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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Roasted Venison with Red Wine/Portobello Gravy Recipe

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This recipe for Roasted Venison with Red Wine/Portobello Gravy is from The Mendenhall & Swan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium-sized venison roast
2 medium potatoes (chopped into big chunks)
half-bag of peeled baby carrots
1 onion
1 tbsp. of chopped garlic
5-10 baby portobello mushrooms
1 cup + 1 oz. red wine (either chianti or merlot will work)
salt
pepper
vegetable oil
some water
Directions:
Directions:
Saute onions, garlic, a bit of oil ,and 1 oz of wine in a pressure cooker pot. While that is on the burner, briefly sear both sides of the roast on a hot grill. When the onions are soft add a shelf to the pressure cooker to keep the roast off of the bottom of the pot. Then add roast, potatoes, carrots, mushrooms, 1 cup wine, some water, salt, and pepper. Put top on pressure cooker, seal, and add regulator. Place heat on high until regulator begins to rock, then reduce heat such that the regulator rocks slowly. Let it rock on for 45 minutes, then remove from heat and let pressure drop. Once pressure has dropped, remove roast, vegetables, and shelf from pot. Then add a flour/water mixture to the mushrooms and juices remaining in the pot to make gravy. Add salt and possibly some sugar to make gravy groovy. When gravy is groovy, it's dinner time!
Preparation Time:
Preparation Time:
1.5 hours or so
Personal Notes:
Personal Notes:
First, please note that I rarely measure anything while cooking--instead I kinda do it by feel. So, the measurements listed here are approximate.

Preparation Time: 1.5 hours or so

 

 

 

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