Pressure Cooking Properly Explained by Dianne Page

Author:Dianne Page
Language: eng
Format: epub
ISBN: 9780716023609
Publisher: Little, Brown Book Group

Today there are plenty of venison farms to supply us with this very lean and delicious meat. Because it has so little fat it can be dry, so I like to marinate it.

1 medium onion, finely chopped

1 tsp salt

6 black peppercorns, crushed

1 bay leaf

6 tbsp olive oil

3 tbsp dry red wine

1kg/2¼ lb casserole venison, cut into bite-size pieces

85g/3 oz pancetta cubes or chopped streaky bacon

2 medium onions, chopped

2 medium carrots, chopped

300ml/½ pt dry red wine

1 tbsp fresh thyme leaves or 1 tsp dried

Salt and freshly ground black pepper

2 tbsp cornflour

1. Put the first six ingredients into a shallow non-metal container, add the venison and toss until well coated. Cover and leave to marinate for about 2 hours, turning the venison occasionally.

2. Heat the open pressure cooker, add the pancetta and cook, stirring occasionally, until the fat begins to run and it starts to brown.

3. With a slotted spoon, lift the venison from the marinade and pat dry with kitchen paper. Add it to the pressure cooker and cook over high heat, stirring until browned.

4. Stir in the onions, carrots, wine, thyme, salt and pepper.

5. Fit the lid, bring to High pressure and cook for 30 minutes.

6. Reduce the pressure quickly in cold water.

7. Strain the marinade, discarding the solids, and blend in the cornflour to make a smooth paste. Stir into the venison and heat, stirring, until the mixture comes to the boil and has thickened.

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