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Author Topic: Canning venison  (Read 4269 times)

Offline bearhunter99

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Canning venison
« on: November 22, 2013, 07:17:46 PM »
Anybody have a good recipe/tips for canning venison?  I want to can my daughter's deer and have never done it before.  Any tips would be appreciated.
Thanks
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Offline jackelope

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Re: Canning venison
« Reply #1 on: November 22, 2013, 07:21:21 PM »
My mother in law does it. Pretty sure she puts the meat in the jar with a little salt and that's that. I have a bunch in my pantry.
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Offline ICEMAN

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Re: Canning venison
« Reply #2 on: November 22, 2013, 07:25:12 PM »
I am eating canned bear meat over penne noodles, with veggies and a red sauce as we speak.

I pressure can a lot of deer, elk and bear. I use any cut that will not steak out, when butchering. I cut sinew out, leave silver in. No fat.

Pressure can in pints, sometimes quart jars. Meat only, no salt.
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molṑn labé

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Offline wapiti hunter2

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Re: Canning venison
« Reply #3 on: November 22, 2013, 07:27:12 PM »
We do it two ways. One way is just the meat with some onions and salt. Then when we use it we have options.The other is to make chile or stew with it first and then can that. That way you have a meal in a bottle. We keep the chunks a little on the large size.  Pressure canning does a great job of tenderizing.
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Offline Boss .300 winmag

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Re: Canning venison
« Reply #4 on: November 22, 2013, 07:27:50 PM »
We have added green peppers ( or any color) plus used beef bullion with the water added to the jar as well, garlic cloves etc. no real science. Do some every year we get deer, makes for quick easy meals.  :tup:
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Offline ICEMAN

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Re: Canning venison
« Reply #5 on: November 22, 2013, 07:30:43 PM »
Agree. Quick is the awesome result. I whipped up our dinner tonight in 25 minutes, with awesome tender bear meat over the meal. Yum.
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molṑn labé

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Offline Hawgdawg

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Re: Canning venison
« Reply #6 on: November 22, 2013, 07:32:57 PM »
Quote from: bearhunter99 on November 22, 2013, 07:17:46 PM
Anybody have a good recipe/tips for canning venison?  I want to can my daughter's deer and have never done it before.  Any tips would be appreciated.
Thanks

Great question. I have never tried it but will be doing it shortly. I have heard nothing but great things about it. Some say to just put in jars and some say to brown and season first. Either way it is pressure canning as you are with low acid foods and botulism can grow in zero oxygen.  Take care, check the internet and enjoy.

Ps. taco meat, sloppy Joes, enchilada's, spaghetti, chili, stew and let's not forget *censored* on a shingle. lot's to do with it and wayyyyy tender
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Offline ICEMAN

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Re: Canning venison
« Reply #7 on: November 22, 2013, 07:39:50 PM »
Hawgdawg, don't forget ultra quick and excellent shredded bbq bear/deer or elk sandwhiches!!! YUM!
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molṑn labé

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Offline Michelle_Nelson

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Re: Canning venison
« Reply #8 on: November 22, 2013, 11:22:55 PM »
I can a lot of stuff every year.  Deer, Beef, Bear, Tuna. . . . .

First. . . Do you have a "Pressure Canner".  Not a Pressure Cooker or a Hot Water Bath.  There is a difference.

Meat and Vegetables have to be Pressure Canned.  You need to know what your doing.  If you don't you can make yourself and your family VERY sick!
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Offline Hawgdawg

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Re: Canning venison
« Reply #9 on: November 22, 2013, 11:58:11 PM »
Quote from: ICEMAN on November 22, 2013, 07:39:50 PM
Hawgdawg, don't forget ultra quick and excellent shredded bbq bear/deer or elk sandwhiches!!! YUM!

Sounds good. How about pulled elk!
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Offline robodad

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Re: Canning venison
« Reply #10 on: November 23, 2013, 12:07:28 AM »
Quote from: ICEMAN on November 22, 2013, 07:25:12 PM
I am eating canned bear meat over penne noodles, with veggies and a red sauce as we speak.

I pressure can a lot of deer, elk and bear. I use any cut that will not steak out, when butchering. I cut sinew out, leave silver in. No fat.

Pressure can in pints, sometimes quart jars. Meat only, no salt.

Could you tell me how long you cook the meat and at what pressure ? Might be doing this tomorrow !!  :drool:
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Offline Michelle_Nelson

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Re: Canning venison
« Reply #11 on: November 23, 2013, 12:36:52 AM »
Pints are 75 minutes and Quarts are 90 minutes at 11lbs pressure using a dial guage and 10lbs using a weighted guage.
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Offline billythekidrock

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Re: Canning venison
« Reply #12 on: November 23, 2013, 05:25:45 AM »
Quote from: bearhunter99 on November 22, 2013, 07:17:46 PM
Anybody have a good recipe/tips for canning venison?  I want to can my daughter's deer and have never done it before.  Any tips would be appreciated.
Thanks

The following thread is a sticky and has all the info you need including how much meat to set aside for canning when butchering.
http://hunting-washington.com/smf/index.php/topic,12969.0.html

The biggest issue to canning today is if you have a glass stove top or not. Most canners are not recommended for use on glass stove tops.



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Offline ICEMAN

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Re: Canning venison
« Reply #13 on: November 23, 2013, 05:31:01 PM »
Quote from: Michelle_Nelson on November 23, 2013, 12:36:52 AM
Pints are 75 minutes and Quarts are 90 minutes at 11lbs pressure using a dial guage and 10lbs using a weighted guage.

I probably overkill mine at 90 minutes at 15lbs pressure.
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molṑn labé

A Knuckle Draggin Neanderthal Meat Head

Kill your television....do it now.....

Don't make me hurt you.

“I don't feel we did wrong in taking this great country away from them. There were great numbers of people who needed new land, and the Indians were selfishly trying to keep it for themselves.”  John Wayne

Offline Hawgdawg

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Re: Canning venison
« Reply #14 on: November 26, 2013, 08:26:13 AM »
Quote from: billythekidrock on November 23, 2013, 05:25:45 AM
Quote from: bearhunter99 on November 22, 2013, 07:17:46 PM
Anybody have a good recipe/tips for canning venison?  I want to can my daughter's deer and have never done it before.  Any tips would be appreciated.
Thanks

The following thread is a sticky and has all the info you need including how much meat to set aside for canning when butchering.
http://hunting-washington.com/smf/index.php/topic,12969.0.html

 :yeah: some folks use their propane crab/turkey cookers. Be really careful with your flame size! (Boston marathon bomb)
In addition. I was taught to remove rings and wash and dry before storage. I have removed rings before and found food particles and rust. Nasty!

The biggest issue to canning today is if you have a glass stove top or not. Most canners are not recommended for use on glass stove tops.
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