EDITH ADAMS’

COOKING UNDER PRESSURE 35

BRAISED BEAR ROAST

Soak bear roast overnight in equal parts
of vinegar and oil. This is known as marin-
ation. Wipe thoroughly dry. Place bear on
the rack of the pressure cooker. Place a
peeled onion on top. Add %4 cup water. Cook
at 15 pounds pressure for 20 minutes to the
pound, with a minimum of 1 hour.

BEAR STEAK

1 steak about 1% inches thick
1 cup flour
YZ tablespoon ginger
12 cloves, crushed
Salt and pepper
2 tablespoons fat
Mix flour and spices and pound them well
into the steak. Heat fat in cooker and sear
steak well on both sides in the bottom of
the cooker. Put steak on the rack. Add %
cup water or tomato juice. Cook at 15
pounds pressure for 30 minutes. If steak is
thinner, the time may be reduced.

BRAISED MOOSE

4 to 6-pound piece of moose

Salt pork, cut in strips

Salt and pepper

Ground cinnamon and cloves

Trim and wipe moose with a damp cloth.

Sprinkle with spices. Fry out salt pork in
bottom of cooker. Brown moose well on all
sides. Put moose on rack. Arrange strips
of salt pork on top. 1 cup sliced onions may
be placed around moose. Put % cup water
in the cooker. Cook at 15 pounds pressure
15 minutes to the pound, with a minimum of
1 hour.

HASENPFEFFER
(RABBIT A LA MODE)

1 rabbit, cut in pieces

2 cups cider vinegar

2 cups water

‘1 onion, sliced

14 teaspoon salt

6 peppercorns

1 bay leaf

3 whole cloves

1 teaspoon sugar

Mix all the ingredients together and soak

the rabbit for 2 days in the solution. Use a
crock or jar. The liquid should cover the
meat, and the meat should be turned twice
per day. Remove the rabbit, season with
salt and pepper and brown in 2 tablespoons
hot fat in the bottom of the cooker. Add 1
cup of the liquid in which the rabbit was
soaked. Cook at 15 pounds pressure for 30
minutes. Thicken the gravy with browned
flour. 3

FRICASSEE RABBIT

1 rabbit, cut into pieces
Salt and pepper
Flour
3 tablespoons drippings
1% cup onions, chopped
1 bouillon cube:
1% cup water
1 lemon slice
8 peppercorns
2 sprigs parsley
2 stalks celery
Heat fat in cooker. Season flour with
salt and pepper and dredge rabbit with sea-
soned flour. Brown the rabbit in the drip-
pings until lightly browned. Add all the
ingredients. Cook at 15 pounds pressure for
30 minutes. Thicken the gravy with flour.

BRAISED VENISON

4 to 6 pounds bone shoulder or rib of
venison
1% pound salt pork
% cup flour
1 teaspoon salt
Pepper to taste
YZ teaspoon marjoram
'% cup melted fat
4 cup celery, minced
3 tablespoons apple juice, grape juice or
red wine
1 tablespoon lemon juice
1 unpeeled, diced apple

Wipe venison with a cloth dipped in vin-
egar. Cut salt pork into strips and place
down centre of venison. Roll up and tie
securely. Mix flour, salt, pepper and mar-
joram together and rub well into venison.
Heat fat in cooker and brown venison roast
in this. Add other ingredients and cook at
15 pounds pressure for 30 minutes. Serve
with elderberry or wine jelly.

VENISON STEAK

Pound flour, salt and pepper well into the
steak. Put steak on rack. Add % cup sliced
onions and % crushed clove of garlic, if
desired. Add % cup water. Cook at 15
pounds pressure for 20 minutes per inch
thickness of steak.

VENISON POT ROAST

Venison roast or leg of venison
% cup fat salt pork
Salt, pepper and flour

Wipe meat carefully and remove dry skin.

Lard the lean parts with strips of pork.

Dredge with salt, pepper and flour. Add %
cup water. Cook at 15 pounds pressure, 10
minutes per pound.