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Anyone have a "secret" recipie they would like to share for canning venison?
Recently bought an all american pressure canner and plan on doing some venison this fall. Have used it to prosses the garden so far but want to get some meat done this fall.
Any tips are appreciated.
Easy to do! I just cube up the meat, throw in a few slices of onion, a small pinch of salt n pepper and pop them in the canner. There are a lot of things a person can add in the way of spices, but this is the way I do it. A 500ml jar will do about 1 lb of meat.
Be sure to cut out all fat/sinew. The toughest meat will melt in your mouth!
canning meat is fantastic, it makes the least desirable cut very palatable , just remember to cook it at the right pressure for at least 90 mins.
Canned venison gave me the most vile bowels I've ever experienced. Ate about 1/3 of a liter Mason jar with crackers in the ice hut. It percolated for about an hour then it started to make its presence known. My brother vomited and the other two guys were starting to get upset. I swear the stink even got into the foam insulation in the hut. We got picked up by the Bombardier driver and seven other men got really upset when some gas fell out of me on the way back to shore. Be careful with this stuff!
I can't see it that if it was processed properly. I've eaten it a number of times and never had that issue.
Don't blame the process, it has been done for year and years especially prior to freezer. Blame the person doing the process, not the process.
My hunting buddy's add a spoonful of vinegar to a pint jar. Fast meal with a brown sauce over potatoes.
My lovely Wife makes it all the time and it is great and we have never had any problems.
Fenelon it sounds like whoever made your canned messed something up. If the jar didn't seal or they didn't cook it enough, yes you could get sick.
I've never heard of the vinegar being added. Thats a new one for me? As for a gravy, yes! That's what I do all the time. Make a roux with flour , butter and onions. Add the meat and a bit of water and some soup base, stir as it thickens, then pour generously over the potatoes! Good home cooked meal!Quote:
Originally Posted by cramadog2
Just question for you guys doing canning can you freeze your cubed meat and can later ?
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....