I have a few years worth of Venison shoulders, femurs, and some shanks for good measure to throw in a pot. I was recently told that a pressure cooker destroys a lot of the nutrients and that I should just go low and slow in a pot on simmer for about a day.
Anyone know if this is true? I don't mind putting in the extra work to do it right. Never done it before.
My plan is to roast up salted meaty bones and leeks. Add bay, maybe some thyme or rosemary, some pepper corns and carrots. Chop up the cooked bones with a hatchet before going in the pot, then cover with water.
Anyone know if this is true? I don't mind putting in the extra work to do it right. Never done it before.
My plan is to roast up salted meaty bones and leeks. Add bay, maybe some thyme or rosemary, some pepper corns and carrots. Chop up the cooked bones with a hatchet before going in the pot, then cover with water.
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