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...