Best canned venison recipes! Let’s hear them!

[carpsniperg2]

Going to give canning a crack. Everyone I talked to about it very much likes venison done this way. I have seen a lot of different ways of doing it. Some plain, some with peppers some with taco seasoning etc. So let’s hear yours I’m all ears

[brokentrail]

I can a lot of meat that I would normally freeze as stew meat, if I didn't can.  I never can any of the better cuts but my recipe is simple, one beef bullion cube per jar, that's it.  This leaves me a ton of options on how to use them and it is still good straight out of the jar.

[Bullkllr]

We prefer to do a "hot pack" method. And we tend to go easy on the spices as you can always add that later for specific dishes. I like a little sea salt and garlic powder (1/2 t each in a pint) typically, or some Montreal Steak Seasoning.

What I like best about canning is you can can up the tougher cuts without worrying much about tendons and gristle and they turn out tender and tasty.

The hot pack we use is pretty close to this:https://www.theprairiehomestead.com/2015/01/canning-meat.html

[LDennis24]

Definitely following this!

[steeleywhopper]

We canned up some antelope one year and it turned out amazing. We used Pint jars.
Cut the meat into cubes, dust meat in flower and then brown (don't fully cook).
Add meat to jars and then add 1/2 cup of Au Jus to the jar.

When opened you could heat it up and poor it over rice or add it to a stew. Most of the time I would take some out with me steelheading or duck hunting and eat it out of the jar with crackers.

[Rem14]

Stop by the house we'll give you some to try.

[carpsniperg2]

Sounds great guys I like seeing all the different option and like the idea of the freezers being a little more open.

Don't have to worry about freezer burn either and sounds like around 1.5/2 year self life.

Thanks jay might have to do that one of these days after chasing deer around with the smoke pole.

[Twispriver]

I'm not a big fan of canned deer or elk ....... Except canned shanks. I cut them in 1" disks which is perfect for the deer but for elk I have to also make sure the pieces fit in the jar. First I season up the meat and sear it in hot oil until good and brown on all sides and let the pieces cool a bit on paper towels. I pack the jars with the meat, jalapeno slices and pearl onions (or small shallots) and cover the meat in au jus. Then just can it as directed. Really popular at elk camp when heated right in the jar on the wood stove.

[carpsniperg2]

Do you just peel the meat out from around the tendons? I kept shanks this year and normally give them to my friend but he moved so might have to give this a go.

[h20hunter]

Shanks are great to brine and smoke.....then just pull that salty meat off by hand.

[fowl smacker]

My favorite way is to brown chunks/cubes on every side with my Blackstone grill, then load up pint jars, add 1/4 tsp salt, and then can.  If I want to add seasonings I do it when using it for a recipe.  I love this for sandwiches by just mixing some mayo into it like a chicken salad then spreading it on some bread with cheese.  Simple and delicious.

[jrebel]

One of my favorite ways to prepare meat now.  My thoughts are keep it simple ..... well you know the rest  !!  Raw pack with a little seasoning of your liking.  Cut / cube the meat into approx. 1" cube.
Pack tightly in the size jar you like (we use pints and quarts).  Leave approx. 1" head space.  Add seasonings and pressure can.....that simple.  We have experimented with a ton of seasoning and I think garlic, salt and pepper are the best and most versatile.

When kept simple, it is a blank canvas for cooking.  Just last week while out whitetail hunting, I opened a can and added it to a can of chili.  Heated them bot at the same time and it made for an amazing lunch.  Make soups, stews, teriyaki over rice, meat and crackers, stir fry with vegies....and the list goes on.  It is a down right amazing way to preserve meat.   

We have canned bear, moose and deer and all are great.   The moose was a big old nasty tough bull and the canning process made it the most tender vittles a guy could ask for. 

[Remnar]

Do you just peel the meat out from around the tendons? I kept shanks this year and normally give them to my friend but he moved so might have to give this a go.

 Dont know what the other folks do . But to answer your question , No .

Other than the very largest ones at the connecting points .

Debone flip over grab end of large connecting external tendons run a fillet knife to remove the rind and large tendon all at once .

Hope this makes since .

[Boss .300 winmag]

🤔

[carpsniperg2]

It does.

This is great I am excited to give this a go. Few more weeks and I'll be diving into processing. Just stacking it up in the freezer atm lol