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#2909517 - 08/16/12 09:39 AM Canned Venison
Spikes Tactical
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Registered: 01/11/10
Posts: 1201
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: 2668
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: 9635
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: 1201
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: 9635
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: 6259
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: 2668
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: 2584
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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