Homecooked Canned Venison

Deer season has come to a close in western Pennsylvania and hunters and wives are on the hunt for the best way to cook venison. It is intimidating a new girlfriend, fiancé, or wife trying to navigate the world of cooking venison. Been there, done that….called mom!

There are two ways I consider to be the best- canned venison and pound steak. Processing your own deer this way saves you money. Saving money is ultimately why you deer hunt- to feel your freezer with meat so you do not have to purchase at the store.

Did you know deer meat is one of the leanest meats. It is healthy for you.

First off, get your self a pressure cooker. If you do not have one yet, order on here. Presto is a perfect brand and you can fit about 6-7  quart jars in at a time.

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pressure cookerYou will also want to use wide mouth quart jars. They are perfect for 2 people. It seems like a lot, however your meat will cook down but also if you want some leftovers. I take our leftovers for my lunch the next day to ensure I eat a healthy meal.

You can order your mason jars here>>

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Let’s get to the perfect way to chunk/process your deer meat for this tender, delicious meal.

  • cut away what we call the “silver lining’.” It is thin but you will not want it on your meat
  • cut away any chunks of fat
  • cut chunks about 2-4 chunks. You want them bigger because they shrink.

Seasonings

Honestly you can season your meat however you prefer but I will share how I did. In a large mixing bowl, enough meat for 3 jars at a time I mixed:

  • 1 Tablespoon of Garlic
  • 1 Tsp of Season All
  • 1 Tsp of Onion Powder
  • 1 Tsp of Pepper
  • 1/2 Tsp of Salt

Once you have your meat well mixed, stuff your jars. Leave your jars about 1 inch from the top.  When the meat pressure cooks, it will create a delicious gravy in the jars.

Pressure Cooking 

Fill 3/4 of the way with water. Add the jars.

Turn stove top burner on high, and bring to boil to where your pressure cooker begins to steam. Once it begins to steam, turn down to medium heat, and let cook for 1 hour and 30 minutes for quart jars. If you did choose pint jars, it is 1 hour and 15 minutes.

The deer meat is fully cooked once it completes pressure cooking. This makes for the perfect, quick meal! You just need to dump out the jar- heat- and serve! YUM! Growing up my mom always floured the meat pieces when she emptied the jar, however I aim for cutting carbs in my diet.

I hope this meal is something you enjoy as much as my fiancé did the first time I made it for him. He never had canned meat before.

A special thanks to my mom because this recipe is brought to you by champagne and deer processing with my momma and Ryan.

 

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