- Oct 12, 2017
- Where the skys are so blue!
The third thing I meant to recap was that the pressure cooker breaks down connective tissue into fat, which venison usually lacks cooked in other ways. So:
You can cook a roast from frozen to plate in 4 hours
No need to cook in liquid, which doesn't really make meat moist, just gross
It brings out the natural fat, which is what makes meat moist.