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#3509615 - 12/20/13 06:47 PM Re: Canned Meat [Re: Sako]
The_Utility_Dude
8 Point


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

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 Originally Posted By: Sako
I can one abut every year now since I tried it.... It is the best for using in Venison Pot Pies... easy to do and you do not have to worry about the freezer going out.


Mind sharing your pot pie recipe? I can some deer every year and would like to try it in a pot pie
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#3522047 - 12/30/13 08:22 AM Re: Canned Meat [Re: The_Utility_Dude]
Sako
10 Point


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

content Online
It was a recipe off the back of a Biosquick box... \:\) (for Chicken). We just use the canned Venison ( 1 pint jar per 9 inch pie plate). Add cream of Mushroom soup, frozen veggies, Venison and the topping and bake.

If you have not tried allrecipes.com you need too.... it is a great site. Go there and search Pot Pie recipes... you will get a lot of them... I do this and either use the one I like the best or I make my own out of the different ones there... it is a great resource.
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#3522944 - 12/30/13 06:59 PM Re: Canned Meat [Re: Sako]
fishboy1
16 Point


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

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Just a tip when canning venison.
Go easy on the salt. For some reason it seems to taste saltier after canning.

We cold pack then add a 1/2 tspoon of allegro marinade.

Another great way to do it is add one garlic clove per jar and a sprig of rosemary with a pinch of salt.
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