Favorite Venison Recipes... Go

[johny]

This is not a meal recipe but for those that want to try bottling. Here's the recipe and steps.
Ingredients:
Salt pork fat.
Deer meat
Garlic clove.

Place one Clove of garlic and one cube of salted pork fat into mason jar. Stuff cubed deer meat into jar. Add one more cube of pork fat. Do not add water. In a large pot fill with water up to the bottom of the neck of your jar of meat. Boil for 3 hours. Remove you jar and then full tighten your lid. This recipe is good for any type of meat.
Once cooled. Empty contents into small sauce pan with some fresh onion and fry. Enjoy with some fresh bread with butter.
We have literally done thousands of bottles in moose, rabbit and deer. It's amazing. It will
Last almost forever in the jars. If it would last that long.


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This does not conform to CFIA or FDA standards for meat safety.
Only pressure canning Quarts at 11 pounds of pressure for 25 minutes will eliminate all risk.

[Gregoire1960]

This does not conform to CFIA or FDA standards for meat safety.
Only pressure canning Quarts at 11 pounds of pressure for 25 minutes will eliminate all risk.

I believe it's 75 minutes for pints and 90 minutes for quarts, at least that's what my All American pressure canner manual says.

[Goosesniper]

Not sure of actual limits and being consumable. This method cannot guarantee a perfect batch. The smell will let you know if it's bad. There have been a few. I have never gotten sick or anyone else for that matter. It's been done this way for generations. All lived to be ripe and old. Yes for sure there are standards for the general public and all measures are taken with boiling of bottles and all utensils and lids. At the end of the day I still feel comfortable in doing it this way. Also, the salt from a couple of cubes pork rinds tend to protect it. Like I said I'm not sure if anyone ever getting sick. If you open a bad one that didn't seal or there was other contamination you know it. Generally done under these conditions there is little spoilage


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[johny]

I believe it's 75 minutes for pints and 90 minutes for quarts, at least that's what my All American pressure canner manual says.

You are right. 90 minutes for meat.

I just finished canning some soup stock and 25 minutes was still in my head.

[Wired]

This year we decided to cook the tenderloin fresh (refrigerate one day to drain blood) then cube it. Cut Peppers onions and mushrooms to a desired size (sliced is my preference) Fry venison till browned on all sides then add vegetables to pan cooking till tender add half a pint of any beer and allow to cook down making a sauce. Serve over a bed of rice.

[ride.lift.shoot]

Some great ideas! Thanks guys, I've tried a few of these now, and have enjoyed all that I've tried. One of my faves so far to add to the list is simply cutting 3/4" medallions out of the back straps or even a loin and pan frying with butter and onions, its quick and it tastes great!

[LOWENHART]

when i just immigrated to Canada and begun hunting with my uncle and his friends(Canadian born guys)i was soo surprised that they dump all the guts-including liver,heart...what a waist...i said that i'd like to keep it and make a stew out of it,just like we do back in Europe after gud group wildbore or deer hunting-make a fresh stew at huntcamp
ive been told that in Ontario hunters dont usually do that since they believe deers liver can be contaminated
i still do that and i didnt have any problems
can share the recepie to do it if...

[sierra]

This recipe has been my all-time favorite so far. It is SO goooooooood!!!

http://www.food.com/recipe/sweet-bac...derloin-139664

[mpsmyth6]

We eat more venison than beef, so we just use venison the same way we would beef. Whether it's meat loaf, casserole, tacos, burgers, we just cook it up the same way we would any other meat. For steaks I have used a marinade, but as long as you don't cook beyond medium rare it's all good. The game flavor is in the fat, and if you cook too long that's when game can get dry and tough.

[Wired]

Ok anyone have a recipe for Venison cooked with cloves and served with mint jelly. Heard about this and so want to try it out but need some guide lines.
Thanks