This recipe has been a God sent. We love a good wild game recipe, and our freezer is full of unmarked roasts. I never know until I unwrap the lovely piece of meat whether I’ll need to slow cook the roast or if it is a lean piece of meat with no connective tissues (in which case, I would sear and bake until medium rare).
In the case of roasts with lots of connective tissues, I used to have only two choices: slow roast in the oven or in the pressure cooker. If you have a few hours to cook a roast in the oven, please feel free to do so.
However, one of my new favorite pieces of kitchen equipment is my 6 quart pressure cooker! We are so busy, and when I get home I just don’t have 4-6 hours to slow roast our gorgeous elk or deer meat. The pressure cooker, I believe, does even a BETTER job than the crock pot OR the oven, and in only an HOUR!
Here’s how we do it.
We use three pound roasts, which give us great left overs. Using fewer ingredients only helps the flavors — and simplifies dinner! Who would have thought such a freaking phenomenal dinner could be so simple!