So, last month I got this wild idea to can some deer meat. Why? Well, I love deer meat, but it’s not always hunting season, right? Plus, I figured it’d be cool to have some ready-to-go venison in the pantry for quick meals. I’ve done a bit of canning before, mostly jams and pickles, so I thought, “How hard could it be?”
First things first, I needed the deer meat. Luckily, my buddy had some extra from his last hunting trip and he’s kind enough to give me some. I made sure the meat was fresh and properly stored. Then, I gathered all my canning gear—jars, lids, pressure canner, the whole nine yards. I gave everything a good scrub because cleanliness is super important when canning.
Prepping the Meat
I started by trimming the venison, cutting away any excess fat and connective tissue. I wanted lean chunks for canning. Then, I cut the meat into bite-sized pieces, about one-inch cubes. This makes it easier to pack into jars and ensures even cooking.
Next, I browned the meat. Some folks skip this step, but I think it adds a nice depth of flavor. I heated some oil in a big skillet and seared the venison chunks in batches. I didn’t cook them through, just enough to get a nice brown crust.
Spicing It Up
Alright, here’s where it gets fun—seasoning! I wanted a good all-purpose flavor, so I went with a mix of spices that I love in chili: chili powder, paprika, cumin, oregano, a bit of nutmeg, garlic powder, onion powder, and a pinch of cayenne for some heat. I tossed the browned venison with this spice blend, making sure each piece was nicely coated.
Into the Jars
Now, time to pack the jars. I carefully spooned the seasoned venison into the sterilized jars, leaving about an inch of headspace. Then, I poured hot water into each jar to cover the meat, again leaving that inch of space at the top. I made sure there weren’t any air bubbles trapped, using a knife to release any I found.
Pressure Canning
This is the crucial part. I wiped the rim of each jar to make sure it was clean, then placed a lid and ring on each one. I tightened the rings, but not too much—just fingertip tight. Then, I placed the jars in my pressure canner, which I had already filled with the recommended amount of water.
I followed the instructions for my pressure canner to the letter. I brought it up to the correct pressure and processed the jars for the recommended time. For pint jars, it was about 75 minutes, and for quart jars, 90 minutes. Safety first, always!
Cooling and Storing
After the processing time was up, I turned off the heat and let the canner cool down naturally. No rushing this part! Once the pressure was completely down, I carefully removed the jars and set them on a towel to cool. I heard that satisfying “ping” sound as each jar sealed—music to a canner’s ears.
I let the jars cool completely overnight. The next day, I checked each seal to make sure it was tight, then labeled and dated the jars. I stored them in a cool, dark place in my pantry.
Tasting and Using
- Deer Meat Stew: I opened a jar a week later and made a hearty stew. I just added some potatoes, carrots, onions, and beef broth, then simmered it all together until the veggies were tender. The venison was so tender and flavorful!
- Quick Chili: Another day, I whipped up a quick chili. I sautéed some onions and garlic, added the canned venison, a can of diced tomatoes, some kidney beans, and a bit more chili powder. It was ready in no time and tasted amazing.
- Venison Tacos: I even used some of the canned meat for tacos. I just heated it up with a bit of taco seasoning, and it was perfect in some warm tortillas with all the fixings.
Honestly, canning deer meat turned out to be a great idea. It’s so convenient to have these jars ready to go, and the venison tastes just as good as fresh. If you’re a fan of deer meat and have a bit of canning experience, I definitely recommend giving this a try. It’s a bit of work, but totally worth it in the end!
