Best canned venison recipes! Let’s hear them!

[lokidog]

Have you used the lids from Dutchman? If so how did the work?  I got some from uline and they didn’t seal very well.    It’s perfectly fine if the juices don’t cover

I used some new ball jars and lids, pint sized. Just getting started with the canning. Thanks for the reply 

Be sure to leave enough headspace. For single servings pints are probably fine, for enough for a family meal, I would recommend quart jars.

[Caseknife]

My first time pressure canning meat worked out great.  Cold packed chunks of elk with "better than Bouillon" and Italian seasoning.  The All American worked like a charm.

[Backstrap]

We've canned the cuts of venison and elk that would normally be tough,  but have never done what my grandma did. 

She would use wide mouth quart jars, and cut ribs with all the outside meat left on it, about 4" or so long.  She'd stuff the jar, rib bones standing on end, and put onions, Rutabaga, salt, and some other seasonings, (don't know what), down the voids, and fill about halfway up the ribs with broth.  THEN she would stuff about 1 1/2" of bread dough, (and it was blue ribbon winning bread), then she would bake it until the bread was done.  It would usually rise up over the top of the jar just a bit, and us grandkids would get to cut it off flush with the top of the jar, (and eat the tops...which were delicious).  Then she would put the lids/rings on, and can it.  You had to run a butter knife around the inside of the jar, to pop the bread out, when it was time to warm it up and eat it. 

I have no idea why she did it that way, other than she wouldn't have to bake any bread when we had stewed ribs.  All I know was, it was excellent, and kind of handy.  Someday I'll try it.

Interesting! I’ve been canning meat and fish for 30 years, and never heard of this. Might have to try it some day.

[7mmfan]

Bringing this back to life. I've worked through all our choice cuts, ground a bunch of burger and have some set aside for sausage, but still probably have 30-40# of meat that I was considering canning.

I see a pretty even split of guys that raw pack and those that hot pack. Can anyone that's done both tell me the difference between the two in a finished product? That one time I did canned venison a couple years ago I did raw pack and it seemed soggy to me. Wasn't particularly appealing.

[3boys]

Bringing this back to life. I've worked through all our choice cuts, ground a bunch of burger and have some set aside for sausage, but still probably have 30-40# of meat that I was considering canning.

I see a pretty even split of guys that raw pack and those that hot pack. Can anyone that's done both tell me the difference between the two in a finished product? That one time I did canned venison a couple years ago I did raw pack and it seemed soggy to me. Wasn't particularly appealing.

I have done both. Now i prefer to braise the meat in a hot skillet to give it some bark or texture before canning. I also toss some onions and garlic in there for flavor. I also add a 1/4 jar of beef broth to the jar since some of the moisture will sweat out when braised.

[Twispriver]

  I like hot pack better, especially when doing shanks
I add three jalapeno slices to the onions and garlic (pints) and use au jus instead of broth

[finnman]

Lots of ideas so far thanks.

We have been canning venison, elk, antelope, pork and so forth for 10 years or so.
Our motto is KISS. Keep it simple stupid.
We raw pack the jars with cubed style stew meat and add a 1/2 teaspoon of kosher salt to the bottom of the jar, not on top of the meat. We pressure can it, the jars usually fill up 3/4 with natural juices from the meat.
Now it’s ready for anything you want to use it for. I have never had soggy or mushy meat from following this method. It’s always like the best roast your mom ever made.