Modern Venison Roast

I don't have a lot of time now-a-days to spend preparing good meals. When given a venison roast for a present I went looking for recipes. I found all of them took too long to prepare so I came up with this recipe. Venison need not take such a long time to prepare. Now-a-days we have cooking utensils to help in the preparation. It saves on electricity, also.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• 8 -10  lbs  venison roast
• 2 (12 ounce) cans beer (your choice)
• 2  tablespoons ginger powder
• 2  tablespoons onion powder
• 2  tablespoons garlic powder
• 9  large carrots
• 6  medium potatoes

Directions

1. rinse roast, place in pot, season well with ginger, onion and garlic; pour beer over all and place in refrigerator overnight.
2. When ready to prepare:
3. throw out the marinade. rinse pot. seer meat in frying pan until brown. Place in electric Pressure Cooker add more seasoning (with pressure cookers a lot of seasoning is required), add 1/2 cup water or one more can of beer, place on setting 400 until valve swizzles then turn down to 200 for 35 minutes.
4. Let cooker cool naturally, remove top place prepared carrots in pot and seal. Turn to 400 degrees until valve swizzles, cook 5 minutes. Remove meat and carrots to platter and prepare gravy if wanted or use au jus.
5. While meat is cooking, wash and prick potatoes with fork, place in microwave for 5 minutes.
6. Serve hot with lots of love and thanks to the cook!