Yes, definitely! When I de-bone my deer, I bag it in about 8-10 lb increments and put them in the freezer to process at a later date. I do the same with beef or chicken that comes on sale.Quote:
Originally Posted by js4fn
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Yes, definitely! When I de-bone my deer, I bag it in about 8-10 lb increments and put them in the freezer to process at a later date. I do the same with beef or chicken that comes on sale.Quote:
Originally Posted by js4fn
Sorry if I misled you, that's what I meant, the person, not the process.Quote:
Originally Posted by Doug
thanks so far for all the replies ..............sounds like you can venison in the basic way and then add to it later while cooking a meal. Works for me.
thanks again
Get all the silver skin and fat off first. Then process per normal for meat either raw pack or cooked for your altitude setting.
I’ve experimented with tomato juice, Clamato juice, balsamic vinegar, bar b q sauce (separate times). Don’t add too much though.
I'm pretty sure the canned venison was fine. It's just a deadly combo for me and my colon. My wife has always said that even lettuce and mineral water will give me vile gas! A 500ml Mason of canned venison and three or four goose peperettes is usually my breakfast if my younger brother is coming up from the city to sit in the ice hut with me. He keeps telling me I need to go and see a doctor....