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Author Topic: Pressure Cooker Cookin  (Read 1919 times)

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Online Jeff

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Pressure Cooker Cookin
« on: February 28, 2019, 04:23:36 PM »
Last October Tammy has a pampered chef cooking party whilst I was in the U.P, hunting. With her rewards she bought their "quick cooker" pressure cooker.  It has been in a box in the closet ever since. Until Tuesday. I decided I'd experiment with it with stuff on hand. Turned out pretty good!  I;m calling this "Pastachile" :)  I made Garlic bread with some left over stale mini sub-buns.



 

1/2 - 1lb. Pork sausage. Not exactly sure what was in the freezer bag. I'd go with 1lb but it was less.
1 chopped onion
2 minced garlic cloves
Brown meat with garlic and onions on the "sear" setting.
ADD
2 jars ragu garlic and Italian sausage spaghetti sauce.
2 cans beef broth.
2 cans stewed tomatoes
1 small sliced zucchini.
1.5 cups rotini pasta
A generous amount of fresh ground pepper. 1/2 teaspoon?

Cook 4 minutes on soup and stew setting, let stand 5, remove pressure. It takes about 10 minutes to come to pressure before it cooks for the 4 minutes

ADD and stir
1/2 cup Mexican blend shredded cheese
1 cup baby portobello mushrooms
1 cut chopped spinach. Cook for 2 minutes lid off on soup setting   Delicheo!

I ate the rest of the left overs today and topped it with some shredded mild chedder. BAM! over the top. :)


Tonight I am making beef (stew meat) and brown rice with snow peas. I'll let you know how it goes. :)
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Offline Chuck White

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Re: Pressure Cooker Cookin
« Reply #1 on: February 28, 2019, 04:36:26 PM »
Looks real tasty Jeff!

A few weeks back, a friend and his wife gave me a small stove-top pressure cooker and I've been learie of using it, then read the inst. book a few times and tried it a few nights ago.

I left the basket in place, put in 3 frozen chicken drum sticks, 3 or 4 med. potatoes, 2 quartered onions, a few carrots, added a little BBQ sauce, salt and pepper!

I brought it up to steam, then set the kitchen timer for 20 minutes, then when the timer went off, reset the timer for 10 minutes to come down from the pressure, opened it and had a great supper!

This is now on an even keel with cast iron for my favorite cooking pot/pan!
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Offline thecfarm

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Re: Pressure Cooker Cookin
« Reply #2 on: February 28, 2019, 05:27:09 PM »
Brenda does alot with her Instant Pot on her youtube channel.
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Re: Pressure Cooker Cookin
« Reply #3 on: February 28, 2019, 05:32:01 PM »
Can you give us a link to the channel Ray?
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Offline olcowhand

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Re: Pressure Cooker Cookin
« Reply #4 on: February 28, 2019, 05:57:46 PM »
DanG, that looks good, Jeff!
Keep the recipes coming folks; I have an old aluminum All American (that would qualify for a great garage sale find at $5.00) that we've only used for canning, and I'd love to cook a few meals in it. Any hints about the type of heat to maintain the cooking pressure will help.....
Thanks.
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Re: Pressure Cooker Cookin
« Reply #5 on: February 28, 2019, 06:01:05 PM »
This machine is completely automatic.



 
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Offline pabst79

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Re: Pressure Cooker Cookin
« Reply #6 on: February 28, 2019, 06:53:50 PM »
Instapots are life changing, if you like to eat  food2we cooked a 3lb roast in 35min the first time we used ours a few weeks ago, it was amazing. It was like it had been in a crock pot for 8 hours. The taters and parsnips were perfect. 
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Re: Pressure Cooker Cookin
« Reply #7 on: February 28, 2019, 10:41:43 PM »
Tonight's quick cooker experiment. Beef stew meat and brown rice and snow peas. I'll have to adjust it next time and put the peas in after the rice cooks. The peas kinda melded into the rice. it was still really good and even looked good!



 
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Re: Pressure Cooker Cookin
« Reply #8 on: February 28, 2019, 10:49:10 PM »
It all looks good! I pressure cook pinto beans pretty regular and tougher cuts of game meat. Usually though, I use it as a pressure canner.

