Canned deer meat

darcy32171

darcy32171

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Just thought I`d share this! I remember as a kid eating deer meat this way and I loved it. One day I`ll have to make a pile of it!
It lasts a very long time and has so many multiple uses.
Don`t knock it till you try it!!!!!!

My mom would cut up the deer meat into 1 inch cubes making sure there wasn`t any of the white fatty tissue on it.
She than would stuff one quart canning jars right to the top and then put lots of black pepper on top. She then would add the lids and start the canning process for 3-4 hours. The meat makes its own juices and the jars are vacuum sealed and stays for a very long time. The odd jar, my dad would stuff half full and then add a couple garlic cloves and 1/4" thick cut onion ring and stuff the jar the rest of the way. Add the pepper and then the lid and can it the same way. MMMMMM Yummmmy!!!
When I would steal a jar or two, I would throw it in a frying pan, shred the meat cubes and add onion/garlic powder. Was awesome when mixed with noodles. I`d almost eat the whole jar myself. I bet if you shredded it, it would make awesome sandwiches also!!!!!!!
Like I said "don`t knock it till you tried it"!!!!
 
I bottle moose and deer using basically the same recipe but I usually add a bit of salt pork in it. Put in a pressure cooker for 90 minutes and voilà you have really great tasting meat. My son bottles ground meat as well.
 
Finding a pressure canner is the key. You can use a pressure cooker in a pinch. Please dont try this in a regular canning pot or people will die!
 
The last big buck my uncle in Sask poached was so tough my aunt canned it all in order to be able to eat it. My other uncle could eat a couple of jars at a sitting of it. Back in the day when ever my grandfather poached a deer in the summer they canned it all as there was no freezers let alone electricity there. I myself can't it is as it has to be almost burnt for me to eat meat.
 
I am pretty sure there is at least one thread about this here somewhere........

But just in case anybody is going to give this a try based on the initial post, you MUST leave some air space in the jar, and not fill it to the rim. Otherwise the jars will not form a seal - which is what protects the meat from becoming spoiled.

Anybody planning to can meat (or fish) should do a goodly bit of research first, and/or find somebody who does this to show them the ropes the first time.

And yes, canned (bottled) venison is delicious! :dancingbanana:

Doug
 
I know that this is a bit of an older thread but In the interests of food safety I have to add that canning meat must be done properly or fatal food poisoning from botulism may result. The toxins made by this bacteria are very powerful.
I know Grammy just put it in the pressure canner for awhile and no one died, but lots of other folks did. Research the topic, it's critical to get the pressure and temperature high enough and do it long enough so that all of the stuff is killed. Just like hunting, it's a lot more complicated than it first looks, and if you do it wrong someone may die.
Red.
 
Yes, I have had canned venison and it is good.

Go to www.bernardin.ca and check out their recipies for pressure canning meat (and fish as well - if you have ever caught a couple of really big salmon they are best when canned) and you will see directions for using a pressure canner.
 
Canning really isn't complicated or hard and dangerous to try. Place items to be canned in a jar, seal with lid, put jars in canner, add water to cover 1/2 to 3/4's of first (lower) rows of jars, put on canner lid and lock, put calibrated (on mine 5, 10, or 15 lb) weight over stem outlet, heat until weight begins to rock back and forth and then time cook time. For fish and meat I use 15 lbs for 90 minutes. When cooling the jars the lids will pop down indicating a good seal.
enjoy
 
It is great but takes foreever unless you own 4 big (massive) canners. By the time you give it the 90 mins and let it cool production is pretty slow. Worth buying multiple canners and put the meat up in 1 litre jars.
 
My entire family hunts and eats venison, rabbit, grouse, moose, you name it, no issues with game. A friend of my wife’s gave her a jar of venison to try. Everyone took one look at it and said forget it.
My wife made it one night unannounced and it was unbelievable, my mouth waters just thinking about it. IMO, it is the best way to prepare Venison.
 
Interesting timing for this thread to come back from the dead.

I just spent the last couple days pressure canning moose, deer and rabbits, plus some garden veggies. Want to have room in the freezer when hunting season starts! :D

Doug
 
Doug said:
Interesting timing for this thread to come back from the dead.

I just spent the last couple days pressure canning moose, deer and rabbits, plus some garden veggies. Want to have room in the freezer when hunting season starts! :D

Doug
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Yes Doug and I am doing the same all next week.DAN>>>
 
Jeeze you guys either shoot alot of game or are peckish. over 30 square feet of freezer space stuffed fullof bonelss venison last nov, today one caribou roast two fallow deer steaks and a mystery bag of stew meat remain.
 
david doyle said:
Jeeze you guys either shoot alot of game or are peckish. over 30 square feet of freezer space stuffed fullof bonelss venison last nov, today one caribou roast two fallow deer steaks and a mystery bag of stew meat remain.
Click to expand...

I am betting it is 30 cubic feet you have......:p

I have a bit more than that, although some of it is inefficient space, that being a huge upright freezer. (Because of the racks, there is a lot more dead space in an upright than a chest, no matter how well you pack it.)

At this time of the year, before hunting season and as the garden is producing lots of tomatoes, and as peaches are relatively inexpensive, it makes sense in my household to clear as much freezer space as possible. Including those last few roasts, stew meat and less choice cuts that seem to get ignored all year in favour of better cuts and ground meat! :cool: Once they are canned, the meat is all tender and will keep, without spoiling or getting freezer-burned, for months or even years.

Doug
 
if u are bottling game and are using an open boiler, the game is to be boiled for 3 hours, this ensures all is sterilized, 3 hours no less, use a timer if beer is being consumed during the process, keep a kettle boliling for top ups (for the boiler not the beer) and check the water levels often, boiled dry exploded bottles stinky smoke and neibours thinking your house is on fire is no way to spend a saturday.
adam
 
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