Canned Deer
 

Looking for some receipes on canning deer. Just started doing it this year so am new at it. I have the pressure canner and instructions on how to use it. Zeak

cut deer into 0.75" cubes, cold pack into jar til it necks down...add tablespoon of salt. get canner to 10lb and start timing for 90min.....turn the heat off and let the canner cool and loose pressure on its own. Meat will make its own juice, however I did have some that was cut a few days and lost a little moisture, and had to add maybe a 1/4-1/2cup of water before put them in the canner in order to get enough juice. Either way, if the lid seals, it wont matter. Just flip the jar over an hour or so before you eat and exposed meat will rehydrate.

Treed's directions are perfect. I can every other year. Last year I canned about 40 quarts...and that'll last 2 years for soup or tacos and things like that. It makes incredible vegetable soup.

I put some chili powder in about 10 jars last year (1 teaspoon or so in addition to the salt) and the flavor was great. It was delicious in tacos.

That pretty much does it. High elevation could add a pound or two more of pressure over ten pounds. I also use this method to can pheasant. Its also very good eats.

another thing we do with our canned is to cut up some onions and throw in a few pieces of pepperoni, adds a unique flavor, and we'll take it straight from the jar and microwave it and put it on sandwiches, great taste.

Zeak, Next time your in Omaha stop into to FriscoSpices and pick up a jar of the AuJus base we have its a paste and makes the Venison taste exactly like Grandma's Sunday Roast Beef Dinner. Its very simple and cheap. No salt or other stuff just the paste and raw pack the venison. We have instructions with cooking times and prep hints. If I am in give me a shout.

Mike Pullen