Originally Posted by
Ridge Runner
Pressure cook for 1 hour, add salt and slice, enjoy!
edited to add
split it almost in two to get the clotted blood out, remove the fat if you wish. Do not eat if you suffer from gout.
Does the pressure cooking tenderize it any RR? I love the flavor of it and it doesn’t matter whether deer or moose it tastes about the same. But it chews a while something like an elastic. So I am curious if the pressure cooker actually tenderizes it or not..