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Old 04-09-2019, 09:30 PM   #1
rocky
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Default Canning venison

Michael and Rat have posted threads about canning venison, and I have been following. Tonight, my good friend and customer from Ohio helped us get over the pressure cooker fear and we canned 9 pints of venison. Not being able to wait, we opened a jar and sampled. Unbelievable. Itís the real deal. Lindy was the most skeptical, but now, she said that we were gonna can more than we are gonna freeze. 40 years of eating deer meat, and I learned something new and fantastic. Thanks.
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Old 04-09-2019, 09:42 PM   #2
glen
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It don’t look the best but it sure taste good. I just pour it on rice - heat and eat
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Old 04-09-2019, 09:48 PM   #3
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I don’t think I could eat it.
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Old 04-09-2019, 10:20 PM   #4
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Originally Posted by oktx View Post
I donít think I could eat it.
Never had canned whitetail but had some canned moose and it was dang good
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Old 04-09-2019, 11:11 PM   #5
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Canned deer is awesome.
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Old 04-10-2019, 06:51 AM   #6
Rigging Cooks
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Get past the looks of it in the jar. Put the spices you like in it and enjoy!
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Old 04-10-2019, 07:02 AM   #7
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I did caribou this year, for the first time, makes for a quick easy meal.

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Old 04-10-2019, 07:22 AM   #8
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My Pawpaw canned pork and venison both for many years. It definitely tastes better than it looks. Serve it over rice, maybe some brown gravy, and it's hard to beat.
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Old 04-10-2019, 08:51 AM   #9
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I canned 16 jars this last season. I have not tried it yet. It looks like it will make me wish I hadnít eaten it.


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Old 04-10-2019, 08:52 AM   #10
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I couldn't do it, I can barely eat it deep fried and covered in gravy.
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Old 04-10-2019, 08:55 AM   #11
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I keep saying I'm gonna try it, sure would make a quick easy camp meal when out hunting. I've never cared what food looks like as long as I know it's ok to eat.
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Old 04-10-2019, 09:00 AM   #12
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I guess I have been missing out. I am interested.
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Old 04-10-2019, 09:23 AM   #13
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What is the texture/consistency like?
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Old 04-10-2019, 10:30 AM   #14
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Quote:
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What is the texture/consistency like?
Iím guessing Alpo.
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Old 04-10-2019, 10:38 AM   #15
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All of these canned venison threads go the same way as eating Aoudad threads go. Sure its good, but you have to mix or spice it with something and then its great. I have yet to see anyone just grab a jar and eat it with a fork and enjoy it.

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Old 04-10-2019, 10:41 AM   #16
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What is the texture/consistency like?


A tender pot roast. The will will fall apart with a fork
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Old 04-10-2019, 10:43 AM   #17
TheCracker
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It is great as well very tender and tasty. We eat it in mainly 2 ways:

1. Warmed up with brown gravy and rice. Just drain the liquid off.

2. Dump the entire jar contents into a fry pan. Douse with BBQ sauce and cook it down to a thick consistency. Makes great bbq sandwiches.
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Old 04-10-2019, 10:43 AM   #18
AntlerCollector
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All of these canned venison threads go the same way as eating Aoudad threads go. Sure its good, but you have to mix or spice it with something and then its great. I have yet to see anyone just grab a jar and eat it with a fork and enjoy it.



You can say that with just about any piece of meat. I use spice on everything
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Old 04-10-2019, 10:49 AM   #19
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I recently bought a pressure canner, and I have some frozen venison I need to trim that was going to be ground for burgers. What I plan to do now is to can the meat with some salt, pepper, raw garlic, raw onions, and a bit of olive oil. I'll do a small test batch first, and if it doesn't come out tasting good, well the dogs will get it as a supplement to their kibble.

Regards,

Dave
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Old 04-10-2019, 10:50 AM   #20
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Quote:
Originally Posted by AntlerCollector View Post
You can say that with just about any piece of meat. I use spice on everything
To enhance not hide.



I just can't get over the look of it. It's ok. Enjoy.
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Old 04-10-2019, 11:17 AM   #21
justletmein
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I mean I put salt & pepper on a $40 Ribeye too.
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Old 04-10-2019, 01:42 PM   #22
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I just eat it with a fork and enjoy. I can with salt and pepper or bullion cube. It is the only way I eat whitetail deer. I don even really like ground deer- prefer nilgai or axis if eating ground. So I can whitetail and eat it often at work. Most of the time I just put it over some rice but have been known to just pop a jar and eat it room temp.
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Old 04-10-2019, 08:14 PM   #23
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The appearance of the canned venison is not as ugly as some make it out to be. I think the less spice you use while canning, the better. We put 1/2 teaspoon of salt per pint jar, and it was simply a flavor enhancer. The texture was nowhere near potted meat. The cubes of venison were firm and tender. From now on, all of the tougher cuts of venison will be canned at our house, and maybe some of the less tough cuts.
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Old 04-10-2019, 11:07 PM   #24
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The beauty of canned venison is it's a fast meal when you forget to take some out of the freezer.

