Pressure Cooking Tough Meats


The greatest value that our pressure cooker has for us is the use with rabbits and sheep who have grown too big to be tender when slaughtered. Our butcher slaughters and hangs our lamb meat, but occasionally the sheep and rabbit is just too old at slaughter time and the meat would work into our menu plans better if it came out of the pressure cooker as tender meat. The nutrition is preserved in the meat and broth in the cooker, and from there it can be used immediately or frozen.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s