Dr. Tom Hutchens, outgoing chairman of the board for Delta Waterfowl, is absolutely passionate about eating game, and his wife Katie is equally passionate about preparing it. And both are passionate about hunting.
Recipes from Katie's Kitchen are wonderful, and very easy to prepare. This recipe, for venison pot roast in a pressure cooker, is similar to a dish we've enjoyed many times at the Winkelman house.
First, rub a two to three-pound venison roast with salt and pepper. Pre-heat the pressure cooker and add two to three tablespoons of olive oil for browning. Add the meat and sear on all sides, browning nicely. The searing seals the juices in the roast.
Once the meat is thoroughly seared on all sides, remove the roast and deglaze the cooker by pouring in half a cup of red wine and stirring up the caramelized bits with a wooden spoon.
Lock the lid of the pressure cooker in place and bring to high pressure, adjusting the burner as necessary to maintain the pressure. Cook for one hour, then remove from heat and release the pressure according to the cooker's instructions.
Remove the meat and make gravy by thickening the stock with roux or cornstarch.
Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sale. Cost of the cookbook is $19.95 plus $6.00 shipping & handling. To order, log onto www.winkelman.com or call 1-800-333-0471.