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.