Canned Venison?

[smokeitall]

Has anyone done canned venison?  I have had several people tell me its great.  Does anyone have a good recipe?  I did a search on here but nothing came up.
Thanks,
SIA

[Quarlow]

Hey smokeitall, Sorry I can't give you a recipe, but my friends mom used to can wild meat all the time. Infact that is what we would eat when we would go hunting. Ed and I would take a jar of moose or deer or elk and he Had a spot right on the motor where the jar would sit just perfect and not get broken. We would stick there just before we left camp and on the 15 or 20 minute drive the engine would get just the right amount of heat. We would head into the bush early and then we would stay out all day instead of going back to camp for lunch. About 10 am we would come back to the truck (and it would still be nice and warm) have an early lunch then head back into the bush. This usually was how we got our deer while the others were still trying near the end of the trip. We'd get our deer or moose and then we would go for grouse or fish and just enjoy the rest of the trip.

[OU812]

We do caned deer every now and then. I'll look for the recipe.

Basically its just 1 tea beef base per qt jar of cubed deer filled with dist water then in the pressure cooker.

[pensrock]

When my mom did canned venison she always did it in a pressure canner. Boy was it good. I'm not sure what was in the broth, but it was pretty simple. One year I put a garlic clove in some, a hot pepper in others and onion in still others. they were all good. I haven't had canned venison since she passed away, but it was really good.  :)

[MRH]

I have done it where all I added was a beef bullion cube to the quart jar with meat,then pressure cooked always good!

[OU812]

Found it

1 tsp aujus paste (I use beef base from Penzeys) in the bottom of a pint jar and add about 1 lb venison cubes, trim off all fat. Leave 1" head space from the meat to top of jar. When sealing lids make sure to tighten lid with thumb and pinkie to be sure not to over tighten. Also you want to make sure the lip and lid is completely clean otherwise the lid wont seal.
Place jars in pressure caner on the rack with 1 1/2" of water in the bottom. Start heating the water until steam comes out the vent hole. Once steam is coming out constantly, time 5 min to build head of steam and removal of all air in caner. Now place the weight on the vent hole and let steam build up pressure until the weight starts to dance, start timing now. Slowly turn heat down until you have the weight dancing around 4-5 times a min. After 75 min remove heat source and let caner sit and cool with weight on the vent.
After about 15 min pressure gage should read 0. Remove the caner lid and place jars carefully on a wood surface, let them cool as they cool you will here the lids pop into the sealed position, do not help them pop down they need to do it without any assistance. Wait until they are at room temp before moving them into a cool dark space.

Enjoy.

[smokeitall]

Thanks Curt, I am going to give it a try as soon as I go buy me a pressure canner.
SIA

[OU812]

Thanks Curt, I am going to give it a try as soon as I go buy me a pressure canner.
SIA

Note that there is no water added to the jar, I miss spoke in my first post.

[HawkeyeSmokes]

Thanks Curt, I am going to give it a try as soon as I go buy me a pressure canner.
SIA

Make sure to buy a large one Scott. The one I have is a 22 qt that will hold 7 qt or 20 pint jars at a time. And here's some links to pressure canning foods. I have used the cold pack method from Presto for canning venison and it was great.

One tip is to remove the rings once the jars have sealed and cooled. They come off easy then but if left on for storage, they can be a son of a gun to get off.

http://www.gopresto.com/downloads/instructions/01781.pdf

http://learningstore.uwex.edu/pdf/B3345.PDF

[BigJohnT]

Thanks Curt, I am going to give it a try as soon as I go buy me a pressure canner.
SIA

Any time you want to try that you can use my pressure cooker.

John