Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Wow..... Canned Venison

Now for those that have access to wild hog/feral hog, try canning some hog meat. It is better than the deer in my opinion.

I cried when we ate the last piece of our wild hog. It was so good!

I'm going to can some piggy this year too, if I can secure a dead piggy or three.

Going to use the burner for the turkey fryer.

canned 35 pints of deer that i had left from last season. i usually cut at least one whole deer up in 1in cubes to either can later or make bologna. ended up only making one 10lb batch of bologna this year so to make room for fresh meat in the freezer it all got canned.not that year old meat is good for another 3yrs on the shelf.

Randy I am new to canning meat just started last fall with great results ,it's been excellent. The reason for the pressure canner recomendation is that when pressure canned the molds,yeasts, and enzymes are destroyed at below 212 degrees F. Bacteria however are not as easily destroyed, 10-15 lbs of pressure will take the temp inside the canner to 240-250 degrees killing the bacteria. Pressure canning is the only methods recommended by the USDA for low acid vegetables, meats, and poultry. Presto 16 qt model for 64.88 at Wallyworld but well worth it to me. Magnum man

I understand the science and commend the safety afforded by the extra temp. I just have never had a problem, not at all saying they can't exist.
Randy

I just butchered a nice mature mule deer doe. I cubed the entire thing and will commence to canning tomorrow.

Todd

Let us know how it turns out.

I have been canning venison and lots of other stuff for years. Reading this made me hungry for canned venison. I went to the pantry and ... all we had was jelly. Bummer. Ill definately can some of the next deer. I have had great luck canning ducks and geese also. Try it. Pore a can of duck over a bed of rice or one of those boxed packages of Gumbo or Jumbalya and your in for a treat. No ducks... Try chicken. Can't beat canning.

Forgot to mention. Canned meat is great to take to deer camp or any other type of camping. Any time your camping or on a road trip where its not practacle to take frozen meat, canned is the way to go.

Good for rabbit and spruce hen also!

Absolutely! We take it and add bbq sauce for sloppy joes, sour cream for stroganoff and a bunch of other things. The only bummer is hauling out the jars.

Didn't hear anybody else mention it but when packing the raw venison in 3 lifts i would rod it a bit with a spoon to work out the voids between pieces and add chopped onion and fresh chopped garlic to the pack. really awesome eats. magnum Man

It turned out pretty darn good if I do say so myself!

Hard to believe this is a whole mature mulie doe!



My jiggler was a jiggling!



Some of the fruits of my labor...

I did 6 quarts of whitetail buck yesterday. Now just have to figure out how I want to use it.

Nicely done..!

Never had canned venison before, but I can only imagine if it is half as good as the canned bear I had before I could see myself doing it for sure. A buddy at work brought the bear in to share, it was canned with jalepenos and onions, I couldn't believe it was bear it was awesome.

Thought I'd bump this and see if anyone has been canning recently.
This thread inspired me to buy a little canner and today I walked through the first attempt with it using the season's pheasant and chukar meat.

Mixed the results from one jar with sour cream and noodles and the plates were licked clean, with no leftovers.

Thanks all!

Canned some new stuff back at New Years. Went with venison meatballs in tomato sauce, venison meatballs in cream of mushroom soup mix, and your basic chunked venison with no sauce. Turned out very good. Will keep tweaking the meatball recipe itself but test jars were deemed winners by the family.

Canned 8 quarts of pork loins also. Good stuff.

Nice Stove - BigSky