jerseyhunter

anyone with a recipe or instructions on canned venison. I know the basics just need a recipe before it goes in the Jars.

Tree climber

we use it in BBQ,in stews in place of beef,soups.anything you would use venison oe stew beef for.

if you need meat,put it in there.

Jorgy

When I can my venison I do it few different ways. Some I just put a bit of salt and a bay leaf, mmmmm. Another way that I do it is to add some lipton onion soup (that dry mix stuff) mmmmm. Then every year I experiment with other spices in my kitchen. To tell you the truth, it' s all really good. But the plain salt and bay leaf is what I can the most of.

If you were talking to my mom she would make you stick a piece of pork or thick cut bacon in it too, but I don' t do that anymore, and have never been able to tell the difference between on with pork, and the one' s without.

When you get done with it, send me some, I didn' t get an elk this year

Pro-Line

If you want a recipe for BEFORE it goes in the jar...You don' t HAVE to do anything. I can several jars plain each year. You just have to season them when you cook.

You can get pretty creative. Canned venison is hard to ruin.

Good luck, and let us know how it turns out!

jerseyhunter

don' t you boil it before it goes in the jar?

Pro-Line

Jersey...Some do boil it before, some don' t. I do not. I just pack the jars really full of meat and seal. No water or anything. You can add some spice..just be careful not to use too much.

The juice that comes from the meat makes a delicious sauce.

Pro-Line

Jersey...Just to clarify my earlier post...I use a pressure canner. I " cold-pack" the meat in jars in about 3/4" cubes. No venison fat or sinew at all. Pack the jars as full as possible with meat and nothing else.

Then I put the lids and bands on the jars and can at I BELIEVE 10 lbs of pressure for 55 minutes. The juice cooks out of the meat and makes a delicious sauce.

You can add spice or flavor if you want...just be careful not to over-do it. I just season mine when I cook it.

Good luck!

jerseyhunter

now were talkin Thanks once again.

TreednNC

I just did one for the first time. With the exception of the straps and tenderloins, I'll never do it another way again. Cold pack in 3/4-1" cubes, I did 10lb/90min. I didnt add any water to the first batch. Next batch I did add 1/2cup water to bring the liquid to the top of the jar. I added one tablespoon of salt. Best way I have EVER EVER had deer other than fried back straps.

Pour into a sauce pan and heat, and then put the meat over white rice and spoon some on it. Man oh man talk about good.