Imagine, it’s hunting season after a good hunt in the woods you have more meat than you know what to do with. We have already looked at canning chicken, canning meatballs and canning beef stew in previous posts. Therefore talking about canning deer meat, is not going to be too foreign to you.
Deer meat, also commonly known as venison is one of the most common game meat that can be found in most freezers. However, when you run out of space you may have to turn to canning as an option, as far as preserving your meat is concerned. You are going to have to dust off your pressure canner for this whole process, since we are using the cold pack method and dealing with uncooked meat.
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Here’s What You’ll Need:
- pressure canner
- quart jars, rings, and lids
- deer meat
- garlic
- non-iodized salt
- black pepper
- cutting board
- sharp knife
You can use the same process to can all the different cuts and parts of the deer. Just make sure you remove as much of the fat and tendons as possible. The meat has to be cut into cubes before being stuffed into the jars. In each jar you want to add some salt, pepper and at least two garlic cloves.
I like to also add some sliced onion, to enhance the flavor. The recommended head space is about an inch for each jar. Wipe the rims, screw on the lids and rings and follow the directions in your pressure canner’s manual for your altitude. The sealed jars can be store in a cool dry area for more than 12 months, just try to eat the meat as soon as possible.
You can get the full recipe and instructions on the Real Tree blog, here…
You can watch the video below on Easy Prep Venison! Canning Deer Meat!…
You can watch the video below on Canning Deer Meat…
You can watch the video below on How to Can Deer Meat + Hot Venison Sandwiches…
