Ever can venison?

[longwinters]

I sliced up the loins to freeze, but the roasts are cubed up, baking in beef broth. Then in the pressure canner with a smidge of salt and a bit of onion. Hoping it turns out well.

Long

 

[gerry]

We have canned the tougher pieces of a mountain goat before and it turned out very good, very tender and great taste. Please let us know how your recipe turns out and if there would be anything different you would do in the future.

 

[FOTIS]

Done it with Elk. Plenty of salt. Turned out ok.

 

[longwinters]

Well I've had some excellent canned venison and then some that was so strong tasting it was almost inedible. I can imagine what the difference was. What I used was perfect meat. No tallow, silver skin etc... So I'm hoping for good things.

Long

 

[JD338]

Long,

Canned venison is excellent! Makes for a quick easy meal.
My wife had a bad experience with a pressure cooker as a kid, her grandma had one blow up so as a result, no pressure cookers here.

JD338

 

[SJB358]

Love it but I've never done it. Please post the process. I would love to try it again. Over a bed of rice or taters it was a favorite.

 

[runtohunt]

We can elk every year. We make a couple of different flavors. Last year we added a packet of taco season to several of the jars. Instant taco meat! Just heat up in a frying pan. Meals are quick and easy with the canned meat! This year if I am lucky, we plan to can about 1/2 to 1/3 of the meat. Hoping for about 2-3 dozen quart jars.

 

[longwinters]

Well this is the 1st time I've canned venison but I am thinking it will turn out well. Like I said each cube of meat is perfect (no fat, tallow or silver skin). I put it in a roaster with beef broth, cover and put it in the oven at 350. When it is partially cooked, so it is not red anymore, I put it in hot jars along with a bit of salt and a small chunk of onion. Put on the hot lids and rings and put in my All American pressure canner. Heat it up to 10# for 90 min.(dependent on the altitude of where you live). Let the canner cool off and take out the jars. Pint jars are the same except for 75 min.

Long

 

[Too Tall]

We can a lot of wild meat. I would have to get the particulars from 'The Woman in Charge'

JD338, my family had a pressure cooker blow up on them in 1995. My Father had a Stroke in 1977, and I was carrying him out to set at the picnic table, for supper. When I heard the boom flop, I knew someone was down. I set Dad in the grass, and run to the house. Both my Mother and Sister were burned. My Mother was the worst, she was in the front, so I picked her up and put her in the shower. Then my Wife was on the phone with the hospital, and they told us to load up and get to town. So I pulled my Sisters car right up to the door. Went in and got my Mother and put her in the back seat. My Sister got in the front, and I started around the house, and there sets Dad on the grass. So my Sister gets in the back seat, and I load Dad in the front.
Seems like a long night, if I remember it right.

 

[DrMike]

We can a lot of wild meat. I would have to get the particulars from 'The Woman in Charge'

JD338, my family had a pressure cooker blow up on them in 1995. My Father had a Stroke in 1977, and I was carrying him out to set at the picnic table, for supper. When I heard the boom flop, I knew someone was down. I set Dad in the grass, and run to the house. Both my Mother and Sister were burned. My Mother was the worst, she was in the front, so I picked her up and put her in the shower. Then my Wife was on the phone with the hospital, and they told us to load up and get to town. So I pulled my Sisters car right up to the door. Went in and got my Mother and put her in the back seat. My Sister got in the front, and I started around the house, and there sets Dad on the grass. So my Sister gets in the back seat, and I load Dad in the front.
Seems like a long night, if I remember it right.

Wow! That would have been a difficult night. Burns are such terrible wounds, and very difficult to treat.

 

[longwinters]

I can't recommend the All American canner strongly enough. With the safeties etc...I don't know how a person could have problems with it. I've done stew, soup, veggies and now venison. Seems pretty fool proof.

Long

 

[gerry]

I can't recommend the All American canner strongly enough. With the safeties etc...I don't know how a person could have problems with it. I've done stew, soup, veggies and now venison. Seems pretty fool proof.

Long

Have the same brand as well and it is outstanding, pricey but worth it. We use ours a lot for all sorts of stuff.

 

[FOTIS]

http://www.simplycanning.com/canning-ve ... -pack.html

 

[onesonek]

Love it but I've never done it. Please post the process. I would love to try it again. Over a bed of rice or taters it was a favorite.

Or gravied on baking powder biscuts. Or even toast works as well as those mentioned.
I like canned meat of most specie's, gravied on biscuts or any staple. Canning is rather simple, just prep work sucks,,,,kinda like brass for reloading :lol:
If anything goes wrong ,,,to the taste, most often it is generally linked to not having the jars and lids not properly sterilized. Put a little pure citric acid or vinegar in the both the sterilizing and cooking baths to prevent the formation of hardwater scale.

 

[longwinters]

I opened up a jar several nights ago. Took out a piece and tasted it....fantastic. Gave a piece to the wife.........she was amazed at how good it was. So I thickened up the juice/gravy and we had it over rice. Did I say it was FANTASTIC?

I should have shot more deer during bow season.

Long