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Wash Elk / Moose / Beef: 🥩 and cut into pieces then soak in cold water 30-1hr and rinse thoroughly.
Season meat with Montreal steak seasoning, and then I also added other spices like paprika, garlic and herb, rosemary and thyme and a little of johnnys (careful with johnnys because steak seasoning already has salt).
Sauté with oil to sear all sides and take out.
In same pot sauté onions (and other veggies if doing - can add mushrooms, or carrots etc) …. Then add meat back into pan. (I sauted in the instant pot for less dishes but it takes a long time to sauté in instant pot.)
Scrape off bottom and deglaze with chicken broth like a cup or less / more …. Just to cover bottom of pan. (Can also use plain water or beef broth).
Pressure cook on high for 45 mins. Maybe do Natural release for 10-15 mins to retain moisture and infuse flavor?
When meat almost done prep the sauce: heat one can of cream of chicken soup and half the can with milk (can use splash of heavy whip too for thicker sauce) and wisk. Then add like cup of juices from meat into sauce and gravy is ready.
Serve over buckwheat, mashed potatoes, macaroni, rice….