Pot Full O Coon Recipes

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PRESSURE COOKER CHUCK ROAST WITH VEGGIES AND GRAVY



Pressure Cooker Chuck Roast with Veggies and Gravy image

This used to be a slow cooker meal that would take a full day to make... but now I have adapted it for the pressure cooker and the process now takes far less time. This is my go-to recipe for pot roast on a busy weekday. It uses inexpensive cuts of meat, namely beef chuck, made posh by the slow cooker. After years of tweaking others' recipes I think I found a good mix of high-quality pot roast while still being very quick and easy.

Provided by Heather Dunn

Categories     100+ Everyday Cooking Recipes

Time 1h40m

Yield 12

Number Of Ingredients 8

1 (10 ounce) can condensed cream of celery soup
1 (1.5 ounce) package dry beef stew seasoning mix
1 (3 pound) boneless beef chuck roast
1 ½ cups beef broth
1 large yellow onion, quartered
1 (8 ounce) package sliced baby bella mushrooms
1 pound baby red potatoes, halved
1 (16 ounce) package baby carrots

Steps:

  • Mix celery soup and beef stew seasoning together in a small bowl to create a creamy paste.
  • Turn on a multi-functional pressure cooker and select Saute function. Add chuck roast and cook until juices start to render and outside is browned, about 5 minutes per side. Add the paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close, lock, and return cooker to high pressure. Cook for 15 minutes more.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Run remaining liquid through a strainer into a separate bowl. Beat liquid with a whisk until well blended and emulsified, about 1 minute.
  • Serve shredded roast on top of the vegetables and cover with gravy.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 14.7 g, Cholesterol 54.3 mg, Fat 14.1 g, Fiber 2.3 g, Protein 15.5 g, SaturatedFat 5.4 g, Sodium 633.5 mg, Sugar 3.3 g

MY MOM'S BARBECUED RACCOON



My Mom's Barbecued Raccoon image

This is a recipe that I have only eaten twice in my lifetime. Not that it wasn't good but I just couldn't get over it being roadkill to me even though it truly was not hit and laid by the road. Now I have eaten Squirrel and Rabbit and like them both.I have also eaten goat And cooked those three many times. I hope you enjoy this...

Provided by Zelda Hopkins

Categories     Wild Game

Time 6h25m

Number Of Ingredients 8

1 large raccoon
1 large celery stalk
1 large onion
3 medium carrot
1 tsp granulated garlic
1/2 tsp salt and pepper
3 c water, or beer
1 bottle barbecue sauce of choice

Steps:

  • 1. My Mother would place this in a pressure cooker but I think a slow cooker would suffice. She would add the celery, Sliced onion, and carrots, Garlic, Salt and pepper, and water or beer. She would pressure cook for 5 hours then remove from cooker and debone all the meat. Then add Barbecue sauce and cook for another hour.

POT O'GREENS



Pot O'Greens image

Provided by Alton Brown

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 5

1 quart water
1 1/2 pounds smoked turkey legs
2 pounds stemmed collard or turnip greens
1 teaspoon salt, plus extra if desired
1 teaspoon sugar

Steps:

  • Place the water and turkey legs in an 8-quart pot over medium-high heat. Cover, bring to a boil, and allow to simmer for 10 minutes.
  • In the meantime, remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, chop pieces in half. You should have 2 pounds of greens once they are stemmed. (Weigh the greens after stemming, but before washing.)
  • Once the turkey legs have simmered for 10 minutes, add the greens, salt and sugar, reduce the heat to low, cover, and allow to simmer gently for 45 minutes or until the greens are tender. Move the greens around every 10 to 15 minutes. Taste and season with additional salt, if desired. Serve immediately.

INSTANT POT® CORN ON THE COB



Instant Pot® Corn on the Cob image

This method probably isn't any faster than the traditional method of boiling corn, but I can put everything in the pot and walk away, which is a bonus when I'm preparing several other dishes.

Provided by Bren

Categories     Side Dish     Vegetables     Corn

Time 25m

Yield 4

Number Of Ingredients 2

4 ears fresh corn
2 cups water

Steps:

  • Shuck the corn and remove the silk.
  • Pour water into a multi-functional pressure cooker (such as Instant Pot®) and insert the steamer basket. Place 2 ears of corn in the basket. Stack the other 2 ears on top, perpendicularly to the first 2. Close and lock the lid. Close the vent.
  • Select Meat/Stew setting and set timer for 2 minutes; allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Nutrition Facts : Calories 77.4 calories, Carbohydrate 17.1 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 17.1 mg, Sugar 2.9 g

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