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Author Topic: Canning venison  (Read 14121 times)

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Offline JW_Halverson

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Canning venison
« on: August 02, 2014, 04:35:20 pm »
I have canned meats in the past and had great results.  Part of that lies in reading a lot of information from my local County Extension Agent's office.  There is a lot to learn, but it's not rocket surgery or brain science!  The thing to never cheat on is altitude, cooking times, and pressure requirements. 

Once the meat has been canned, it's pretty versatile, but my favorite is to take a quart jar of canned venison, pour the broth in a pan, toss in a diced potato and get it boiling.  When it has boiled a few minutes, I dump in a 1 lb bag of mixed frozen veggies.  When it comes back to a boil, add the meat from the jar, increase the liquid if necessary, and serve.  Ta-Dah! Homemade soup in under 10 minutes. 

There is a great website that can get you started on canning wild meats, just search for a website called Simply Canning.  Under the drop down button for "How to Can..." chose Canning Meat and it will take you to a wealth of information about how to get it done and done right. 

Best of all....don't need no electricity to run a freezer once it's canned!
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Offline Olanigw (Pekane)

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Re: Canning venison
« Reply #1 on: August 02, 2014, 05:32:44 pm »
Not enough shelf space in my apartment, but when I move...
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Offline Fred Arnold

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Re: Canning venison
« Reply #2 on: August 02, 2014, 05:43:27 pm »
I canned 60# of venison last year. My favorite quick meal is 1 pint added to 1# of egg noodles served over mashed taters. Mmmmm good!!
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Offline JackCrafty

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Re: Canning venison
« Reply #3 on: August 02, 2014, 07:14:34 pm »
Dang, that sounds good.  :o ;D
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Offline JW_Halverson

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Re: Canning venison
« Reply #4 on: August 02, 2014, 07:55:59 pm »
F.A. speaks truth!  Especially if they are home made egg noodles.
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Offline JoJoDapyro

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Re: Canning venison
« Reply #5 on: August 02, 2014, 08:42:21 pm »
Makes me wish that I liked Deer. Just isn't my thing. I guess I can try elk.
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Offline JW_Halverson

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Re: Canning venison
« Reply #6 on: August 02, 2014, 08:53:56 pm »
Quote from: JoJoDapyro on August 02, 2014, 08:42:21 pm
Makes me wish that I liked Deer. Just isn't my thing. I guess I can try elk.

Next time you are in the Black Hills, remind me of your comment, JoJo.  I might can change your mind.
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Offline JoJoDapyro

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Re: Canning venison
« Reply #7 on: August 02, 2014, 08:58:47 pm »
It's true. I will take back "Don't like" and change it to "Don't always like". I have had some great deer, but I have also had terrible, Mostly just south of good. But, on the flip side, we slaughtered 2 steers last fall, One was to die for, the other the dog wouldn't even eat. Same feed, same water, same pasture. I have only had one bad experience with Elk, and that was a high fence bull, so maybe expected. All other members of the deer family are welcome on my plate anytime, Caribou being my favorite.
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If you always do what you always did you'll always get what you always got.
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Offline chamookman

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Re: Canning venison
« Reply #8 on: August 03, 2014, 05:43:03 am »
Caribou is tops in My book too. Bob
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Offline autologus

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Re: Canning venison
« Reply #9 on: August 04, 2014, 09:27:03 am »
The problem with you not liking deer is you probably did not grow up on it.  When you grow up in the woods down south if it moves it will eat.  Not necessarily because you had to eat it but hunting is just something we do and if you kill it you eat it with a few exceptions.

Grady
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Offline mullet

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Re: Canning venison
« Reply #10 on: August 04, 2014, 10:19:03 am »
I started canning a lot of the hog meat I get. A great way for instant meals in camp.
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Offline JoJoDapyro

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Re: Canning venison
« Reply #11 on: August 04, 2014, 12:04:41 pm »
I am a firm believer in "You kill it, you eat it". I have eaten game most of my life. There is something about wild meat, even grass fed beef that I really enjoy. I can honestly say that if I butcher the game I am more likely to eat it. I'll never pass on elk, and even deer I'll take and put into other dishes (Chili, Pasta sauce, Shepherds pie) , I just don't prefer it alone. Finger steaks are great though.
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If you always do what you always did you'll always get what you always got.
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Offline PEARL DRUMS

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Re: Canning venison
« Reply #12 on: August 15, 2014, 08:21:08 am »
I started tossing a table spoon of beef base paste in before I put the lids on. WOW does that taste good. I like to add BBQ sauce to it and warm it up. Makes a killer sandwich, or something to scoop up with Ritz.
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Offline koan

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Re: Canning venison
« Reply #13 on: August 15, 2014, 09:15:16 am »
Our family recipe is simple...we add a quarter onion wedge and salt to the jar before canning.. Went over real well at the Classic a couple yrs ago...atleast with BearG, lol...he was hoarding  8)... Brian
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Offline Marc St Louis

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Re: Canning venison
« Reply #14 on: August 15, 2014, 10:00:22 am »
From the little I have eaten of Caribou I would have to say it is my favorite as well
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