Just wondering if anybody ever uses a pressure cooker anymore? My mother passed away a few months ago, and I came across a big (8 qt.) Presto she had, and remember daddy cooking squirrel, deer, (and I guess any other tough meat) in it many years ago. Seems like I remember him quick-frying meat in a black skillet, then pressure cooking (or vise versa). Gravy and homemade biscuits came into play there somewhere. I remember that distinct jiggle coming from the relief valve like it was yesterday, and it's been 30+ years since I've heard that jiggle........I'd like to repeat history. Anybody got any recipies or ideas?

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If I Ain't Crappie Fishin', I'm Thinkin' About It

I alway's use mine for rib's.Cut rib's in piece's just big enough to lay in the cooker.Put about 1 1/2 in of water,bring up pressure enough to make the valve jiggle and cook for 30 min,turn off heat and when it's safe remove rib's.Place on foil and smother with bbq your favorite of course.Place on grill or oven for 30 min.Fast,tender and easy.Never remove lid under pressure! Do not leaver burner on high,just use high to get pressure up then turn to medium.

Funny this came up when it did,My wife was talking about getting one
The way things are going with the high prices an all,It may not be a bad ideal.

The cheapest cut of meat in the store can easily be made tender with one.

What slip cork said. I've seen Squirrels pressured and then fried , sure can make them tender. Just have not over pressure or they will fall apart . That was a fast way to cook before microwave ovens too.

I bought one last year to cook squirrels and never did use it. With price of everything going up, we are going to start eating at home more. I would like to see some good recipes for my "never used pressure cooker" on this thread.

I used to can deer and fish using a pressure cooker. Never did care a lot for the fish but we kill a lot of "rough fish" in the winter gigging. It comes out like mackeral and heard you can put mustard or tomato mix in it. The deer is pretty good. Pour it out with a little corn starch and it makes decent gravy. It will keep a long time like this.

I have three different ones and use them allot.
As far as recipes go,,, just use your imagination.
Another way is to google 'pressure cooker recipes'.

For those new to a pressure cookers, there used for canning meets and vegetables also.

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Mike

We have 3. but I don't use them for meat. I always do ribs and stuff on the smoker.
but sure works great for canning Vegs and stuff out of the garden. I plan on canning up about 50 pints of tomato's for soups this fall.
Pete

Like osagemo said,about canning deer meat. This will be one of the most tender meat's you ever ate. Good thing about when you want open up a jar of deer meat just warm it up,then you can add about anything you want to it,may it be BQ sauce,A1 steak sauce and I like mind with mushroom gravy. This is some the best eating you can get along with a side dish of mashed potatoes,some green beans,bread of choice. Yum,
Littlejohn

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