SLOW COOKER |
PRESSURE COOKER
Oh, heavens, this is delicious! It’s not only good on its own, but it also makes the best Cuban sandwich you will ever have. Serve this as a main dish or as a sandwich—you really can’t go wrong. All the citrus in this recipe makes the venison beyond tender. I like to serve it with mango rice and black beans.
Prep Time:
15 minutes
Cook Time:
5 hours on High or 8 to 10 hours on Low
Serves:
4 to 6
1 large onion, diced
2 tablespoons chopped garlic
2 cups orange juice
1 cup lime juice
1 cup lemon juice
1½ teaspoons dried oregano
1 (2-to 3-pound) boneless venison roast
Kosher salt
Freshly ground black pepper
1.
Place the onion, garlic, orange juice, lime juice, lemon juice, and oregano in a 6- to 8-quart slow cooker; stir to combine. Season the venison roast generously with salt and pepper, then place it in the slow cooker.
2.
Cover and cook on High for 5 hours or on Low for 8 to 10 hours.
3.
Use two forks to shred the meat right in the slow cooker, then mix well with the sauce. Serve immediately.
Pressure Cooker Variation:
Follow step 1, combining all the ingredients in an electric pressure cooker. Lock the lid and close the steam valve. Select Manual and set the time for 6
0 minutes on High Pressure. Naturally release the steam for 1
5 to 2
0 minutes, then quick release any remaining steam. Pick up with
step 3.