Offline Raider Bill

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Re: Pressure Cooker Cookin
« Reply #9 on: March 01, 2019, 08:44:46 AM »
I use a old style pressure cooker quite a bit I actually have 3. Been mulling over a insta pot.
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Offline luvmexfood

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Re: Pressure Cooker Cookin
« Reply #10 on: March 04, 2019, 04:20:02 PM »
Instant pots are the cats meow. I use mine almost everyday. Throw your stuff in, set the timer and forget it. Turns itself off and keeps it warm. Makes the best meatloaf. Put your stuff in one of the disposable loaf pans, cover tightly with foil and set the timer. One pot spaghetti is also good.
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Re: Pressure Cooker Cookin
« Reply #11 on: March 05, 2019, 06:11:01 PM »
This started out Sunday as a pork roast and potatoes.  I dumped some other stuff in with the chunked left overs and let the cooker do its thing.

It was really good!

 

 
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Offline Raider Bill

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Re: Pressure Cooker Cookin
« Reply #12 on: March 05, 2019, 06:20:08 PM »
My birthday's coming up in May if anyone wanted gift ideas :D :D :D



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Re: Pressure Cooker Cookin
« Reply #13 on: March 05, 2019, 06:23:25 PM »
Okay, since you are asking, I can freeze what's left over, but not sure how it will hold up in transit.
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Re: Pressure Cooker Cookin
« Reply #14 on: March 05, 2019, 07:48:37 PM »
Well played Jeff  :D :D

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Re: Pressure Cooker Cookin
« Reply #15 on: March 05, 2019, 08:15:02 PM »
Jeff, your as bad as me! One nights dinner will turn into 4-5 nights of added stuff. Creativity makes good food! While out hunting Ill usually start an omelet on the first day, by day 7-10 it has every meat and veggie left over from other meals, just add more eggs. Lol no one complains.

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Re: Pressure Cooker Cookin
« Reply #16 on: March 06, 2019, 12:30:06 PM »
You could take the old "presto" pressure cookers and cook an old  work boot soft enough you could eat it. It might take a bit of seasoning though .

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Re: Pressure Cooker Cookin
« Reply #17 on: March 06, 2019, 03:35:34 PM »
You could take the old "presto" pressure cookers and cook an old  work boot soft enough you could eat it. It might take a bit of seasoning though .
My old work boots are pretty well seasoned.  smiley_airfreshener
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Re: Pressure Cooker Cookin
« Reply #18 on: March 06, 2019, 06:42:40 PM »
..But you won't smell it until you open the cooker......
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Re: Pressure Cooker Cookin
« Reply #19 on: March 06, 2019, 08:00:02 PM »
You take round steak that you almost need teeth like a wolf to eat .You can either  beat the dickens out of it with a meat hammer or pressure cook it .My mother used to brown it and put it in the pressure cooker and it came out very nice .Back in the 60's it was just about the cheapest cut of beef and feeding a family of 7 she had to pinch pennies .

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Re: Pressure Cooker Cookin
« Reply #20 on: March 06, 2019, 08:16:23 PM »
I made this in ours tonight.



 

 
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Re: Pressure Cooker Cookin
« Reply #21 on: March 07, 2019, 03:28:42 PM »
I made this in ours tonight.


(Image hidden from quote, click to view.)
 
(Image hidden from quote, click to view.)

Now that looks good. Meat looks so moist and the same color as when I do meatloaf in my pot. First one I made, only me here, I got a fork to sample. Ended up standing there and eating the entire thing without anything else.
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Re: Pressure Cooker Cookin
« Reply #22 on: March 07, 2019, 03:39:47 PM »
I forgot to mention, this was venison. digin1
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Re: Pressure Cooker Cookin
« Reply #23 on: March 07, 2019, 04:37:30 PM »
Nothing wrong with that, Jeff!   digin_2
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Re: Pressure Cooker Cookin
« Reply #24 on: March 07, 2019, 05:12:12 PM »
That looks good with my Too Green For Me Radar on. ;D
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Re: Pressure Cooker Cookin
« Reply #25 on: March 07, 2019, 06:23:37 PM »
 :D  I really like brussels sprouts but most people don't .My lady fair can't stand them but she likes grits .Where she got that from I'll never know because she's a northern gal .

