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Ingredients
- 3 to 4 lb. venison (boneless)
- salt
- pepper
- 3 to 4 whole cloves
- 1 large onion, sliced
- 1 1/2 c. cream
- butter (2 sticks)
Method
- Brown roast in butter; add salt, pepper and a few whole cloves.
- Place in a pressure cooker at 10 pound pressure for 45 minutes (will not be completely done; tender).
- Place onion slices over top of meat; pour cream over all roast until meat has absorbed all of cream.
- Make gravy from drippings.
- Can also be sliced when cold for sandwiches.
