Question: Canned deer meat

[fishnguy]

Do you have any favorite recipes for canned deer meat using a pressure cooker?

[obert]

mmmm....
This is one of my favorite deer dishes. I do have a recipe. I'll grab it when I get back for thanksgiving this week. Delicious way to have deer and keep it for a long time.

[fishnguy]

Thanks Obert. I just want to try something different with the meat.

[wolfy]

Posted: Tue Nov 27, 2007 5:12 pm Post subject: There are other recipes out there, but this is just the way that she taught me to do it and everybody that has had it has liked it and that's good enough for me The really great thing about having a couple of canners full of venison on the shelf is that you don't have to worry about freezer burn and it will keep for years. It's versatile and can be used in stew made into sandwich fillings as was mentioned above or just serve over mashed potatoes after thickening the juice with a little cornstarch, which is my personal favorite. If you've got roasts or stew meat that it doesn't look like you're going to be able to use up before you start worrying about freezer burn, just take it out cube it up and can it and it will keep forever. I've eaten some that we "lost" in the pantry and it was still good when it was eight years old.

I am going to assume that you have not canned any venison before and therefore will try and take you through it step by step to insure good and safe results.

Start out by cubing your meat in under one inch pieces after trimming away all connecting tissue, tallow and sinew. Then take a clean pint or quart jar and count how many times you fill it when you dump your meat into a large kettle for brining. We use pint jars because a quart is a heck of a bunch of meat to open at one time. After you have all your meat in the kettle that you want to can all counted out, brine it in salt water overnite to draw out any remaining blood. The next day rinse the meat off well to remove as much salt as you can. We forgot to do this one year on one canner full.....trust me you won't forget again

Next cover the meat with water and simmer on top of the stove until there is maybe only a bit of "pink" in the middle, but you want it pretty well done. OK...now here's the canning part and the steps you need to go through:

Visually examine the jars for nicks, cracks, etc. Wash the jars well and then simmer in water to sterilize. Do the same with the lids. Remove the jars, but leave the lids in the water until you have the jars filled and you're ready to load the canner.

Now, drop two or three black peppercorns into the jar and ladle the meat and some of the broth to within an inch of the top for "headroom". Wipe the jar mouth with a clean cloth and retrieve one of the simmering lids, place on the jar and firmly screw the band on. Don't overtighten....you just want it firmly in place. Some people don't use any broth, but we always have and it is pretty danged good. You don't have to add salt or a bouillon cube because of the brining that you did overnite.

Place the rack in the canner so the jars don't sit directly on the bottom of the canner as they will get too hot. Load it up with as many jars as will fit in the rack. I think ours holds seven. Follow the directions that came with your canner for canning meat and add the amount of water to the canner that they specify. We use 12 pounds of pressure for the pints, but I think you have to use 15 pounds for quarts. After it comes up to the 12 pounds of pressure required, time it for 90 minutes.

Now, remove the jars from the canner and and place them on a folded towel in a draft free area to cool. Do not re-tighten the bands. The meat will continue to boil in the jars for about an hour after you remove them from the canner. You can usually hear the "poink" that the jar lids make as they cool and seal. Test them when cool to make sure that they have sealed by pressing down on the middle of lid....if they don't give under finger pressure, they are sealed, but if they do yield to pressure, they are not sealed and you will have to use them right away.

When they are cool you can remove the bands if you want to. Save them for next time, but you will have to buy new lids as they are not re-usable.

Wipe the jars with a damp cloth to remove any film from water deposits. A little vinegar in your water will help here. Step back and admire your handiwork

[fishnguy]

Hi Wolfy,
Thanks a million for your recipe and detailed instructions. I have already processed my rifle season deer into steak, burger and sausage and can't wait to harvest my muzzle loader deer and process the canned meat.
Sounds like a great recipe.
Thank you,
Chuck

[obert]

Wash meat well, trim off fat and silver skin. Cut into 1" squares.

Place meat chunks to within 1 or a little more from the top. Sprinkle 1 tsp. of salt to quart jars. Can add other spices to this, if you wish. I have heard different things like tabasco, mexican flavors, etc.

Add a couple of pieces of beef tallow. Fill jars with water.

Soak new jar seals in hot water for 5 minutes to soften seals. Wipe rims of jar to ensure sealing process. Place seals and rings on jars and place jars in canner.

Put jars in your canner and turn on high. Boil water, then reduce to medium heat and time for 3 hrs. Keep water covering jars.

Remove from canner, if the jars don't pop (seal) use up the meat soon. Fridge and eat. ( I do this with one of them anyways)


My mother used to can quite a bit of beef when my grandmother was still alive. Has since gotten away from it. But canned deer and beef are great imo.

We don't brine the meat, but that's a great idea with deer. We just wash it very well. Think I'll do wolfy's recipe on that. Good to get all the blood out of deer, I think.

[getmeoutdoors]

Good to see you on the forum Wolfy. Just so you guys know, Wolfy has some great tried and true recipes. When Wolfy speaks recipes, you'd better take note. Getting ready to make some of Wolfy's summer sausage with the next deer taken.

[fishnguy]

Thanks Obert. Looks like a good receipe.

[obert]

Good to see you on the forum Wolfy. Just so you guys know, Wolfy has some great tried and true recipes. When Wolfy speaks recipes, you'd better take note. Getting ready to make some of Wolfy's summer sausage with the next deer taken.

I'd never pass up a recipe from Wolfy. Very nice guy on top of it too. That summer sausage sounds interesting.