The statewide archery deer season has been underway for several weeks, and before you know it, the regular firearms deer season will be upon us. No doubt, both bowhunters and rifle hunters have their usual methods of hunting deer that have proven effective over the years, and hopefully, this year will be a productive one for you. Whether you process your own game or prefer to take it to a local butcher, you likely have time-proven methods for storing the various cuts of meat to prepare healthy and tasty game meals. Vacuum packing and freezing venison is certainly the most popular way to do so, but have you ever considered canning venison?
I am always amazed when the subject of canning deer meat comes up among hunters who have very few tried it. And yet, those who have tried it love the results and always look forward to each season to can some of the meat for future use. If you are interested in giving it a try, here are a few pointers to keep in mind:
Canning venison:
One of the most overlooked yet effective ways to safely store venison for months to come is to can it. It is a simple process that can be used for any venison, including deer, moose, elk, caribou, or sheep. (Canning is also a great way to preserve beef, chicken, pork, or even fish, particularly if you are looking for a way to expand your stored food supply “just in case”). While you may use either the water bath method or a pressure canner, the safer method to ensure thorough cooking of the meat is to use a pressure canner.
After you have selected the various cuts that you want to keep for steaks or roasts, you can now dedicate the remainder to burgers or use it in canning.
Begin by trimming away any fat, gristle, or bruised meat, and then cube the meat into 1-inch pieces. Pack the meat into hot canning jars, leaving a 1-inch headspace at the top. Add canning salt if desired — I recommend using one teaspoon per quart. Do not add liquid! The meat will produce its own juice. Use the handle of a wooden spoon to get out some of the large air bubbles. You won’t be able to get it all out, but try to eliminate the large gaps and air bubbles. Wipe the rims of the jars clean — this is a crucial step to ensure the proper sealing of the lids. Use a wet paper towel and wipe around each jar rim. Place the warmed lids on the jars and screw the bands finger tight.
Place the jars in your preheated pressure canner so they are not touching each other. Follow the pressure canner instructions, adjusting the requirements according to your elevation. Process pint jars for 1 hour and 15 minutes and quart jars for 1 hour and 30 minutes.
The Many Uses of Canned Venison:
Once the meat has been properly canned, it has many uses. A jar kept in the refrigerator can provide a quick snack straight from the jar, or the meat can be used in preparing a sandwich. It is amazing just how tender the meat becomes via the canning process. It is so tender that you can spread it on the bread with a butter knife.
If you prefer heating the meat for a meal, first make a roux, then use it to create delicious gravy with the juice from the canned venison. Serve the meat and gravy over rice, pasta, or mashed potatoes. The meat and juice can be used in casseroles, soups, or stews, as well as in spaghetti sauce or chili.
Canning venison is a great way to preserve it for an extended period, especially if you have an older freezer or are concerned about power loss for any length of time. Once you have tried canning venison, you will wonder why you hadn’t been doing it before!
Venison is one of the healthiest meats you can consume. It simply does not have all of those “government-approved chemicals!” In addition to the usual methods of using the meat as steaks, roasts, and burgers, consider storing some of the meat as canned venison and enjoy the many ways you can use it — you will be glad you did!
