Friday, November 23, 2012
Venison Strips with Caramelized Onions (Pressure Cooker Recipe)
Recipe from Pressure Cooking for Every Occasion
Adapted and Husband-Tested in Alice’s Kitchen and Janet’s Kitchen
It’s hunting season right now in Hoosier country and those who enjoy such things are happily spending their early autumn mornings in deer stands. We are not hunters, but we have friends who are and who often share their bounty with us. I made this recipe (see photo) and we thought it was great, but I adjusted the recipe to shorten the cooking time because the venison was quite lean. (The original recipe was for sirloin steak.) My walking buddy, Janet, tried it and used an entire bottle of beer. She said her husband loved this and so she will be making it again too. The meat and veggies along with the yummy sauce tastes great over brown rice. I’ve made other serving suggestions at the end of this recipe.
Lost River Market & Deli has everything you need including local beef (not venison) to make this delicious dinner.
3 Tablespoons olive oil
2 large onions, cut in half and sliced thin
1 large red bell pepper, seeded, cored, sliced into thin strips
2 teaspoons dried basil
1 Tablespoon brown sugar
1 Tablespoon balsamic vinegar
2 strips lean bacon, chopped into small pieces
2 lbs. venison steaks or lean sirloin steak, cut into fillets and sliced into ½ inch strips
2 Tablespoons cornstarch
1 cup to 1 bottle of dark beer
½ teaspoon ground allspice or 2 whole allspice berries
1 bay leaf
1 Tablespoon honey mustard
Heat 2 Tablespoons olive oil in pressure cooker over medium high heat. Add onion, red pepper, dried basil and sauté 5 minutes, stirring frequently. Add sugar and balsamic vinegar. Reduce heat to low and continue cooking until soft and golden, about 5 minutes. Remove from pressure cooker to a bowl and set aside. Raise heat to medium high, add the bacon to the pressure cooker and cook until just browned. Remove bacon to a small bowl with a slotted spoon. Add the remaining tablespoon of olive oil to the bacon drippings. Raise the heat to high and brown the beef or venison on all sides in batches, if needed. Return all browned meat and any collected juices to the pressure cooker. Lower the heat. Sprinkle the meat with the cornstarch and cook about 30 seconds. Add the browned bacon, the beer, allspice and bay leaf. Stir well. Position the lid on the pressure cooker and lock in place. Bring to high pressure, stabilize and cook for about 10 minutes. Remove from heat and release pressure using the cold-water release method. Open cooker, add the sautéed onion and red pepper and the honey mustard. Replace the lid, bring up to high pressure and cook an additional 2 minutes.
Remove from heat and release pressure using the cold-water release method. Season with salt and pepper, to taste. Remove and discard the bay leaf before serving. Serve over brown rice, whole-wheat couscous, egg noodles or mashed potatoes.