I can just the meat along with chilli and stew too. Ducks make a great stew.
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Old 04-11-2019, 06:56 AM   #25
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Quote:
Originally Posted by bigchiefj View Post
Ducks make a great stew.
Duck also makes excellent chili. My favorite part of the deer for making stews and chili is the neck. Lots of excellent meat on the neck, but you have to cook it well (low heat, long time - or use a crock pot) for it to come out tender and juicy. We've got a frozen deer neck in the freezer I need to thaw and make some chili and stew that I can, well, can.

Regards,

Dave
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Old 04-11-2019, 07:09 AM   #26
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Never done it, might have to give it a try.
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Old 04-11-2019, 07:11 AM   #27
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I am interested. I dont let my wife in the kitchen while I am cooking wild game anyways. She is only allowed to view and eat the final product....lol
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Old 04-11-2019, 09:41 AM   #28
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Quote:
Originally Posted by rocky View Post
Michael and Rat have posted threads about canning venison, and I have been following. Tonight, my good friend and customer from Ohio helped us get over the pressure cooker fear and we canned 9 pints of venison. Not being able to wait, we opened a jar and sampled. Unbelievable. It’s the real deal. Lindy was the most skeptical, but now, she said that we were gonna can more than we are gonna freeze. 40 years of eating deer meat, and I learned something new and fantastic. Thanks.
I started doing this about 4 years ago. A lot of my family in WV cans ALL of their deer meat...that's the only way they eat it. I can any "leftovers" from the previous season to make room in the freezer for the new season. Fork tender, shelf stable, and delicious...perfect in case the zombies come and you need some quick pre-cooked protein
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Old 04-12-2019, 09:45 AM   #29
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It's good to see people getting back to canning. I just put up 19 quarts of wild pork a month ago.

Don't forget the bones though! Take the bones and make broth, simmer for about 3 days with some veggies (like onion, celery and carrots), strain and then can the broth. I use the broth to make the rice, or gravy, that goes with the canned meat. Yes, the health benefits are incredible, but the taste is what really makes a difference.
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Old 04-12-2019, 10:41 PM   #30
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Quote:
Originally Posted by Rat View Post
It's good to see people getting back to canning. I just put up 19 quarts of wild pork a month ago.

Don't forget the bones though! Take the bones and make broth, simmer for about 3 days with some veggies (like onion, celery and carrots), strain and then can the broth. I use the broth to make the rice, or gravy, that goes with the canned meat. Yes, the health benefits are incredible, but the taste is what really makes a difference.
You simmer for three days?
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Old 04-13-2019, 08:42 AM   #31
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Due to rainout, gonna can more today. 👍
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Old 04-13-2019, 09:18 AM   #32
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Quote:
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Due to rainout, gonna can more today. 👍
Where are the pics
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Old 04-13-2019, 09:33 AM   #33
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Quote:
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You simmer for three days?
Yep, that long simmer is what breaks down all the good stuff off and in the bone, like connective tissue and marrow; makes the broth both tasty and nutritious.
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Old 04-13-2019, 09:56 AM   #34
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Not for me. Look and texture are everything to me. I guess if I could take it out and grill it a little like them sosa vide boiled steaks, maybe
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Old 04-14-2019, 08:04 AM   #35
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Rockyís home brew....
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Old 04-14-2019, 08:38 AM   #36
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What is the liquid?
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Old 04-14-2019, 08:45 AM   #37
rocky
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What is the liquid?
Just the juices from the meat. No liquids added.
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Old 04-14-2019, 09:45 AM   #38
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Rockyís home brew....
Lookin' good!
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Old 04-14-2019, 10:04 AM   #39
oktx
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Quote:
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Just the juices from the meat. No liquids added.
I Youtubed it, and this guy used quart jars and about a half cup of water and a boullion to each and that was it. He called it stew meat. If it was reheated and put with vegetables in a pot I think I could eat it as a stew. Room temp out of the jar....nope.
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Old 04-14-2019, 10:50 AM   #40
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I made my first test batch (5 pints) yesterday. Cold pack with onions, garlic, meat seasoning and a splash of liquid smoke. No liquids added. With the exception of the liquid following canning, the meat looks the same ďbeforeĒ and ďafterĒ. I havenít had a chance to try it yet, if it doesnít taste good at least the dogs will eat well.

Regards,

Dave
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Old 04-14-2019, 02:34 PM   #41
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I havenít made sausage the last three years. Been canning everything other then back straps. After loosing 300lbs of meat after a storm I started canning. My favorite thing to can is meatloaf .


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Old 04-14-2019, 05:50 PM   #42
rocky
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Made gravy out of the juices from a jar, cooked biscuits and made SOS for supper tonight. Mmmmmmm. Stole a few new potatoes out of the garden, and a few small onions. Food don’t get no better than this.
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Old 04-15-2019, 10:00 AM   #43
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Quote:
Originally Posted by Strummer View Post
I havenít made sausage the last three years. Been canning everything other then back straps. After loosing 300lbs of meat after a storm I started canning. My favorite thing to can is meatloaf .


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Canned meatloaf intrigues me. I may have to try that.

It doesn't look pretty, but putting chicken thighs or legs in jars is really good too. I've also canned different pork cuts.

The discount meat bin at the grocery store is a great source for cheap canning meat.
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