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 METHOD FOR SAUTÉED FRESH GREEN BEANS

Brilliant green and fresh
sauteed green beans...Yummm!

Servings (6)
Prep. and Cook, about 15 to 20 Mins.

Posted by Sandra

INGREDIENTS

½ lb. fresh green beans, trim ends, and cut into 1-1/2” pieces
¼ cup water
1 tablespoon light olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
Kosher salt and freshly ground pepper, to taste

METHOD

Place the cut fresh green beans in a microwave-safe bowl with water, cover with a damp paper towel, and par-steam in microwave on high for 5 minutes. Drain, and rinse in a colander under cold water to retain color and to stop the cooking process, and then pat dry (this can be done ahead of time). Place olive oil in a medium skillet over medium-high heat, when oil is hot add the par-cooked green beans and spices, and saute for 7 to 10 minutes, just until crisp-tender. – Enjoy!


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Tip: I have found that many like fresh green beans cooked longer until tender - not crisp, if so, you may choose to do so and continue sauteing for another 5 minutes.

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 TENDER GINGERSNAP COOKIES

These are great to make ice cream sandwiches with – children love helping, 
including just eating them by dipping these Gingersnaps 
in an ice cold glass of milk...

Yields: (3 doz.)
Prep: 10 Mins. |
Chill Dough: 1/2 hr. |
Bake: 10 to 12 Mins.

Posted by Sandra

INGREDIENTS

3/4 cup unsalted butter, melted
1 cup dark brown sugar
1 large egg
1/4 cup molasses
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking soda
1/4 teaspoon fine-grain kosher salt
1-1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground ginger
¼ teaspoon ground allspice
--1/2 cup granulated sugar, mixed with 1 teaspoon cinnamon (for rolling cookies in)

METHOD

In a medium bowl, with a hand mixer beat together the melted butter, brown sugar and egg until smooth. Add molasses and vanilla, and beat to combine. Sift through a sieve into the bowl the flour, baking soda, kosher salt, cinnamon, cloves, ginger and allspice; blend with a wooden spoon into the molasses mixture. Place dough, covered with plastic wrap, in the freezer to chill for a 1/2 hour.

Meanwhile, preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a Silpat liner; set aside.

Mix white sugar and cinnamon in a small bowl; set aside.

Remove chilled dough from freezer, and roll into walnut sized balls, and then roll them in the sugar-cinnamon mixture. Place cookies 2 inches apart onto prepared baking sheet, and slightly flatten them with a smooth-bottom glass.

Bake for 10 to 12 minutes, just until tops are beginning to form cracks. Cool on wire racks. – Enjoy!

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Tip: I store my cookies in an airtight container with an unflavored cracker (I use a chunk of pilot bread or a club cracker), which keeps them moist so they don’t dry out and become hard.

SANDRA'S CRISP-TENDER BROCCOLI with an ASIAN TWIST

This dish is very similar
to an awesome and warm Asian Salad...

Servings: (4)
Prep: 10 mins. |
Cook: 2 mins.
Posted by Sandra

INGREDIENTS

2 heads of broccoli, cut to bite-sized pieces
Sesame oil for drizzling
2 teaspoons sesame seeds, toasted
½ teaspoon crushed red pepper flakes
Kosher salt and ground pepper, to taste

METHOD

Place a medium pot of water over medium-high heat and bring to a boil. Once the water is boiling, submerge the broccoli for 2 minutes. Remove and drain in colander.

Place hot broccoli into serving bowl, and lightly drizzle with sesame seed oil, sprinkle with toasted sesame seeds, crushed red pepper flakes, and kosher salt and pepper, to taste. Toss to combine, and serve. – Enjoy!


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Tip: I like my vegetables crisp-tender, and this is a fantastic recipe that is quick and easy, but still very flavorful with just the right texture to serve alongside most any main dish!