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RECIPES - Veal, Lamb, Poultry and Game.

Irish Stew

4.2 Qt.	6/8 Qt.	Ingredients
1 1/2 lbs.	3 lbs.	Lamb Stew Meat - 1 in. pieces
2 Tbsp	3 Tbsp	Fat
3 cups	4 cups	Water
1 tsp	2 tsp	Salt
1/2 tsp	1 tsp	Paprika
1 tsp	2 tsp	Celery Seed
1/2 cup	1 cup	Onion, chopped
1 cup	2 cups	Turnips, sliced
1 cup	2 cups	Carrots, sliced
1 cup	2 cups	Potatoes, sliced
1 cup	2 cups	Parsnips, sliced
4-6 servings	8-12 servings

1. Brown lamb in fat in cooker. Add water and seasonings.
2. Cover, set control at 10 PSI and cook 8 minutes after control jiggles.
3. Cool cooker normally for 5 minutes, then place under faucet. Add vegetables.
4. Cover, set control at 10 PSI and cook 5 minutes after control jiggles. Reduce pressure instantly.
5. Prepare gravy recipe.

Veal Scallopini

4.2 Qt.	6/8 Qt.	Ingredients
1 1/4 lbs	2 1/2 lbs	Veal Steak - 1/2 in. thick
3 Tbsp	6 Tbsp	Flour
1 tsp	2 tsp	Salt
Dash	1/4 tsp	Pepper
1/2 tsp	1 tsp	Paprika
3 Tbsp	5 Tbsp	Fat
1	2	Clove Garlic, minced
1	2	Onion, medium, sliced
1/2 tsp	1 tsp	Dry Mustard
3 cups	6 cups	Tomato Juice
1/2 cup	1 cup	Mushrooms, sliced
2 Tbsp	1/4 cup	Parsley, chopped
4-5 servings	8-10 servings

1. Cut veal into serving pieces.
2. Mix flour, salt, pepper and paprika; coat veal.
3. Brown veal in hot fat in cooker. Add remaining ingredients except mushrooms and parsley.
4. Cover, set control to 10 PSI and cook 12-15 minutes after control jiggles.
5. Cool cooker normally for 5 minutes; then place under faucet.
6. Stir in mushrooms and parsley; heat through.

Chicken Paprika

4.2 Qt.	6/8 Qt.	Ingredients
1	2	Chicken - 2 1/2 - 3 lbs.
1 tsp	2 tsp	Salt
Dash	1/4 tsp	Pepper
1 tsp	2 tsp	Paprika
3 Tbsp	6Tbsp	Flour
2 Tbsp	1/4 cup	Fat
3 cups	4 cups	Water
1	2	Chicken Bouillon Cube
1 cup	2 cup	Diary Sour Cream
4-6 servings	8-12 servings

1. Cut chicken into individual servings.
2. Mix salt, pepper, paprika and flour, coat chicken.
3. Brown in hot fat in cooker. Place on rack.
4. Slowly add water and bouillon cube.
5. Cover, set control to 10 PSI and cook 12 minutes after control jiggles.
6. Cool cooker normally for 5 minutes, then place under faucet.
7. Stir in sour cream; heat thorough.

Fried Chicken

4.2 Qt.	6/8 Qt.	Ingredients
1	2	Chicken - 2 1/2 - lbs.
1/4 cup	1/2 cup	Flour
1 1/2 tsp	1 Tbsp	Salt
Dash	1/4 tsp	Pepper
1 tsp	2 tsp	Paprika
2 Tbsp	1/4 cup	Fat
1	2	Onion, small, cut in halves
2 cups	2 1/2 cups	Water
4-5 serving	8-12 servings

1. Cut chicken into individual servings. Mix flour, salt, pepper and paprika; coat chicken.
2. Brown in hot fat in cooker. Add onion and water. Place chicken on rack in cooker.
3. Cover, set control at 10 PSI and cook 12 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Place chicken under the oven broiler for a few minutes to crisp. Prepare gravy recipe.

Hasenpfeffer (Sweet Sour Rabbit)

4.2 Qt.	6/8 Qt.	Ingredients
1	2	Rabbit, domestic (2 1/2 lbs.)
1 1/2 cups	3 cups	Vinegar
3 cups	6 cups	Water
3	6	Bay Leaves
1 1/2 tsp	3 tsp	Salt
1/2 tsp	1 tsp	Pepper
1	2	Onion, sliced
1/4 cup	1/2 cup	Flour
3 Tbsp	6 Tbsp	Fat
1 cup	2 cups	Dairy Sour Cream
5	10	Gingersnaps, crumbled
3-4 servings	6-8 servings

1. Cut rabbit into individual servings. Place in shallow glass dish. Mix vinegar and water; pour over rabbit.
2. Add bay leaves, salt, pepper and onion. Cover and refrigerate, turning occasionally, at least 12 hours, but no longer than 24 hours.
3. Remove rabbit from marinade; dry on paper towels. Coat with flour and brown in hot fat in cooker.
4. Strain marinade and add 1 1/4 cups for 3-4 servings recipe. Add 2 cups for 6-8 serving recipe.
5. Cover, set control to 10 PSI and cook for 15-20 minutes after control jiggles.
6. Cool cooker normally for 5 minutes; then place under faucet.
7. Stir in sour cream and gingersnap crumbs; heat through.

Venison Pot Roast

4.2 Qt.	6/8 Qt.	Ingredients
2 lbs.	4 lbs	Venison Pot Roast - 3-4 in. thick
2 Tbsp	4 Tbsp	Fat
1 tsp	2 tsp	Salt
Dash	1/4 tsp	Pepper
2 cups	2 1/2 cups	Water
1	2	Clove Garlic, minced
4-6 servings	8-12 servings

1. Brown venison in fat in cooker. Pour off excess fat.
2. Season with salt and pepper. Add water and garlic.
3. Cover, set control to 10 PSI and cook for 30-40 minutes after control jiggles.
4. Cool cooker normally for 5 minutes, then place under faucet.
5. Prepare gravy recipe. Serve very hot.

 

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