Prepare venison roast quickly and easily in the KPC-150 pressure cooker.
Menu:
Meat - 45 minutes
Ingredients:
600 g venison roast
approx. 1 tbsp Butaris or similar for frying
2 onions
2 carrots
1 bay leaf
Salt
pepper
approx. 100 ml water
some apple-currant juice
Preparation:
Season the venison roast with salt and pepper. Dice the onions and peel and slice the carrots. Add the Butaris to the pot and select the MEAT menu on the KPC-150. The appliance will preheat. Now add the meat and sear well on all sides. Then add the onions and carrots and sauté briefly. Deglaze with approximately 100 ml of water, add the bay leaf, and close the lid. Make sure the pressure control lever is in the middle. Set the MEAT menu to 45 minutes. (We initially set it to 30 minutes. However, the roast wasn't ready yet, so we pressure-cooked it for another 15 minutes.) The pressure will now build up in the appliance. Once the pressure is built up, the timer begins to count down. After this time, you'll hear a beep. Now carefully release the pressure by moving the control lever to the right or left. The lid can only be opened once the pressure has completely dissipated. Remove the venison roast from the pot and place it on a board. Remove the bay leaf as well. Then puree the sauce and add a little of the juice. Set the appliance back to MEAT so the sauce returns to a boil. Season the sauce with salt and pepper and thicken with a little thickener, if desired. Turn off the appliance and slice the venison roast. Serve with your choice of side dishes. Enjoy!
