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#2909517 - 08/16/12 09:39 AM Canned Venison
Spikes Tactical
8 Point


Registered: 01/11/10
Posts: 1142
Loc: Greer, South Carolina

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Has anyone ever tried to can venison? I had it a few years back at a hunting camp and loved it. I just don't know anything about canning and was wondering if anyone cans it.

Thanks

JP
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#2909696 - 08/16/12 11:39 AM Re: Canned Venison [Re: Spikes Tactical]
Ultramag
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Registered: 08/14/12
Posts: 5
Loc: Mid tn

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I have heard of it , and believe field and stream had an article in a past issue that included a recipea. I have had canned fish though. It is really good, with a nice spicy kick to it. A good friend of mine makes it from some old Cajun recipea he has.
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#2909736 - 08/16/12 12:09 PM Re: Canned Venison [Re: Ultramag]
BlountArrow
10 Point


Registered: 07/13/12
Posts: 2586
Loc: SouthEast Tenn

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I actually just literally finished a nice helping of deer stew and it was canned deer meat from 2010 in it. My father in law cuts it into manageable pieces, cooks it in the pressure cooker, and I don't know his recipe but he puts it in some sort of salty water and lays an onion on top and seals/cans it. It is excellent and as good or better than any roast beef type stew I've ever had. I've never canned any but I might be converted.
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#2910076 - 08/16/12 03:18 PM Re: Canned Venison [Re: BlountArrow]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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I don't love it and I don't hate it. It tastes like Dinty Moore beef stew. It looks like a jar in the medical examiner's office, but close your eyes and eat it. Tastes pretty decent.
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#2910122 - 08/16/12 03:53 PM Re: Canned Venison [Re: TAFKAP]
Spikes Tactical
8 Point


Registered: 01/11/10
Posts: 1142
Loc: Greer, South Carolina

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I don’t know about it tasting like Dinty Moore but I do agree with it not being the most visually appealing meal I have seen.
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#2910146 - 08/16/12 04:08 PM Re: Canned Venison [Re: Spikes Tactical]
TNbuckeye
4 Point


Registered: 10/07/10
Posts: 116
Loc: knox county, TN, USA

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The last article of backwoods magazine had a recipe and instructions on how to make it. It's a good magazine if you have never picked one up.
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#2910163 - 08/16/12 04:27 PM Re: Canned Venison [Re: Spikes Tactical]
TAFKAP
14 Point


Registered: 11/06/09
Posts: 9543
Loc: Memphis

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 Originally Posted By: JayP
I don’t know about it tasting like Dinty Moore but I do agree with it not being the most visually appealing meal I have seen.


I guess what I meant was that the taste and consistency is that of a canned beef stew. The juice "gravy" tasted about the same as well.
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#2911117 - 08/17/12 11:43 AM Re: Canned Venison [Re: TAFKAP]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6235
Loc: Adirondack Mtns, NY

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I can venison every yr. It is the most tender meat you will ever put in your mouth, doesn't matter what cut of meat you use, it will still be tender.

I usually just cut my venison into manageable sized cuts, no bigger than 2"x 2" cubes, place then in a large mouth canning jar, add recommended amount of canning salt and fill jar with water or tomato juice to about 1" below top of jar, install lid and ring................into pressure cooker for recommended time.

I use it for stews, soups, stroganoff recipes, etc. It works great when you are in a rush and need meat quickly and already cooked and tender. I have even, drained it, mashed it with mayo and made sandwiches from it at camp, a little salt/pepper...........done.

FDXX75
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#2911651 - 08/17/12 10:17 PM Re: Canned Venison [Re: FULLDRAWXX75]
BlountArrow
10 Point


Registered: 07/13/12
Posts: 2586
Loc: SouthEast Tenn

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 Originally Posted By: FULLDRAWXX75
I can venison every yr. It is the most tender meat you will ever put in your mouth, doesn't matter what cut of meat you use, it will still be tender.

I usually just cut my venison into manageable sized cuts, no bigger than 2"x 2" cubes, place then in a large mouth canning jar, add recommended amount of canning salt and fill jar with water or tomato juice to about 1" below top of jar, install lid and ring................into pressure cooker for recommended time.

I use it for stews, soups, stroganoff recipes, etc. It works great when you are in a rush and need meat quickly and already cooked and tender. I have even, drained it, mashed it with mayo and made sandwiches from it at camp, a little salt/pepper...........done.

FDXX75


Agree 100%. These guys that are knocking it don't know what they're missing or haven't had it done right. It is the ultimate easy meal and versatile.
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#2912620 - 08/19/12 07:13 AM Re: Canned Venison [Re: BlountArrow]
archer19
10 Point


Registered: 10/14/08
Posts: 2507
Loc: Erwin, TN

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 Originally Posted By: BlountArrow
 Originally Posted By: FULLDRAWXX75
I can venison every yr. It is the most tender meat you will ever put in your mouth, doesn't matter what cut of meat you use, it will still be tender.

I usually just cut my venison into manageable sized cuts, no bigger than 2"x 2" cubes, place then in a large mouth canning jar, add recommended amount of canning salt and fill jar with water or tomato juice to about 1" below top of jar, install lid and ring................into pressure cooker for recommended time.

I use it for stews, soups, stroganoff recipes, etc. It works great when you are in a rush and need meat quickly and already cooked and tender. I have even, drained it, mashed it with mayo and made sandwiches from it at camp, a little salt/pepper...........done.

FDXX75


Agree 100%. These guys that are knocking it don't know what they're missing or haven't had it done right. It is the ultimate easy meal and versatile.




