No, I don have any for a pressure cooker. I don care much for steamed meat.
No, I don’t have any for a pressure cooker. I don’t care much for steamed meat. Since a pressure cooker uses steam and high pressure to do it’s work you are actually just making the meat more dry by forcing out what little moisture is in the meat. Also, fat makes your salivary glands work, so try this little experiment, take a piece of dry chicken breast or pheasant and butter it. Yes butter it. And it will taste juicy, not due to moisture in the meat, but your saliva. So you can use this by making sure you keep the “drier”, leaner cuts well basted with bacon fat or olive oil. The best way to serve venison is rare, sear the outside, and leave the inside rare, like good prime rib or fillet mignon.