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Old 11-02-2013, 04:46 PM   #1
2grit
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I'm going to be canning some venison this year. I haven't canned in a number of years and I want to get more creative with my recipes. I'm not looking for canning times, just ingredients and amounts of what people add to the jars for flavor. Thanks for your input.

 
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Old 11-02-2013, 07:00 PM   #2
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I go simple. Cut up the venison into stew-sized chunks, add 1/4 of an onion and a dash of salt. Process.

I do this raw, and then processing makes the juices into a gravy.

Then, when I want to serve, I just put it into a pan and add some sour cream for stroganoff. I served it over noodles for my kids, and it was their favorite food growing up.

Sometimes I use the jars for chili or "pulled pork", as the meat falls apart easily when reheating.
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Old 11-02-2013, 07:53 PM   #3
krackin
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You may want to consider some venison mince meat also.

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Old 11-02-2013, 10:43 PM   #4
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My recipe is about the same as Yooper's, though I also do them with garlic.
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Old 11-02-2013, 10:52 PM   #5
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Venison stroganof and minced meat pie sounds like a winner for a cold winter's eve.

 
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Old 11-03-2013, 02:49 PM   #6
2grit
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All great ideas. I have read a LOT about people using the canned venison for stroganoff. My wife makes a killer stroganoff from deer loin, so, I look forward to trying this version

 
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Old 11-03-2013, 02:51 PM   #7
2grit
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Quote:
Originally Posted by krackin View Post
You may want to consider some venison mince meat also.
I have had venison mince meat pie. Are you talking about something else?

 
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Old 11-03-2013, 08:10 PM   #8
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Quote:
Originally Posted by 2grit View Post
I have had venison mince meat pie. Are you talking about something else?
Yes, that is what I mean. I had some given to me recently from one of the deer taken off my farm. That is what made me think of it. It makes good turn overs too. I remember when it was pretty common to see canned mince meat in pantries.

I end up with a ton of venison. I try to discourage hunters from giving it to me to no avail. I have to do damage control anyway and I pass up quite a few of them. I'll give away whole field dressed deer fairly often.

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Old 11-06-2013, 02:19 AM   #9
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Remove all fat from your canning meat. Cut your deer into stew size chunks. Pack tightly into the jars. Ad 1/4 to 1/2 teaspoon of salt for a quart size jar. Add 1 clove of garlic. Process in a pressure canner according to their wild meat recommendation. When done it is ready to eat as is. You don't need to reheat if you want to eat directly out of the jar.
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Old 11-07-2013, 02:17 PM   #10
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Anyone sear their meat prior to canning? I've made some chili with canned venison and while it was good, I would have preferred if the chunks stayed together better.

One thing about canning venison. ... it takes almost all of the "gaminess" out, so it might be something to consider if you have a picky Eater who doesn't like venison. Then again, I have found that a lot of this gaminess comes from the handling of the animal and not so much the meat itself.
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