Modern Venison Roast – a delicious recipe with venison roast, ginger powder, onion powder, garlic, carrots, potatoes. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
rinse roast, place in pot, season well with ginger, onion and garlic; pour beer over all and place in refrigerator overnight.
2
When ready to prepare:
3
throw out the marinade. rinse pot. seer meat in frying pan until brown. Place in electric Pressure Cooker add more seasoning (with pressure cookers a lot of seasoning is required), add 1/2 cup water or one more can of beer, place on setting 400 until valve swizzles then turn down to 200 for 35 minutes.
4
Let cooker cool naturally, remove top place prepared carrots in pot and seal. Turn to 400 degrees until valve swizzles, cook 5 minutes. Remove meat and carrots to platter and prepare gravy if wanted or use au jus.
5
While meat is cooking, wash and prick potatoes with fork, place in microwave for 5 minutes.
6
Serve hot with lots of love and thanks to the cook!
205
kcal
Calories
47
g
Carbs
5
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 -10 lbs venison roast, 2 (12 ounce) cans beer (your choice), 2 tablespoons ginger powder, 2 tablespoons onion powder, and more.
Yes, Modern Venison Roast falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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