (.087 oz.) pkgs. dry pork gravy mix (I prefer McCormick’s Brand)
2 garlic cloves, chopped
2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
2 bay leaves
1 teaspoon kosher salt
½ teaspoon ground pepper

***Add and cook for an additional 2 hours:
1 medium onion, chopped
2 russet potatoes, peeled and cut into 1.5” cubes
2 handfuls of baby carrots
2 ribs of celery, cut into 1.5” chunks
8 whole crimini mushrooms

***Serving (Options)
--Horseradish Sauce (for recipe, click here: Sandra's Kicker Horseradish Sauce ~ THIS IS A MUST!!!
--Prepared steamed rice

METHOD

Preheat oven to 275 degrees.

Place frozen venison roast trimmed of excess fat into dutch oven, along with remaining ingredients. Cover to dutch oven, and cook for 2 hours.

Remove dutch oven, and add the veggies, and place back in oven, covered, and cook for 2 more hours, or until your desired doneness is reached when inserting a meat thermometer into the center of roast, refer to the chart below* (Note: The Venison Roast will increase 5 to 10 degrees more while it stands.) When desired doneness is reached, let Venison Roast stand for 5 minutes out of the oven prior to serving for the inner juices to redistribute before carving.

Meanwhile, about an hour prior to the Venison Roast and veggies being done, begin preparing the Kicker Horseradish Sauce and refrigerate it 1 hr. prior to serving, including starting the steamed rice.

*Doneness Chart: Internal Temperature of Venison Roast (or Moose, or Beef) will read:
--Medium-rare is 135-140
--Medium is 140-145
--Medium-well is 150-155
--Well-done is 155-160

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Tip: If you prefer a thicker sauce, remove and roast to a platter to rest. Place the dutch oven on the stovetop over medium-high heat, and mix a slurry consisting of equal parts  (about 2 tablespoons) of water and cornstarch and add slurry to the sauce while whisking, and continue cooking just until a boiling point is achieved.

SANDRA'S FROZEN BANANA and BLUEBERRY SMOOTHIE

What a great way to start
the morning with this
refreshingly tasting smoothie...

Serving: (1 lg., or 2 small)
Prep: 3 Mins.

Posted by Sandra

INGREDIENTS

1 *frozen and peeled banana, cut into 4 pieces
1/2 cup frozen blueberries
2/3 cup milk
1 (8 oz.) container blueberry yogurt
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

--1 straw (optional)

METHOD

Pour all ingredients into a blender, puree for 1 minute until smooth, and serve. – Enjoy!


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*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA'S FROZEN BANANA STRAWBERRY SMOOTHIE

A perfect marriage of fruit
makes up this very satisfying
and refreshing smoothie...

Serving: (1)

Prep: 3 Mins.
Posted by Sandra

INGREDIENTS

1 *frozen and peeled banana, cut into 4 pieces
2/3 cup milk
1 (8 oz. container) strawberry yogurt

-- A straw

METHOD

Pour all ingredients into a blender, and puree for 1 minute until smooth, and serve. – enjoy!


~~~~~~~~~~~~~


*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed

SANDRA'S FROZEN BANANA CHOCOLATE SMOOTHIE

A very satisfying smoothie 
you can have within minutes...

Serving: (1)

Prep: 3 Mins.
Posted by Sandra

INGREDIENTS

1 frozen and peeled banana, cut into 4 pieces
2/3 cup milk
2 Lindt Lindor chocolates (any flavor)
2 tablespoons hot espresso, or strong coffee
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract

--1 french vanilla pepperidge farm creme filled pirouette rolled wafer, broke in half

METHOD

Pour all ingredients into a blender, and puree for 1 minute, just until smooth, and serve. – Enjoy!

~~~~~~~~~~~~~


Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

(3) RECIPES: SANDRA'S FRUIT and BERRY SMOOTHIES

Scrumptious Creamsicle 
Smoothies 
shown in photograph...

Three recipes total
Servings: (2 per recipe)

Posted by Sandra

CREAMSICLE SMOOTHIES (In photo)

1 cup vanilla ice cream
2 cans of mandarin orange sections, drain juice
1 cup milk
4 tablespoons frozen orange juice concentrate
1 teaspoon vanilla extract

Mix all ingredients in the blender and puree until smooth. Pour into glasses, place a straw in each, and garnish with orange slices.

