canned venison

[slopoke]

  Hello:  I'm looking for a good recipe for canned venison. Most say clean and cut meat into bite size pieces add little salt and water, process.
There has to be better one out there. Thanks in advance.

[Pie-bald]

Canned deer meat is a real treat but, the recipes come after the canning process. We've canned alot over the years. Here's how I do it and how mom's always done it. First trim cubed up fresh meat of all fat. Then put into quart or pint jars. The recipe calls for a table spoon of salt per quart but I use Morton Tender Quick salt(brine mix which also has cure in it) instead. This keeps meat looking nice and pinkish red color instead of looking like Alpo when finished! Put new lids and caps on jars. Add 1qt. of water inside pressure cooker and put on lid and turn on heat. When you get a constant stream of steam for 3 minutes coming out the top put on pressure topper. Cook @ 15 pounds of pressure for 35minutes. Turn off heat and let pressure die down(this usually is about 15-20 minutes) Carefully remove lid and take out jars(they'll be HOT and still boiling) and put them on counter to cool. As they seal you can here them pop! Enjoy!!

[volshooter]

An old elk hunter hooked me up with a good way to can meat. Cut your meat very lean. Brown in quality cooking grease and drain. Put one beef bullion cube in the bottom of a wide mouth pint jar, add meat and cover with water. I pressure cook mine for 60 minutes at 15 pounds, that's according to my 1960's era directions. At least once a week I take a pint jar out and boil about 15 minutes, divide meat on three slices of bread and whoop up a mess of WalMart gravy to cover. I also like to add a can of new potaters or, green beans or pintos to the meat and eat. The meat is very very tender. I would advise you not to heat the meat in a microwave because the canning process forces water in the meat and it will pop in a nuke machine. I used deer, chicken, rabbit, and even fish. By the way, I cannot tell the difference between canned deer tenderloin and sholder meat.
Enjoy, Rick  

[Robert]

The first time I tried it, came out nice and tender, but the 60 minute version expelled most of the fluid (aujois) from the jars.  So I decided to try again and partially pre-cook the meat first, then stuff it in the jars with a bullion and top off with water, cook for 15-20 minutes after getting steady steam.  The jars came out very nice.
  NOTE:  The first time I used this years venison, the second batch was with front quarter meat from my brothers deer 2 seasons back (almost 2& 1/2 years in my freezer)  I was thinking of making burger with it .  I CANNOT TELL THE DIFFERENCE between the fresh meat and the old tough meat as far as tenderness and flavor.
  Ok, so I figured I would try it again...this time also pre-cooked, a tiny bit more salt, fresh ground black pepper and about 1/4 teaspoon of crushed red-peppers.....
  Now I know what to do with older meat from the freezer.  I might never do burger again.  This stuff is excellent