One question I get asked often is if I use a pressure cooker to prepare tougher cuts of venison. Unfortunately, I can’t answer the inquiries with much conviction, as it’s not an appliance I have much experience with. I have borrowed a pressure canner a time or two for preserving vegetables, but never for cooking.

Though I know the devices are perfectly safe when used correctly, I have this unfounded fear they’re going to explode—like the one in this video. The thought of getting maimed by a crazy-hot explosion of meat and liquid, or getting caught in the chops by a flying aluminum saucer is enough to put off any experimentation.

My sister must be braver than me, because she’s not afraid to try one. Last week, she invited us over for a dinner, the main course being an elk neck I gave her and that she cooked under pressure. Now, for those of you in the know, an elk neck is about the toughest cut of meat out there, but hers was fork-tender after less than an hour of cooking under pressure.

That’s the magic of the pressure cooker. It can transform tough cuts into tender meals in about a tenth of the time of a slow cooker or other conventional method. So, I’m looking for some insider information from my Wild Chef friends. Any tips for using a pressure cooker for wild game?