|Classic Patisserie: An A-Z Handbook|
|by Claude Juillet|
Classic Patisserie is an ideal reference book for students, professional patissiers and all who share the author's passion for the art of patisserie.
Results 1 - 8 of 8 for pressure venison
Set control on ... cold water until pressure is gone. Then ... instructions. Add 1/2 cup macaroni, place lid and let set until done (approximately 10 to 15 minutes).
Mix bouillon as ... jars with cubed venison and cover with ... Process in a pressure canner at 10 lbs pressure setting; pints 75 minutes, quarts 90 minutes.
Remove ALL fat from venison. Cut meat ... Cook until tender. Pressure Cooker Variation: Remove ... minutes. Let cool; add water if necessary to make gravy.
Cut up venison into approximately 1 ... psi in a pressure canner. Be sure to vent pressure cooker for 10 minutes before closing petcock or putting on weight.
Cut meat into ... in pint or 1 teaspoon in quarts (salt is optional). Add hot rings and place in pressure canner. Cook 50 minutes at 15 pounds pressure.
Cut up boned venison and put in ... process in a pressure cooker for 90 ... 10 pounds pressure for quarts or 75 minutes at 10 pounds pressure for pints.
Cut meat into ... with flour. Heat pressure cooker, add oil, ... securely. Place regulator on vent pipe and cook for 15 minutes. Let pressure drop naturally.
Place thawed roast in crock pot (pressure cooker may be ... pot, cook on low for 6 hours. If using pressure cooker, vary time according to size of roast.
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