I have had a few people tell me lately that it is realy good. Never tried it myself, but would like to. I process all of my deer so stuffing it into a jar would not be a problem. I'm familiar with the canning process with veggies. Is it worth it to to deer this way? Any suggestions would help.

Canning meat requires a pressure canner , water bath and steam canners are unsafe for this use . Even high acid won't be proof against spoilage .

I was offered them once. The smell and appearance alone were enough for me to pass!

Looks like I will probally keep making steaks and jerky.

That would be the most grossest thing I would never eat...

Someone I use to hunt with kept all the deer hearts to pickle. Process simular to pickled sausages or eggs. He loved them.

I also process all our deer meat, and canned deer meat is excellent! Most canners come with a booklet on canning. Just follow the directions, and you'l be fine. We absoulutely love how it turns out, It melts in your mouth. Probably my favorite way in processing the meat myself. If you have any questions, or want any more info, just pm me. good luck.

I had the same question and, after hearing how great it was, tried it with a pressue cooker. It tastes a lot like the meat in canned Dinty Moore's beef stew...rather plain, but tender. Additives may make a difference. Really good to add to a stew. It was an experience I didn't come back to.

Canned vennison is the tops! Pickled deer?? Must confess, this is the first time I have ever heard of it! Corned vennison yes; but pickled is a new one on me. I'll be doing some research you can bet. You boys need training on canning check with Ohio State University Agriculture and they will tell you more than you ever wanted to know. Modern pressure canners are perfectly safe as long as you follow the directions. Canned vennison with home made noodles will have you canning all your kills I guarantee!