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Author Topic: Favorite venison canning recipes  (Read 1265 times)

Online Kopper1013

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Favorite venison canning recipes
« on: November 30, 2017, 10:33:00 PM »
Hey guys I'm gonna try canning this year for the first time and I'm wondering what y'all like to do with it?

What's your favorite way to eat it?

What's your preferred way to can it? (I.e. With garlic or onion or builion cubs ect.)

Give me your recipes please and thank you!!
Primitive archery gives yourself the maximum challenge while giving the animal the maximum chance to escape- G. Fred Asbell

Offline Dave Bulla

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Re: Favorite venison canning recipes
« Reply #1 on: December 06, 2019, 10:35:10 PM »

My brother cans a fair bit of his.  Far as I know he basically puts a nice slice of onion in the bottom of the jar, adds chunks of meat loosely then he puts in salt and pepper and I think another slice of onion on top.  Fills the jar with water to about an inch from the top and cooks in a pressure cooker.  I don't know the amounts of salt and pepper he used.  I was there one time when he was making some but it was probably at least ten years ago.  I kinda suspect you could pretty much wing it or even better, just sprinkle S&P on the meat before you put it in the jars and it wouldn't be very hard to get it right.  This is not really intended to be eaten right from the jar but rather added to soups and stews and such other recipes and you would season to taste as you used it.

I've come to believe that the keys to shooting well for me are good form, trusting the bow to do all the work, and having the confidence in the bow and myself to remain motionless and relaxed at release until the arrow hits the mark.

Offline BearBandit

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Re: Favorite venison canning recipes
« Reply #2 on: February 12, 2020, 10:07:21 PM »
I did a bunch this year with taco seasoning and diced jalapenos.   The whole family loves it.   To easy on busy nights with the kids we just open a jar, nuke it and toss it in a shell with fixings. 

Only thing I would have done different is increase the spice added by about a 3rd, it loses some flavor in the processing.

Offline Traditional-Archer

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Re: Favorite venison canning recipes
« Reply #3 on: March 29, 2020, 03:44:05 PM »
This is what I do in the canning process. Cub meat two inches, rinse and strain, put a sliver of onion on the bottom of your jar, two inches of banana peppers, fill the jar with deer meat until it 3 inches from the top, pack the meat tight using a wooden spoon handle works best to make the meat tight and get all of the air out you can, put another layer of banana peppers and a sliver of onion, one teaspoon of salt on top a crushed half clove of garlic.

For Dinner

First you take a jar of canned venison and put in a pan everything. Simmer the venison until the juice is cooked back into the meat.   

Take a loaf of garlic bread thawed, baked half way according to directions. take the bread out of the oven and put on a cookie sheet, smash the center down and put the cooked venison on the bread, put a layer of pepperjack cheese on top and bake the rest of the way. pull out of the oven and put your favorite hot sauce on top

It might eat well LOL     
We are what we do repeatedly. Execellence is, therefore, not an act but a habit.  

Artistole (384-322 B.C.)

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