Canning Venison

[cecilh1986]

Does anyone can venison and would like to share their recipe. Thanks

[Dspivey]

Following

[Horsefly]

Brenda Valentine was canning venison the other day on a hunting show. First time i'd ever seen that. I believe the show was "100 percent hunting".

[czechgrubworm]

Get in touch with Bowyer on here. He cans venison and does a fine job of it... I can also give you his email if you'd like.

[Abbott]

I would like to see some recipes on this too. Been thinking about doing this a lot.

[Rat]

What kind of recipe are you looking for; there are only about a thousand recipes for canning venison!

Just about any recipe that uses beef, lamb or pork will work for venison; and I have also used many rabbit recipes as well as a few chicken recipes (because I don't eat chicken).

Here are two of my favorites though:

Venison pot roast:
4 lbs venison roast, cut into chunks about 1" cubed
3-5 tbsp fat, I use lard
2 tsp salt
1/2 tsp pepper
1 1/4 cups water
2 cloves of garlic, minced

Brown venison in cooker, pour off fat
add seasonings and water, bring to a boil
Add to jars (I use quart jars) making sure meat is evenly distributed between jars
Cover and cook for 50 minutes @ 10 psi
Let cooker cool normally until pressure is down

To just can the meat to be used in other recipes is the best way many times:
Cook the meat until it is medium well (no pink), you can fry it, grill it, roast it...
Cut into small pieces, about 1" cubed or a little larger
Add meat to jars (I use quart jars)
Add 1 tsp salt per jar, if you want, you can leave this out with no ill effects
Fill with liquid leaving 1" of headspace
Add rings and lids
Process for 90 minutes @ 10 psi
Cool normally until no pressure remains (45 minutes to an hour)

This recipe can be used to make any number of things from the canned meat; chilli, ground up for hamburger, carne quisada etc. The liquid in the jars is a lite broth that can be used for gravy, basting or as a liquid replacement for water in other recipes (like carne quisada).

[Tequilazo]

I have too many memories of eating potted meat sandwiches as a kid to find this appealing today.

that said I may have to give it a try, after all, I enjoy peas and spinach now LOL

[Rat]

Abbott, I grew up in Campwood!

[DoubleGProstaff]

I've canned home made venison stock with my pressure canner. Makes some good black eyed peas.

[Abbott]

Abbott, I grew up in Campwood!

I moved to Campwood about 6 yrs ago. Working as a gov't trapper/ ranch manger right now. You ever make it back to Campwood?

As far as the recepies they said good. I am going to give it a try. I kill a lot of exotics, and my limit of wt deer every yr usually. Along with hunting in Illinois. It just takes to much freezer room to store it all.

[Rat]

I used to work with Charlie Baird; the government trapper when I was growing up. I went to school with his daughter Melissa. learned alot from from ol' Charlie.

I don't get back much, nothing much left for me there anymore; it's a good place to be from though.

We used to own the old general store in Barksdale, it burned many years ago though, after we left. I grew up ranching, hunting and fishing the Nueces and Frio Canyons.

Sorry for the hijack...

[Mister Bubba's bulletman]

My cousin cans all his deer. Loves it. He's always sendin me pictures from his kitchen and telling me what I missed. Kinda like a cooking show.

[downtown44]

Usually can 20-30 jars every year. As a matter of fact as soon as I finish up muzzleloader season, we will be at it again. It is lots of work, but well worth it. PM me and I will try to walk you through it. If you have a "great wife" that can keep up with the gravy, it makes it a lot easier. My grandmother grew up in the tough times when they canned all kinds of meat and taught me how to do this several years ago. You will need a big pressure cooker or a couple of small ones.

[Abbott]

I used to work with Charlie Baird; the government trapper when I was growing up. I went to school with his daughter Melissa. learned alot from from ol' Charlie.

I don't get back much, nothing much left for me there anymore; it's a good place to be from though.

We used to own the old general store in Barksdale, it burned many years ago though, after we left. I grew up ranching, hunting and fishing the Nueces and Frio Canyons.

Sorry for the hijack...

Lol i know Charlie well. I actually am a gov't trapper and I trap his old country. I run a 3,000 ranch back behind the **** going towards uvalde also.

[Alley Dog]

What kind of recipe are you looking for; there are only about a thousand recipes for canning venison!

Just about any recipe that uses beef, lamb or pork will work for venison; and I have also used many rabbit recipes as well as a few chicken recipes (because I don't eat chicken).

Here are two of my favorites though:

Venison pot roast:
4 lbs venison roast, cut into chunks about 1" cubed
3-5 tbsp fat, I use lard
2 tsp salt
1/2 tsp pepper
1 1/4 cups water
2 cloves of garlic, minced

Brown venison in cooker, pour off fat
add seasonings and water, bring to a boil
Add to jars (I use quart jars) making sure meat is evenly distributed between jars
Cover and cook for 50 minutes @ 10 psi
Let cooker cool normally until pressure is down

To just can the meat to be used in other recipes is the best way many times:
Cook the meat until it is medium well (no pink), you can fry it, grill it, roast it...
Cut into small pieces, about 1" cubed or a little larger
Add meat to jars (I use quart jars)
Add 1 tsp salt per jar, if you want, you can leave this out with no ill effects
Fill with liquid leaving 1" of headspace
Add rings and lids
Process for 90 minutes @ 10 psi
Cool normally until no pressure remains (45 minutes to an hour)

This recipe can be used to make any number of things from the canned meat; chilli, ground up for hamburger, carne quisada etc. The liquid in the jars is a lite broth that can be used for gravy, basting or as a liquid replacement for water in other recipes (like carne quisada).

Is this done in a pressure cooker or a can cooker?