Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Any one use a pressure cooker to cook game?

Here is another pressure cooker chili that has won awards in my area. It takes a bit longer then JS'.

A Bowl of Red in a pressure cooker, version 5

2 �-3 pounds of lean red meat
� pound bacon
� teaspoon salt
1 (12-ounce) bottle/can of beer, preferably, a medium ale
16-ounce red salsa (mild, medium or hot depending on your desired taste. Fresh is best)
2 chipotle peppers canned in adobo sauce
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 medium size fresh Roma tomato, seeded, diced
1 ounce tequila
2 tablespoons chili powder
1 teaspoon ground cumin
1 (14oz) can of beef broth
1 beef bouillon cube
� oz. (1/2 square) semi-sweet chocolate (optional)
� teaspoon ground cayenne pepper (dry) (optional)
� teaspoon ground chipotle pepper (dry) (optional)
1 (27 oz) can kidney or pinto beans, rinsed, drained (very optional)
3 tablespoons masa harina (corn flour)

Cube meat (1 - 3/4 inch cubes, trim fat), place in large mixing bowl, sprinkle on the salt, stir, set aside. Heat a frying pan over med-high heat until hot. Fry the bacon until crispy. Place bacon on a cookie sheet to cool. Pour off and save the bacon grease. In a blender, add the beer, salsa, chipotle peppers, adobo sauce, tomato, tomato paste, tequila, ground cumin and 1 1/2 tablespoons of chili powder. Crumble the bacon and add to the blender. Puree to combine, set aside.

In a fry pan, brown the meat in 2-4 batches in some bacon grease. Place the browned meat in the pressure cooker. De-glaze the pan between each batch with 3-4 oz of beef broth and pour the liquid into the cooker. Pour any remaining broth into the cooker.

When all the meat is browned and all the broth is in the cooker, add the puree. On high heat, bring the cooker to a boil, stirring often. Lock the lid in place according to the manufacturer's instructions. When steam begins to hiss out of the cooker (15 psi), reduce the heat to medium-low, just enough to maintain a weak shake. Cook at 15 psi for 10 minutes. Remove from the heat and let cool ON ITS OWN until the pressure is zero. Open the lid. Ladle out 1 cup of sauce (no meat) and make a thin paste with the masa, no lumps. Meanwhile, bring the remaining chili to a fast boil. Add the remaining chili powder, bouillon cube, chocolate, cayenne, ground chipotle and beans to the sauce, stir. Slowly stir in the masa paste. Reduce the heat to a simmer for an additional 20 minutes. Adjust seasonings and stir. Serves 4-5.