I love it. Pot pie, soup, barbecue sandwiches.
It's easy, tastes great, keeps forever.
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#2913926 - 08/20/12 11:53 AM Re: Canned Venison [Re: archer19]
Spikes Tactical
8 Point


Registered: 01/11/10
Posts: 1142
Loc: Greer, South Carolina

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Thanks to all who posted. I think if I get out this year and get lucky enough to kill one - I will try to can it.
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#2914389 - 08/20/12 07:45 PM Re: Canned Venison [Re: Spikes Tactical]
fishboy1
16 Point


Registered: 01/13/03
Posts: 10527
Loc: Warren Co

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Did it last year.
Cubed, stuffed in jars, added 1/2 tsp hickory smoked allegro marinade.
Canned according to Ball canning book directions.


Thats some good stuff there!
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#2916864 - 08/22/12 08:02 PM Re: Canned Venison [Re: fishboy1]
Sako
10 Point


Registered: 01/19/05
Posts: 3331
Loc: Knoxville

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canned a whole deer last year for the first time.... very good. If you are considering doing it, make sure to do it....
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#2918950 - 08/24/12 01:31 PM Re: Canned Venison [Re: fishboy1]
FULLDRAWXX75
12 Point


Registered: 01/29/07
Posts: 6235
Loc: Adirondack Mtns, NY

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 Originally Posted By: fishboy1
Did it last year.
Cubed, stuffed in jars, added 1/2 tsp hickory smoked allegro marinade.
Canned according to Ball canning book directions.


Thats some good stuff there!


A note of caution when using marinades, dry spices, etc. they have a tendancy to become bitter with the canning process and change the taste/flavor of the meat, not for the good either.

FDXX75
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#2918958 - 08/24/12 01:39 PM Re: Canned Venison [Re: Spikes Tactical]
The_Utility_Dude
8 Point


Registered: 12/21/01
Posts: 1769
Loc: East Tennessee

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Canned some deer and a bear last year. Most tender meat you'll ever eat.
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#2918999 - 08/24/12 02:14 PM Re: Canned Venison [Re: The_Utility_Dude]
7mm08
12 Point


Registered: 09/12/07
Posts: 5005
Loc: In a river hopefully!

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I gave Crappie Luck a recipe last year. Check with him because I can't find it. I got it from an RN I know that has canned venison for years.
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#2919964 - 08/25/12 02:29 PM Re: Canned Venison [Re: FULLDRAWXX75]
fishboy1
16 Point


Registered: 01/13/03
Posts: 10527
Loc: Warren Co

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 Originally Posted By: FULLDRAWXX75
 Originally Posted By: fishboy1
Did it last year.
Cubed, stuffed in jars, added 1/2 tsp hickory smoked allegro marinade.
Canned according to Ball canning book directions.


Thats some good stuff there!


A note of caution when using marinades, dry spices, etc. they have a tendancy to become bitter with the canning process and change the taste/flavor of the meat, not for the good either.

FDXX75


It also tends to amplify the flavor of the marinade and salt.
1/2 tsp of marinade was way stronger canned than it would be cooked any other way. Came out just right... Call it a happy accident.
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#2924441 - 08/29/12 08:09 AM Re: Canned Venison [Re: archer19]
REM7
10 Point


Registered: 08/19/08
Posts: 3632
Loc: GRUNDY COUNTY

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 Originally Posted By: archer19
 Originally Posted By: BlountArrow
 Originally Posted By: FULLDRAWXX75
I can venison every yr. It is the most tender meat you will ever put in your mouth, doesn't matter what cut of meat you use, it will still be tender.

I usually just cut my venison into manageable sized cuts, no bigger than 2"x 2" cubes, place then in a large mouth canning jar, add recommended amount of canning salt and fill jar with water or tomato juice to about 1" below top of jar, install lid and ring................into pressure cooker for recommended time.

I use it for stews, soups, stroganoff recipes, etc. It works great when you are in a rush and need meat quickly and already cooked and tender. I have even, drained it, mashed it with mayo and made sandwiches from it at camp, a little salt/pepper...........done.

FDXX75


Agree 100%. These guys that are knocking it don't know what they're missing or haven't had it done right. It is the ultimate easy meal and versatile.




I love it. Pot pie, soup, barbecue sandwiches.
It's easy, tastes great, keeps forever.


got my mouth watering already...can wait to get some to can

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#2925118 - 08/29/12 04:11 PM Re: Canned Venison [Re: REM7]
Stalkhunter
10 Point


Registered: 07/17/11
Posts: 3963
Loc: Knoxville TN

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Going to be doing this starting in November. I got a pressure canner on the way. Thanks for the tips. If my planned trip goes through I will do elk. My girlfriends friends can all there wild game
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#2925271 - 08/29/12 06:06 PM Re: Canned Venison [Re: Stalkhunter]
fishboy1
16 Point


Registered: 01/13/03
Posts: 10527
Loc: Warren Co

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We have 21 jars stuffed on the kitchen counter right now. (going to be a L O N G night of canning.
Had to clean out the freezer of all those bags of "grinder" meat I have been hoarding since 09. Ok... I have been lazy.

Most are straight venison chunks with 1/2 T allegro marinade.
5 jars have a Jalapeno in them.

We have a bowl full of spicy breakfast sausage style chunks. Not sure where the wife is going with that bunch but I'm game!

Also have 2 big mixing bowls ready for the grinder and sausage seasoning standing by.

Going to be tasty around here for the next few days!


Edited by fishboy1 (08/29/12 06:07 PM)
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