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Who here cans Venison and what has been your favorite recipe?

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I have I like cold pack, 3 layers with a little sea salt,chopped onion, and chopped fresh garlic nothing else . Pressure cooker processed.. Really good quick dinner with Idaho Reds instant potatoes, some steamed veges and make brown gravy. 20 minutes you can feed 2 with a pint 4 with a quart...mb

Last edited by Magnum_Bob; 11/01/22.

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Originally Posted by Magnum_Bob
I have I like cold pack, 3 layers with a little sea salt,chopped onion, and chopped fresh garlic nothing else . Pressure cooker processed.. Really good quick dinner with Idaho Reds instant potatoes, some steamed veges and make brown gravy. 20 minutes you can feed 2 with a pint 4 with a quart...mb

Damn MB, that sounds delicious to me buddy! I need to try some of that action!


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Pint or half-pint jar of venison, couple cans of mixed vegies, a package of low sodium brown gravy mix, bit of liquid if needed. Heat to simmer. Quick camp stew.

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I usually pressure can raw pack with nothing but a little lard in the jar so I can use it with whatever I want to make, in terms of general storage.

When making a "meal in a jar", the possibilities are nearly endless.

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Raw pack with a beef boulon cube and a quarter of a onion.

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Aaaaaah fuuck here we go again!!! Haha

Google foo, and scientific studies coming right up!!!

I do some with garlic, onions, japeleno, combination of those, solo, taco seasoning, sky is the limit. Headed to Montana Sunday, gonna shoot a whitetail doe or 2 just for cannin. 👊🏻


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Originally Posted by beretzs
Originally Posted by Magnum_Bob
I have I like cold pack, 3 layers with a little sea salt,chopped onion, and chopped fresh garlic nothing else . Pressure cooker processed.. Really good quick dinner with Idaho Reds instant potatoes, some steamed veges and make brown gravy. 20 minutes you can feed 2 with a pint 4 with a quart...mb

Damn MB, that sounds delicious to me buddy! I need to try some of that action!

Dang right. Our freezers are in pretty good shape from crop damage deer this summer. I will be canning some soon and try this for sure.



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Meat, salt.


Keep it basic.
Then it is good for whatever you want later.
Pit a bunch of stuff in it, it will be great for wherever you headed.

And likely useless for other stuff.

Depends on what you are doing.


We canned multiple deer, pork and beef.
It was food for the future. Not jars for gifts, something to talk about,
or specific use stuff.


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Dillion, I like your simplicity.

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Yep.


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Originally Posted by Dillonbuck
Meat, salt.


Keep it basic.
Then it is good for whatever you want later.
Pit a bunch of stuff in it, it will be great for wherever you headed.

And likely useless for other stuff.

Depends on what you are doing.


We canned multiple deer, pork and beef.
It was food for the future. Not jars for gifts, something to talk about,
or specific use stuff.


I do it the same way. Simple but great. Do wild hog the same way.








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Just opened a pint jar tonight, dumped it in a saucepan and added a 1/4 stick of butter, whipped up some potatoes out of a box in the microwave and had a meal in 10 minutes and it was great. I put a couple dashes of Montreal steak seasoning in the pan also!

Last edited by MadDog4298; 11/02/22.
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Originally Posted by beretzs
Originally Posted by Magnum_Bob
I have I like cold pack, 3 layers with a little sea salt,chopped onion, and chopped fresh garlic nothing else . Pressure cooker processed.. Really good quick dinner with Idaho Reds instant potatoes, some steamed veges and make brown gravy. 20 minutes you can feed 2 with a pint 4 with a quart...mb

Damn MB, that sounds delicious to me buddy! I need to try some of that action!

The glory of canned venison.
1.it tastes good
2.You don't have all your meat go bad if the freezer dies
3. It's cooked, you can even eat it cold.

You tamp each lift give a sprinkle of sea salt and a tablespoon of mixed chopped onion and fresh garlic on top each lift.. mb


" Cheapest velocity in the world comes from a long barrel and I sure do like them. MB "
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Originally Posted by beretzs
Originally Posted by Magnum_Bob
I have I like cold pack, 3 layers with a little sea salt,chopped onion, and chopped fresh garlic nothing else . Pressure cooker processed.. Really good quick dinner with Idaho Reds instant potatoes, some steamed veges and make brown gravy. 20 minutes you can feed 2 with a pint 4 with a quart...mb

Damn MB, that sounds delicious to me buddy! I need to try some of that action!

The glory of canned venison.
1.it tastes good
2.You don't have all your meat go bad if the freezer dies
3. It's cooked, you can even eat it cold.

You tamp each lift give a sprinkle of sea salt and a tablespoon of mixed chopped onion and fresh garlic on top each lift.. mb


" Cheapest velocity in the world comes from a long barrel and I sure do like them. MB "
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Meat and salt/beef bouillon.

I like to keep it simple, that way I use it for many different recipes. Mexican, chinese, or meat and potatoes.


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Anyone cook it (the canned venison) up on the blacks one griddle with anything?

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Originally Posted by Dillonbuck
Meat, salt.


Keep it basic.
Then it is good for whatever you want later.
Pit a bunch of stuff in it, it will be great for wherever you headed.

And likely useless for other stuff.

Depends on what you are doing.


We canned multiple deer, pork and beef.
It was food for the future. Not jars for gifts, something to talk about,
or specific use stuff.

That's how we do it, salt or a bullion cube. Keep it simple, doctor it later depending on the dish you're making.
My record is 88 jars of elk in one day. We usually do a couple hundred jars a year.


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Originally Posted by Colorado1135
Originally Posted by Dillonbuck
Meat, salt.


Keep it basic.
Then it is good for whatever you want later.
Pit a bunch of stuff in it, it will be great for wherever you headed.

And likely useless for other stuff.

Depends on what you are doing.


We canned multiple deer, pork and beef.
It was food for the future. Not jars for gifts, something to talk about,
or specific use stuff.

That's how we do it, salt or a bullion cube. Keep it simple, doctor it later depending on the dish you're making.
My record is 88 jars of elk in one day. We usually do a couple hundred jars a year.

What kind of setup do you have to do 88 jars in one day?

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Originally Posted by Magnum_Bob
I have I like cold pack, 3 layers with a little sea salt,chopped onion, and chopped fresh garlic nothing else . Pressure cooker processed.. Really good quick dinner with Idaho Reds instant potatoes, some steamed veges and make brown gravy. 20 minutes you can feed 2 with a pint 4 with a quart...mb


This is the way I do it. Easy.

Last edited by jdunham; 11/17/22.

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