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Re: Pressure Cooker Cookin
« Reply #26 on: March 07, 2019, 09:22:50 PM »
I never would eat brussel sprouts until just a few years ago. I guess your tastes change. I still can't eat pickled beets and Tammy loves them. Not a fan of cottage cheese either.
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Re: Pressure Cooker Cookin
« Reply #27 on: March 07, 2019, 09:59:45 PM »
Took me 30 years to knowingly eat mayonnaise. Still wont touch cottage cheese.

Offline doc henderson

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Re: Pressure Cooker Cookin
« Reply #28 on: March 07, 2019, 10:05:15 PM »
my dad would not eat cottage cheese, cause when he worked at Fairmont dairy, he saw the guys walking in it with rubber boots as they made it.  He also worked on a chicken farm, and every meal was eggs or chicken.  I was 10 years old before I ever saw him eat and egg.  My mom made a dessert called "breaded tomatoes"  with sugar, bread and tomatoes.  looked like brains to me.  I never tried it although my dad nearly forced me, but I did go into medicine.

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Re: Pressure Cooker Cookin
« Reply #29 on: March 07, 2019, 10:13:57 PM »
It was tapioca pudding. My brother called it fisheye pudding could not even look at it.
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Re: Pressure Cooker Cookin
« Reply #30 on: March 08, 2019, 06:38:10 AM »
Well there you go .Brains and eggs are a delicacy to some .--with or without grits or fried potatoes .

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Re: Pressure Cooker Cookin
« Reply #31 on: March 08, 2019, 07:16:31 AM »
No sprouts for me please! Love cottage cheese and have a bowl every morning with grapes and bananas sliced up in it. Tapioca is another thing I like. My Step mom made it with the large eyes. DELISH!
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Re: Pressure Cooker Cookin
« Reply #32 on: March 08, 2019, 01:02:58 PM »
I never ate brains and eggs and you could NOT pay me to try them again ! no_no steve_smiley

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Re: Pressure Cooker Cookin
« Reply #33 on: March 08, 2019, 02:08:48 PM »
Yea I know what ya mean. I tried grits once.
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Re: Pressure Cooker Cookin
« Reply #34 on: March 08, 2019, 02:29:10 PM »
 :D It's been decades for me and the brains .My grandmother just loved them .They weren't bad they just smelled nasty when they were cooking .

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Re: Pressure Cooker Cookin
« Reply #35 on: March 08, 2019, 05:20:39 PM »
:D  I really like brussels sprouts but most people don't .My lady fair can't stand them but she likes grits .Where she got that from I'll never know because she's a northern gal .
Al,

   Sounds to me like you married a real keeper. 

   My old mentor where I grew up in N. Fla had lost all his teeth and loved squirrels, rabbits, a young coon, etc. He would fry them brown then wrap them loosely in tin foil and put them in a pressure cooker with about an inch of water and pressure cook them 10-15 minutes as I remember. The meat would always just fall off the bone. We'd typically eat that with home grown/canned field peas, home grown and ground grits (Usually yellow) and hush puppies and it was always a feast fit for a king IMHO.

   I shot one big male fox squirrel a couple months ago which was the hardest thing I have tried to skin since my last alligator snapping turtle. I froze him and plan to marinade him in buttermilk a few hours then try cooking him like my old mentor did and see if he is edible.

   Looking outside at the 3" of snow we have had today makes me want to try the same thing with every lying groundhog I can get in my sights. :D

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Re: Pressure Cooker Cookin
« Reply #36 on: March 09, 2019, 07:00:48 AM »
I like Brussell Sprouts, but can't have them any more, too high in Vitamin K and I'm on blood thinners!
~Chuck~
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Re: Pressure Cooker Cookin
« Reply #37 on: March 09, 2019, 09:52:13 AM »
:D  I really like brussels sprouts but most people don't .My lady fair can't stand them but she likes grits .Where she got that from I'll never know because she's a northern gal .
Al,

   Sounds to me like you married a real keeper.

    
We aren't married which is long story but to cut to the chase we are a both 71 years old and have known each other since 4 th grade .She is a widow and I likewise .At this age it's too complicated to consider marriage which is not to say some companionship is out of the question .That said,grits or not I'll keep her  :) Maybe she picked that up that grits  thing from her childhood south of Indianapolis Indiana ?Those hoosiers have plenty of corn .I suppose what didn't go into moon shine they had to figure out something  to do with and presto grits were born .

