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Thursday, November 12, 2009

Canning Venison

My husband got a deer last week, so I have been canning venison. It is incredibly easy. You just cut the raw meat into chunks, add salt, put the lids on and process in a pressure canner. When packing raw you don't add any water or broth, but the meat makes its own juices while it is processing. Honestly, unlike most things I preserve, the final product is not very appetizing to look at--sort of like a jar of chunky dog food--but the meat is so tender! I love having it on hand to make a quick stew or "venison bourguignon." I'm going to try using it for shredded "beef" tacos too.

We froze the tenders and backstrap and had the rest ground into burger for chili, tacos, and spaghetti this winter.

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