I canned corned vennison this year and it is awsome!!
Cure the meat as you would to smoke, I use tender quick and brown sugar.
Let meat cure in a crock in fridge for about 2 weeks.
Take meat out of cure and cover in a kettle of water and boil for 1 hr.
Cut in cubes and hot pack in jars, fill to 1 inch of top with water meat was boiled in.
Can as mentioned above but I go 75 min for pints at 11 psi on a gauged canner or 90 min. for quarts. If you want when you boil the meat, add pickling spice to make Irish style corned meat.
YUMMY!!!

thats it im in need of a pressure cooker , that all sounds to good . ive never heard of canned venison before . farm country you can store unrefrigerated for 3 years ? that is awesome.

I dont know how to can it , but the guys I hunt with in Pa do , and man is it delish . They keep it in the basement . You would not believe the taste of it after it sits for a year and you got to wipe the dust off the top of the jar , its excelent . Serve it up with some mashed taters .

Just my $.02 but if you want to you can brown it before you can it.
I have done it both ways & personally like my browned first.
How ever you do it you can't beat it makes great home made vegi soup also.

Oh yeah it is really awsome I just did some finally for the first time this year. My grandma does it all of the time. I love how it just shreds and is sooooooo tender. Wel like to put it into stuff like spagetti and strogganoff. Going to try some enchiladas too, man I am starting to drool just thinking about it. My grandma also cuts up the ribs and cans those too.

I love canned venison, but find it bland. I therefore spice up the broth a little. First I brown the meat and then cook it (boil). Next discard the cooking liquid. Fill the canning jars with meat chunks and top up to 1" from the top with my broth recipe. put on lids and process as per you pressure canners directions. Very tasty.

Canning Broth

5 cups water
5 beef broth cubes
4 cloves garlic crushed
1 Tbs Worchestershire sauce
1 Tbs pickling salt
1 Tbs Marjoram
1 Tbs crushed chilli's
1 tsp ground fennel

makes enough for 6- 500 ml(pint) jars.

You guys are killing me. I guess a pressure cooker and canning jars are now on my shopping list. This sounds awesome.

Yup. And another trick. If you got a shoulder/ham in the freezer for a year, you can thaw it out and can it then. 4 years on your deer now. Never again throw any away. (Like ya'll did anyway.)

Thanks folks, some good stuff here.
I'm going to try the canning broth Big Guy mentioned (thanks Big Guy from the North).
The only thing I might add is I heard that pints are better to use than quarts. I read this in a canning book and there reasoning was the meat cooks more uniformly. Pints 11 p.s.i. for 75 minutes.

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