canned venison
 

Earlier I had asked about canning last years frozen roasts. Boy, did it turn out GREAT! I tried some with garic, some with hot sauce, and the rest with thyme. The garlic is great, lightly flavored. It is a great starter for stew or a vegetable soup with meat. My next question is --- Why did I wait so long to can venison???!!! (better late than never, I guess!) Thanks everyone!

Hope to try the hot sauce and thyme ones soon.

RE: canned venison
 

I usually end up canning one deer per year. I've even taken last years deer and canned it just so I wouldn't loose it to "freezer burn". We use the meat at huntin camp for BBQ and Stew and I use it on a lot of river campin trips. It's easy to transport and you can use it on just about any recepie.

I've also canned goose and bear meat. Goose is ok, bear meat is bear meat. No matter what you try it taste like $#%&#.

RE: canned venison
 

The best wild meat I have ever eaten was canned elk meat.:)

RE: canned venison
 

When I was a kid we didn't have a freezer and that was the only way to keep it . Between grinding and canning we never waste anything .

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