Venison and Gravy

By JimMac

Ingredients

• 2 Pound venison cut into 1 inch cubes
• 2 Tblsp cooking oil
• 1 Large onion; sliced
• 1/2 Cup brown sugar
• 1/2 Cup red wine
• 1/2 Cup water
• 1/2 Tsp. nutmeg
• 1/2 Tsp. cinnamon
• 1/4 Tsp. ginger
• salt and pepper to taste
• 2 Each 2 Each bay leaves
• 1 Tblsp cornstarch

Preparation

Step 1

DIRECTIONS:

Heat the oil in a pressure cooker. Brown the meat on all sides to a nice color. Remove meat and add onion; sauté until transparent. Return meat to cooker. In a small bowl dissolve brown sugar, wine, water and seasonings; add bay leaves. Pour mixture into cooker. Lock the lid in place and bring to pressure over high heat. When high pressure is reached lower the heat to maintain it and cook for 20 minutes. Remove the cooker from heat and use the quick or cold water release method to drop the pressure before opening the lid. Remove meat with a slotted spoon. Thicken sauce with 1 tablespoon cornstarch mixed in 1/3 cup cold water, stir often as it thickens but do not boil. Serve over buttered noodles or rice.