Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Canning deer meat

Stroganof is a standard here for canned meat of any kind. Just made it a couple nights ago. Pour the liquid out of the jar into a skillet. Sometimes it takes a little heat or even pouring a little boiling water into the jar to dissolve the gelatin.

Heat the juice to boiling and back off the temperature a bit. Add a big bunch of sour cream, about as much as the meat... and dill weed and seed. Bring it up to almost boiling and stir the sauce. I add a spoonful of tomato paste (but have squirted catsup when I did not feel like opening the paste) and gently add the meat. Turn the heat down lower and allow the meat to heat thoroughly. Do not stir the meat vigorously at all, try to leave the pieces in discrete chunks. This where the searing is important because it is impossible to keep meat that was not seared from coming completely apart. Serve over rice or pasta.

Super fast, easy, and very good.

Probably a million recipes, every proponent likes theirs.

Ours, chunked meat, salt, can.

Searing would be a plus,
But we weren't playing chef, canning a couple jars.
When you have a cow to can, you get to work making it happen.
Venison was done the same.


Flavorings would be good, if you know how it's going to be used.
Our canned meat was for... well, whatever you used it for.
I love fried canned meat, onion, ketchup and Tabasco sammies.

we will be canning 28 qts next week. having never seared it before it would seem quite a lot of extra work and time.
thats 2 lb per jar to sear.

one of the best things about canning it is that you can use all of the worst cuts, such as neck and shoulder, and a lot less trimming is required to get a good product.

pack the jars and add a bouillon cube, a dash of salt and a dash of cavendars and start making steam.

Yep, the tough gristly parts get tender,
The fat renders out and can be skimmed when opening.

Easy to turn ribs and thanks into tasty bits, without any
nasty deer fat mixed in.

I would personally never eat meat that was canned in a water bath.

It may be safe 99.99% of the time? For those that have been doing it for decades how close are you to that .01%?

Best of luck!

Exactly jim, why even chance it??? Like running a pressure cooker is hard or something???

Probably a generational thing. Mom did it because grandma did, because great grandma...

Now days inexpensive pressure cookers can easily be found and no excuse not to use one. A few generations back there were no such options and perhaps out of reach for many.

I will definitely be getting a pressure canner to try canning some venison for the 1st time

I appreciate all the responses and suggestions

this week is one last chance for venison...hope springeth eternal