Peggis Canned Deer Meat Food

PEGGI'S CANNED DEER MEAT

PEGGI'S CANNED DEER MEAT image

We have been canning deer meat for several years now. This is so good, you can eat it straight from the jar. No need to add any liquids, as it makes it's own. An older woman gave me her recipe for this several years ago. I use this for beef tip recipes & stroganoff & BBQ sandwiches, add to stews. Can be used in place of beef in most any recipe.

Provided by Peggi Anne Tebben @cookiequeen

Number Of Ingredients 5

Ingredients

PER QUART JAR
- 2 bouillon cubes, either kind, beef or chicken
- 1 3/4# raw deer meat, cut in 1" square cubes (doesn't have to be perfect)
- 1 tsp. canning salt
- 1 tbsp. white vinegar

Steps:

Place ingredients in quart jar in order given.
Leave about 1" headspace.
Heat lids & place on jars.
Put about 2" of tap water that is not hot but about the same temperature as jars,in pressure cooker.
Place jars in cooker & secure the lid on it.
Process in pressure cooker @10# pressure for 75 minutes.

VENISON - PRESSURE CANNED

Venison - Pressure Canned image

A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to me by a friend. Requires a pressure canner.

Provided by BeachGirl

Categories Deer

Time 2h

Yield 2-3 quarts

Number Of Ingredients 2

Ingredients

3 lbs venison roast, cut into 1 inch cubes
clean jars, for canning with lids (Pint or quart)

Steps:

Remove all fat from meat.
Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
Add 1 tsp salt per pint; 2 tsp salt per quart.
Do not add any water in jars.
Clean jar edge, add ring and top, and turn to fit snugly- not tight.
Add jars to canner and 2 to 3" of water.
Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
Do not put canner under cool water to cool it.
Just go to bed and leave it over night, removing the jars from the canner the next day.
Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
Do not re-process.
This keeps well for 2 years.
Note: A hot-water bath is not adequate for processing meats.
You can use fresh or frozen (thawed) venison for this recipe.
If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.

Nutrition Facts : Calories 755.9, Fat 18.1, SaturatedFat 4.3, Cholesterol 122.6, Carbohydrate 1.4, Protein 146.4

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