SANDRA'S ALASKA INSTANT POT VENISON (deer) ROAST

So easy and quick to put together, with an end result of no game-taste,

including fall-apart tender meat, and superbly delicious!!

Serves: 8-10
Prep: 15 Mins.

Cook: 80 Minutes

Pressure build/release: 40 Minutes

INGREDIENTS

2 Tbsp Mazola oil

5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette)

3 cups low-sodium beef broth

2 pkgs brown gravy mix

1 Tbsp worcestershire

1 tsp low-sodium soy sauce

2 Tbsp distilled vinegar

SEASONINGS

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp pepper

METHOD

Set Instant Pot to sauté and when hot add olive oil. Sear meat on all sides.  Remove to plate.

To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot.

Add meat back to pot. Place cover on instant pot, and turn top knob to sealing.

Cook on Manual high pressure 80 minutes. Natural release pressure for 20 minutes, then turn to venting to release any remaining pressure.

Open instant pot; remove meat for carving, adding as much liquid as you desire to keep meat moist (I use about 1 cup).  You can cube meat for soups/stews/chili, shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc. 

Save any remaining stock (should yield about 3 cups) in an airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!

SANDRA'S RUSTIC ALASKA MOOSE STROGANOFF

A scrumptious meal I created today that we will definitely be preparing often!

It's so easy to toss these ingredients together
and let the skillet do the majority of the work 
for such a phenomenal outcome...

Servings: 4 to 6

Prep: 10 Mins.

Cook: Appx. 2 Hrs.

INGREDIENTS

4 moose cube steaks, thawed, cut each into large pieces

Kosher salt and freshly ground pepper to taste

1 tablespoon olive oil

1 tablespoon unsalted butter

1 large garlic clove, finely chopped

1 tablespoon all-purpose flour

2 tablespoons rice vinegar (unseasoned)

2 cups low-sodium beef broth

1 large dry bay leaf

1/2 teaspoon dry thyme leaves (or 1/4 teaspoon ground)

1 medium yellow onion, chopped

1 (10.5-oz. can) Cream of Mushroom Soup

8 medium button mushrooms, wipe clean, slice 1/4" thick

1/4 cup sweet petite frozen peas (no need to thaw)

1/2 cup sour cream

--1 pkg prepared wide egg noodles (we like 'No Yolk')

METHOD

Heat a large heavy-bottom skillet or Dutch Oven to medium-high heat. Add the olive oil and butter. Once the butter has melted in the oil, add the meat pieces and sear, just until browned on both sides.  Add the garlic and sauté for 30 seconds.  Sprinkle in flour and sauté until it's incorporate, about 1 minute.  Deglaze skillet by adding the rice vinegar, and let it cook for 1 minute, while scraping bits off bottom.  Add beef broth, bay leaf, thyme, and onion; mix to combine. Bring to boil, cover, and reduce heat to low to gently simmer for 1-1/2 hours, or until meat is tender.

Add the cream of mushroom soup, mushrooms, and frozen peas. Once a gentle simmer is reached, cover, and cook for a 1/2-hour longer while occasionally stirring. Fetch out bay leaf, and discard.

Remove skillet from heat and add sour cream, folding to incorporate.  Taste for seasonings, adding additional kosher salt and freshly ground pepper, if desired. 

Serve immediately over wide egg noodles. ~ Enjoy!

SANDRA'S MOOSE-MEDITERRANEAN-MEATBALLS and SPAGHETTI

This entree sounds fancy

but it's a breeze to make in about 1/2 hour

with typical on-hand ingredients...

Servings: (6 to 8)

Prep: 15 Mins.

Cook 25 to 30 Mins. (= Total time)

INGREDIENTS

Meatballs:

2 slices wheat bread, left whole

1/2 cup milk

1 lb. ground moose (venison, caribou, elk, beef, poultry, and so on)

2 tablespoons dried parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 large egg, beaten

1 teaspoon granulated garlic

--1/4 cup olive oil (for searing, reserving some after searing meatballs for sauce)

Sauce:

--2 tablespoons drippings (reserved, as stated above)

2 (14.5 oz. cans) diced tomatoes, with juices (do not drain)

3 tablespoons red wine vinegar

1/2-1 teaspoon dried chili flakes (depending on how spicy you want it -- I like 1 tsp.)

1 teaspoon dried oregano, or 1/2 teaspoon ground oregano

--1/2 box thin spaghetti, prepared according to package directions

METHOD

Meatballs:

In a small and flat dish, add the bread slices and cover with the milk; set aside to absorb.

In a medium bowl, add the ground moose, parsley, salt, pepper, cumin, beaten egg and garlic, use clean hands to mix and  combine. Slightly squeeze a tiny bit of milk off and break the bread into small pieces while adding to the meat mixture. Mix mixture lightly, just to combine, then form into 1" meatballs. (Form all the meatballs prior to cooking to ensure even searing.)

Add the olive oil to a Dutch Oven and set heat to  medium-high. When oil is hot, add the meatballs in 2 separate batches and gently sear on all sides (top, bottom, and around sides of meatballs), about 1 minute on each side, until dark golden brown. Transfer meatballs from Dutch Oven to a plate, using tongs. Reserve 2 tablespoons drippings in pot; reduce heat to medium.

Sauce:

Add the tomatoes, red wine vinegar, chili flakes and oregano and stir. Bring to a boil; reduce to a very gentle simmer (so the addition of the meatballs is undisturbed). Using tongs, gently add the meatballs to the pot of sauce in an even layer.  Leave pot uncovered, and let simmer happen very gently to allow sauce to reduce and meatballs to cook through.

Pasta:

Meanwhile, prepare your favorite pasta (I adore thin spaghetti). ~ Enjoy!

MAX’S SUPERB DEER CHOPS

The most prized section of the 
deer is its venison backstrap...

Yields: (10 to 12 chops)
Prep: 5 Mins. |
Cook: 6 Mins. |
Stand: 5 Mins.

Posted by Max via Sandra

INGREDIENTS

1 side of boneless venison backstrap, cut evenly into 1” thick medallions
½ tablespoon butter
1 tablespoon olive oil
1 egg, beaten
½ cup all-purpose flour
kosher salt, ground pepper, and garlic powder, to taste

Garnish:
--a handful of freshly chopped parsley

METHOD

Prepare the beaten egg in a shallow bowl. Place the flour in another shallow dish.

Dry off the deer chops with paper towel, and dredge individually into the beaten egg, and then into the flour; pressing to evenly coat.

Heat the butter and oil (to prevent butter from burning) in a large non-stick skillet to medium-high heat. Place the medallions into skillet, not touching, and season each with kosher salt, ground pepper, and garlic powder, to taste. Sear for 3 minutes without disturbing, and then flip and re-season, to taste. Continue searing this other side without disturbing for 3 more minutes. (Please do not overcook, or the deer chops will become tough and dry.)  Remove medallions to a plate, and lightly tent with foil and let the deer chops stand for 5 minutes to allow juices to redistribute.

To serve, sprinkle with freshly chopped parsley, along with your favorite steak sauce (A-1 for me, although Max swears by ketchup ;-)

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


Tip: We served this with Sandra's Quicker and Flavorful Baked Sweet Potatoes, and Sandra's Caesar Salad with Fresh Croutons