Short-time Bear Roast
If you don't have a pressure cooker, read no further
Anyway's this works with a nice sized (3-4lb) Bear roast, right from the freezer.
Not much to it really.
You can put the ring in the bottom of the pressure cooker, just to keep the meat up off the bottom.
1. Roast in the pot.
2. Add water just to cover the roast.
3. Add whatever spices you might like. I use soy sauce, worcestershire, garlic and a bit of onion flakes. I think I'm gonna' try some tobasco next time too, and leave out the onions. I'm betting chili powder would be good too.
4. Lid on, heat on high.
5. Once it starts rocking, reduce heat to high-medium. Let it go for 15 minutes.
6. Remove from heat, let the pressure come off naturally, and check the water level. Add water if needed, just to cover the meat.
7. Back on the heat as in #4 and #5 above, for another 15 minutes.
8. Ready to go. Jacket boiled spuds are good with this, and choy would be excellent too. Peppered Cabbage in a pinch would be kinda tasty and down-home-ish.
If you see it, you can hit it!
Reply With Quote
