Friday, September 22, 2017

Paleo Swiss Venison

 Based loosely on Grandma Phipps' recipe for "Swiss Steak" minus the flour and fussing.

2 lbs venison (beef can be substituted)
1 14-oz can tomatoes
1 large onion, sliced
Salt & freshly ground black pepper
Dash of Worchestershire sauce

Throw venison in pressure cooker; season with salt & pepper.  Add tomatoes and sliced onions.  If venison is frozen, set pressure cooker to 2 hours. After 2 hours release pressure and remove meat.  It should be quite tender and falling off the bone.  Puree vegetables and broth and add Worchestershire; adjust seasonings if necessary. Use pureed vegetables as a substitute for gravy atop meat.

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