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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Ingredients:
6 lbs venison roast |
1/2 cup vegetable oil |
3 tablespoons flour |
1 (10 3/4 ounce) can cream of onion soup |
3 1/2 cups hot water |
Directions:
1. Braise venison equally in oil in large pan.
2. Remove roast from pan.
3. Add flour to oil in pan.
4. Stir& brown to a medium brown.
5. Place venison back in roux.
6. Pour onion soup& water on top of roast.
7. Cook in pressure cooker at 20 pounds pressure for 30 minutes.
8. If meat has been frozen, cook an additional 45 minutes.
9. Serves 10.
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