Canned venison - The HuntingPA.com Outdoor Community
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post #1 of 21 (permalink) Old 01-07-2020, 03:48 AM Thread Starter
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Canned venison

Ok all. How about posting some of your favorite recipes for canned venison
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post #2 of 21 (permalink) Old 01-07-2020, 05:09 AM
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99% used for making vegetable soup or stew
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post #3 of 21 (permalink) Old 01-07-2020, 08:18 AM
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Pack pint jars full of venison. Add some garlic and a beef bullion cube. Tasty!!
Use it over noodles, stew or anything.
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Last edited by TN45; 01-07-2020 at 08:20 AM.
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post #4 of 21 (permalink) Old 01-07-2020, 10:51 AM
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I like to use it in chili.

My boy likes to use it with beef gravy over white rice.
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post #5 of 21 (permalink) Old 01-07-2020, 11:00 AM
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I've been putting more vegetables in it and we eat it right out of the jar
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post #6 of 21 (permalink) Old 01-07-2020, 11:08 AM
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Cheese steaks....it makes great cheese steaks!
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post #7 of 21 (permalink) Old 01-07-2020, 03:13 PM
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I pack the jars with venison, beef suet, garlic and onion powder. Stew, soup, hot venison sandwich with some brown gravy is what I like best.
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post #8 of 21 (permalink) Old 01-07-2020, 04:58 PM
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3/4" to 1" cubes and 1/2 teaspoon beef bullion. Start from a cold canner so the jars don't break. 90 minutes at 10 lb. Use it for stews, right from can for lunch at the truck, etc. About the easiest thing to can. We also started canning the scrap for dog food, rather than use freezer space and feeding raw scrap. No spices for that.

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post #9 of 21 (permalink) Old 01-07-2020, 05:26 PM
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I like it out of jar, dipped in flour, and fried in cast iron. I can the ribs also, theyíre really good fried up. My wife makes really good vegetable soup with canned venison. Venison, potatoes, corn, carrots, tomato juice, yellow and green beans, onions, green peppers, and peas....all frozen or canned from my gardens. Only thing in the soup that I didnít produce is macaronis....donít know how to grow them. My family, going back to my grandparents nearly 100 years ago have canned thousands of quarts of venison.

Always use wide mouth jars...a lot easier to get meat out.
Use a pressure canner. Iíve eaten a lot of venison that wasnít pressure canned, but pressure canner is quicker and safer.
Never add water to a jar, just a teaspoon of salt.
Pack meat firmly in jar to within 3/4 inch of top.
Jars will make their own juice as meat cooks
The worst cuts of venison make the best canned meat.
When you open a jar, remove lid and put it in the microwave for 3 minutes on high. Itíll melt all the grease and tallow so you can dump it out.
Canned venison stores extremely well. I ate a jar in 1987 that was canned the year I was born...1958.
Nobody will need to tell you if a can lost its seal and went bad. Only ever saw it happen once. Rust on lid.
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post #10 of 21 (permalink) Old 01-07-2020, 05:35 PM
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Quote:
Originally Posted by Bigbrownie View Post
Canned venison stores extremely well. I ate a jar in 1987 that was canned the year I was born...1958.
Nobody will need to tell you if a can lost its seal and went bad. Only ever saw it happen once. Rust on lid.
That's what I call aged venison!

I've heard of 30 year old Scotch, but never nearly 30 year old venison.
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