Canned Venison

 

Canned venison

Fall means deer season around here. Hunting opener was the one time of year you could be guaranteed to see more of the family on my dads side than any other holiday. Over the years the crowd has thinned considerably with the cousins growing up and spreading out and travel getting to be too much for some in the questionable northern weather.

This year I was graced with getting a small (very small) buck. Any other year I would have left him to grow for a few more years, this year however the freezer was empty and so is the checkbook. We moved before I could harvest our gardens at the old house so every little bit helps.

I went out about forty five minutes before sunrise because I wanted to get to my tree grove by the barn before shooting time. It was cool, but I was bundled for -50 out. I sat in the snow by the pine trees and waited.

I watched the sunrise in facing west. If you’ve never done this, you should it’s really quite amazing. Like most people I like to watch the sunrise and set facing the sun. It’s very hard to describe the rising in the west. It’s like God flips a switch, “and there was light” it’s not on a dimmer. Just dark to light. From then the little critters begin to stir and so do I. I’ve been sitting for about an hour, being quiet and not moving, that’s got to be record. I watched and waited for another hour and decided I was hungry and it was time for breakfast.

That afternoon we went to grandma’s. My dad said I could sit with him in his deer stand. I got a chair and it was heated. Now that’s my kind of deer hunting! It was almost dark and a little buck came into sight. With dad’s permission, I dropped him. He didn’t know what hit him. Just the way it should be, I don’t like them to suffer and I don’t like to track a wounded deer in the dark.

With the help of my brother, husband and a couple cousins the deer was hung, skinned and gutted. (I don’t think an animal that small takes the whole family to take care of but I don’t complain about help. 🙂 )

After it hung for a few days it was brought home. Dad, my husband and I cut it up into steaks, ground meat, sausage meat and some for canning. I would have loved to can the whole thing. There’s something great about hot canned venison over mashed potatoes with caramelized onions in the middle of winter. Good old comfort food.

 

Here’s my recipe:

Canned Venison
Print Recipe
Canned Venison
Print Recipe
Ingredients
  • 1 qt Canning Jar
  • 3 each Garlic cloves smashed
  • 2 slices Yellow Onion
  • 1 tsp Kosher Salt
  • 1/2 tsp Pepper
Servings:
Instructions
  1. Put everything in the jar and fill the rest of the jar with venison cut into chunks.
  2. Be sure to pack the meat in the jar, you don't want air pockets. Leave 1 inch of head space.
  3. Process in a canner for 3 hours.
  4. You can use a pressure cooker, I believe the process time is 1 1/2 hours. I do enough dangerous things around here I don't want to add pressure cooker to my list, so I water bath it.
Recipe Notes

To serve the venison just warm in a sauce pan. Saute a couple yellow onions in butter until they are a nice caramel color. Then mashed potatoes, I like russets, nothing fancy about them. Just boiled and mashed with butter and a dash of milk. Potatoes on the plate topped, with a scoop of onions and venison accompanied by a healthy slice of homemade sourdough. You just can't beat it.

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