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Re: Pressure Cooker Cookin
« Reply #38 on: March 09, 2019, 10:08:28 AM »
I thought grits were made from the part of the moonshine that the northerners through out?   :D  congrats on your relationship with a life long friend al.

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Re: Pressure Cooker Cookin
« Reply #39 on: March 09, 2019, 10:24:56 AM »
I had to Google it but I guess it's boiled corn meal .I'd rather have the corn bread myself .I don't know what they do with the residue of the corn whiskey mash .Feed it to the hogs and watch them act a fool maybe .That would be entertaining no doubt .You could sell tickets to that event . :D

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Re: Pressure Cooker Cookin
« Reply #40 on: March 09, 2019, 10:34:08 AM »
Now back to the pressure cooker .Beef tongue,some love it and some aren't too  interested .Put a rack in the bottom of the pressure cooker and cut up some onions add little water then full steam ahead .Makes the best onion soup and if you like the tongue that's good too .

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Re: Pressure Cooker Cookin
« Reply #41 on: March 09, 2019, 02:34:09 PM »
but I guess it's boiled corn meal
No, boiled cornmeal would be mush.  Grits are much courser.
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Re: Pressure Cooker Cookin
« Reply #42 on: March 09, 2019, 02:39:54 PM »
Grits would be worth a try for sure. Mrs. fish says no way.
Works for her. I can't find them around here anyways.

there's always amazon isn't there.  :)
Confucius says "He who stands with hands in pocket is feeling cocky"
Bob

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Re: Pressure Cooker Cookin
« Reply #43 on: March 09, 2019, 02:45:10 PM »
Speaking of pressure cookers and corn.  :)  :)  :)
We use our instant-pot a lot. 
And one thing it seems to do very well is corned beef.
We don't eat that often enough.  :(
Confucius says "He who stands with hands in pocket is feeling cocky"
Bob

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Re: Pressure Cooker Cookin
« Reply #44 on: March 09, 2019, 03:01:58 PM »
but I guess it's boiled corn meal
No, boiled cornmeal would be mush.  Grits are much courser.
Mush isn't bad if you let it set up in like a loaf pan. Slice and fry it and serve with syrup .

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Re: Pressure Cooker Cookin
« Reply #45 on: March 09, 2019, 03:10:48 PM »
   My old mentor would take his corn to town and have it ground for meal and grits. He'd even screen/sift the meal to get the fine grits off the meal. He'd separate the coarse from the fine grits because the coarse ones took a lot longer to cook but IMHO they were much better.

  I had some meal made in Africa when I could not find any in the store. I bought a measure (Some sort of local can - a liter or so I guess) in the local open air market then took it to another vendor with a little gas powered mill and communicated to him what I wanted and he ground it. I think I just wanted some to meal to fry some fish and don't remember trying to make cornbread out of it. We never tried mush. I saw the Himba people in Namibia grinding corn with river rocks and cooking their grits in a real small round cast iron pot burning the corn cobs for heat. Some called it maize but mostly I think they called it mealies. It was one of their staple diet foods.

  I haven't tried the tongue or brains yet. I haven't eaten a possum either - times just ain't been that hard yet. :D

Al,

  You can fry your grits the same way as the mush you describe. I think you chill and slice it, dip it in egg and flour and fry it.
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Offline Al_Smith

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Re: Pressure Cooker Cookin
« Reply #46 on: March 10, 2019, 10:33:24 AM »
It might not be bad fried .I can't say I ever liked what would be considered cooked cereal such as mush,farina etc .I used to like rolled oats but lost my appetite for that years ago. I'll just the  take biscuits  and gravy and leave the grits and what not for others .

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Re: Pressure Cooker Cookin
« Reply #47 on: March 11, 2019, 07:08:41 AM »
Got a 2-pound venison roast in the pressure cooker right now.

Added some spices and rubbed them in, then chunked up a large onion and through that in and put it on the burner!

I'll let it cool in the fridge then, this afternoon I'll slice it for supper and left-over samiches!  digin_2
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Re: Pressure Cooker Cookin
« Reply #48 on: March 11, 2019, 08:08:32 AM »
I grew up eating Colorado mule deer .There's a trick to anything .Those raunchy tough high altitude timber bucks are about like eating a 6 year old Holstein bull .They certainly are not Ohio grain fed whitetail .My mother used to toss a roast in the pressure cooker with tomatoes .Something in the tomatoes took most of the "wild" taste out of it and softened it up a tad bit .It wasn't bad at all as I recall .

