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"Single Bevel pot pie" with canned deer

Started by Tedd, December 13, 2015, 10:47:00 AM

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Tedd

My mom makes the best baked beef potpie. This is a variation of that using canned deer meat. The texture of the canned deer is perfect for this. It breaks apart with a fork.

Ingredients:
1-1/2 pint canned deer.  
(eyeball the amounts of remaining ingredients) potatoes, carrots, celery, onion, peas, parsley - chopped up.

Cook the vegetables some beef broth for about 10-15 minutes.

Using a pie pan and pie crust, layer canned deer meat and cooked vegetables alternately on top of pie crust.

Top with thickened broth or gravy. Then cover with pie crust.

Bake at 350 for 45 min to an hour.

     
 
 

Roger Norris

https://www.tradwoodsman.com/

"Good Lord....well, your new name is Sledge."
Ron LaClair upon seeing the destruction of his new lock on the east gate

"A man that cheats in the woods will cheat anywhere"
G. Fred Asbell

Tedd

Constant kitchen companion.

   

Until that gets too tiring.
   

Steve Jr

I'm going to have to try that, I love potpies. Thanks for sharing.    :thumbsup:
Steve Jr


Stalker Coyote FXT LB 58" & 48#@26"
Compton Traditional Bowhunters Life Member

Tedd


Tedd


Tedd

The canned deer is easy enough to make and directions can be found online. You do need a pressure cooker. It takes about two hours or so including cleanup to make a batch. I put a bullion cube in each jar before they go in the pressure cooker.

Tedd

Tedd

For the deer...I used a Black Widow PCH 57lb@31" with an Arrow Dynamics Trad and a 185 Gr Grizzly single bevel with a 75 gr adapter and factory insert. Total arrow weight is about 650 grains. Broadheads sharpened with the KME system. The arrow was just a inch or so too far front, angled forward and took out both shoulders with a complete and effortless pass through. The deer went about 50 yards and stood for a few seconds before piling up. The blood trail was sufficient but not massive as the hit was a little high. But when they fall over in sight...
Tedd

Petrichor

Nothing clears a troubled mind like shooting a bow.
Fred Bear

Dang, that looks good!

And congrats on your deer!

Bisch

joe ashton

Joe Ashton,D.C.
pronghorn long bow  54#
black widow long bow 55#
21 century long bow 55#
big horn recurve  58#

Possum Head


Stump73

BigJim Thunderchild 54" 52# @ 28"
BigJim Thunderchild 56" 42# @ 28"

Thumper Dunker

You can hop but you can't hide.
If it was not for rabbits I would never get a buck.
Yip yipahooooo yipyipyip.

23feetupandhappy

:clapper:  

That looks mighty tasty!!!!!

Nice doe too!!!!
The Lord Is My Provider......

Ragin Bull

Your makin me hungry man........ Mighty hungry!
Man that looks good!
Graywolfwoolens.com

TGMM FAMILY OF THE BOW

Life Member of Comptons

Gdpolk

Do you mind posting the recipe for canned deer?  I am JUST NOW getting started in canning.  I have the cooker and an assortment of Ball tools, but no cans and no recipes.  I'd like to try out some deer meat soon though for what won't fit in the freezer.  Plans were to can the next one I get this season.
1pc and 2pc Sarrels Sierra Mountain Longbows - both 53.5lbs @ 29"

https://www.gpolkknives.com/

JMR

My wife makes something just like this with venison burger, she calls it "poor man's pie". It is one of my favorites!

Tedd

Whew! This stuff is dangerous! Without a doubt this is my favorite way to eat deer. It goes pretty fast. The wife said it's a good one.  

Tedd

Polk,
It seems a little confusing at first but once you familiarize yourself with canning, making the canned deer is pretty easy.
I would guess you could use any cuts of deer meat because the canning process tenderizes, but like anything else if you want a good product, use some good cuts. I use the steaks and sometimes loin.
Start by sterilizing your jars and lids. Use large mouth jars. I use pints. Cut the steak into cubes. 1 1/4" size seems about right. Pack the jars tightly, try to have very few gaps or air spaces. You can fill them a little more than most canning directions say. It will shrink a little. I fill them almost to the top. Do not add water, it will make it's own juice. Put one bullion cube on top of ea jar. Tighten the lids per spec. Can the jars in your pressure cooker at 11lbs for 90 minutes. I usually pull them out of the hot water once it's at a manageable temperature. Then you'll here them pop when they seal.
When the jars are cooled you will have a little leaked grease on them. I wash them carefully before storing.


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