SLOW COOKER |
PRESSURE COOKER
If there is one thing I learned while traveling throughout the Caribbean, it’s how magical the combination of sweet fruit like pineapple and warming spices can be. Something special happens when those ingredients come together to highlight the delicious flavor of venison. I serve this dish family style with white rice and black beans.
Prep Time:
5 minutes
Cook Time:
60 minutes on High Pressure, plus 20 minutes natural release
Serves:
12
3 cups pineapple juice
1 cup lime juice
1 large onion, diced
2 tablespoons chopped garlic
1 teaspoon ground allspice
¼ teaspoon cayenne pepper
1 (3- to 4-pound) bone-in venison shoulder roast
Kosher salt
Freshly ground pepper
1.
Combine the pineapple juice, lime juice, onion, garlic, allspice, and cayenne in a 6- to 8-quart electric pressure cooker. Stir to
combine.
2.
Season the venison roast generously with salt and pepper on all sides, then place it in the cooker.
3.
Lock the lid and close the steam valve. Select Manual and set the time for 60 minutes on High Pressure. Naturally release the steam for 15 to 20 minutes. Quick release any remaining steam.
4.
Shred the meat off the bone using two forks. Discard the bones, and mix the shredded meat with the sauce. Serve immediately.
Slow Cooker Variation:
Follow steps
1 and 2 using a slow cooker. Cover and cook on High for
5 hours or on Low for
8 to 1
0 hours. Pick up with
step 4.