Offline Chuck White

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Re: Pressure Cooker Cookin
« Reply #49 on: March 11, 2019, 06:49:53 PM »
I've done that with tomatoes to AL, works really well!

Another thing to take the gaminess out of the venison is to add about a tablespoon of vinegar to the pan or pot!  The vinegar will evaporate off, got that one from a guy and his wife who ran the little Mom & Pops store in Deerfield, SD!
~Chuck~
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1995 Wood-Mizer LT40HDG2425 Kohler - Shingle & LapSider, Cooks Cat Claw Sharpener, 4-foot Logrite cant hook.
Basic mechanical skills are all that's required to maintain the Wood-Mizer.

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Re: Pressure Cooker Cookin
« Reply #50 on: March 12, 2019, 07:59:02 AM »
I suppose you could tame it down with some creative Cajun  style stuff .A lot of it is the deer's diet .The high timber muleys eat pine needles and sage brush .The northern Ohio white tail eat soybeans and alfalfa and acorns . The southern Ohio have a mix but don't eat sage brush because there is none. Although I've got a picture last year of a yearling eating new growth from one of my pine trees about 50 feet right outside my kitchen .

Then the hunt is during the rut and they are hyped up on testosterone  and adrenaline so you have to deal with that .If nothing else mix a little pork with it and it makes dandy summer sausage .

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Re: Pressure Cooker Cookin
« Reply #51 on: March 12, 2019, 09:37:19 AM »
Field care, cooling, and aging help a lot with a strong gamey taste. Also boneless meat and not eating meat near the bone helps. If its still gamey then Ill soak it in milk or salt water for a few hours. It will draw out some blood that causes the gamey taste.

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Re: Pressure Cooker Cookin
« Reply #52 on: March 12, 2019, 01:46:49 PM »
   I'm with AZ builder on prep. If you took a grain fed yearling beef, shot him, hauled him around on on the hood of your car on in the back of your pick up and showed him off for a couple of days, hung him up and finally got around to gutting, skinning and butchering him a few days later like lots of people do with their deer, that beef would probably taste gamey too.

   Of course most of mine are killed about a 5-10 minute 4 wheeler ride from my home so 30-40 minutes after I shoot one it is on the skinning rack. I don't field dress them because it is not that far away from my skinning rack and easier to skin them intact. If the weather permits, and I keep that in mind when I hunt, I let them hang overnight to chill which makes them easier to cut up and the next day I bone them out/butcher them and package them for the freezer. Except for the neck and shoulder roasts I de-bone everything else. If its below freezing when I skin one I hang them in my log barn where it is above freezing. if above about 40 degrees at night I either don't hunt or quarter and put them in my spare reefer downstairs - more often than not I just don't hunt if its warm. When we cook them we really don't do anything different than we would with the same cut of beef. We use a lot of Cream of Mushroom soup as base or gravy in roasts or for Swiss steak.
Howard Green
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Dad always said "You can shear a sheep a bunch of times but you can only skin him once"

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Re: Pressure Cooker Cookin
« Reply #53 on: March 12, 2019, 05:02:09 PM »
Red beans and rice. Pork sausage, polish sausage, sweet peppers and sweet onions and shrimp.

First time for rice in this for me. Never rinced rice before, but I did for this to get rid of the starch.  Easy to rinse. Didn't know.



 

 

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Offline luvmexfood

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Re: Pressure Cooker Cookin
« Reply #54 on: March 12, 2019, 09:02:48 PM »
Cajun Soup
One chicken breast shredded. Cooked three w/skin and bones to get stock. While chicken was cooking boiled 1/2 # of shrimp, shelled them and put shells back in water and reduced to make a stock.
Put one chicken breast, spices, polish sausage, okra, 2 pint cans tomatoes with peppers, pint can of red beans rinsed, two cups chicken broth and one cup shrimp broth and pressured for about 15 minutes. Threw in some minute rice and let set. Then added shrimp. YUM and freezes well.
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Re: Pressure Cooker Cookin
« Reply #55 on: March 12, 2019, 09:07:29 PM »
I could imagine a world where rice was never in existence. But that dish makes me want to have rice! Im the only one in the family who just doesnt care for rice.


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