Thai Venison Curry

2-3 lbs venison or beef, chopped into 1-inch pieces
1 onion, chopped
3-4 carrots, chopped
2-3 Tbsp. fish sauce
2-3 Tbsp.  soy sauce
2-4 Tbsp. curry paste  (start with 2 Tbsp. if you don't like hot)
1 14-oz can coconut milk

Toss together all ingredients in pressure cooker and cook for 60-90 minutes.  If venison is frozen, cook for 90 minutes.  Use slow pressure release.  Carrots will be incredibly mushy and onions will have completely dissolved, but I like them that way.  Even the toughest meat should be melt-in-your-mouth tender.