STRAWBERRY BANANA SMOOTHIES

1-1/2 cups vanilla yogurt
2 bananas, cut into chunks
1/2 cup frozen strawberries
1 cup milk
2 tablespoons wheat germ
1 tablespoon honey

Combine the yogurt, bananas, strawberries, milk, wheat germ, and honey in a blender; blend until smooth. Pour into glasses, place a straw in each, and garnish with fresh strawberry slices.

CHOCOLATE STRAWBERRY SMOOTHIES

2 bananas, cut into chunks
1 cup frozen strawberries
1 cup milk
2 tablespoons chocolate syrup (more/less to taste)
1 cup vanilla yogurt

In a blender combine bananas, strawberries, milk, chocolate syrup, and yogurt. Blend until smooth. Pour into glasses, place a straw in each, and garnish with strawberry slices.

Enjoy!

(6) Recipes: SMOOTHIE FROZEN BERRY/FRUIT/YOGURT POPS

A fabulously healthy and tasty treat...

RASPBERRY AND BANANA YOGURT POPS (Shown in Photo)

Yields: (12) pops

· 1 cup of frozen raspberries
· 1 banana, peeled and quartered
· 2 (6-oz. containers) raspberry yogurt
· 1 cup milk

Peel the banana and slice it in quarters, then place berries in blender. Spoon in the yogurt, and then pour in the milk. After sealing the lid, press the puree button and blend until smooth and thoroughly combined, about 2 minutes. Spoon mixture into molds (or paper cups with pre-purchased popsicle sticks) and freeze for a minimum of 6 hours, or overnight. Peel pops away from orka molds (or paper cups) and enjoy!

-Note: These are “orka ice pop molds” that are bpa free as they are made of silicone so are flexible and easy to peel away from popsicles, including no-drip handles...Bonus! – I purchased three sets for about $12 ea. (4/set) sometime ago on Amazon.com, whereby I received them in 3 days; plus they last forever ;-)

♥ KIDS AND ADULTS LOVE UM’ ♥
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PUMPKIN POPS

Yields: (12 pops)
· 2 (15 oz.) cans pumpkin puree
· 1/2 cup pure maple syrup
· 2/3 cup milk
· 1/2 teaspoon pumpkin pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· ½ teaspoon vanilla extract

Place the pumpkin puree into a medium-size bowl. Add pure maple syrup, milk, umpkin pie spice, and vanilla to the bowl and mix well. Spoon mixture into ice pop molds (if using paper cups add sticks), and freeze for at least 6 hours before serving.
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CREAMY RASPBERRY POPS

Yields: (12 pops)

· 1 cup milk
· 1 (1 oz.) package vanilla pudding mix
· 1/2 cup milk
· 1 cup frozen raspberries
· 2 cups raspberry sherbet
· 2 cups cool whip, thawed

Pour 1 cup of milk into a bowl, and stir in pudding mix, beating with an electric mixer for about 2 minutes until thickened. Place the remaining milk and raspberries into a blender and puree 2 minutes until smooth, and add to bowl with pudding mixture, stirring to combine. Spoon the mixture into ice pop molds (if using paper cups add sticks), and freeze for at least 6 hours before serving.

-Note: If desired, use chocolate pudding in place of the vanilla, try a different flavored sherbet, or use canned crushed pineapple in place of the raspberries.
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YOGURT JUICE POPS

Yields (10 pops)

· 3/4 cup milk
· 1 cup (any flavor) frozen juice concentrate (do not add water)
· 1 cup plain yogurt

Mix all the ingredients using a blender. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!
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ORANGE AND MANGO POPS

Yields (12 pops)

· 4 large ripe mangoes, peeled, pitted and roughly chopped
· 1 cup freshly squeezed orange juice

Puree all the ingredients using a blender for 2 minutes. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!
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FRUIT AND BERRY YOGURT POPS

Yields (12 pops)

· 4 (6-oz) containers of vanilla yogurt
· 2 cups frozen fruit (or berries)
· 2 tablespoons honey

Puree all the ingredients using a blender for 2 minutes. Pour into popsicle molds (if using paper cups add sticks) and freeze for 6 hours and enjoy!