Okay, let’s talk about something I’ve been messing around with in the kitchen lately: canned venison. Now, I know what some of you might be thinking – “Canned meat? Really?” But trust me on this one. It’s actually pretty darn good and super convenient, especially if you’re a hunter like me or just someone who enjoys a good, hearty meal without spending hours in the kitchen.
So, I’ve been experimenting with canned venison, trying out different recipes, and let me tell you, it’s been a game-changer. I used to spend all day at hunting, and got so tired of coming back to cook. Now, I just get the meat canned, and when I got home, I can just crack open a jar, and boom, you’ve got a meal started.
Getting Started
First off, I went and trimmed all the fat off the venison. I cut it up into these little one-inch chunks. Then, I grabbed my pint-sized jars and filled each one with a half teaspoon of salt. I’ve found it’s easy for me. I mean I just don’t want to spend so much time on cooking.
Cooking Adventures
- Soups and Stews: This is where the canned venison really shines. I just toss it into a pot with some veggies, broth, and whatever spices I’m feeling, and let it simmer for a bit. You wouldn’t believe how tender and flavorful the meat gets.
- Stroganoff: This one’s a classic. I sauté some onions and mushrooms, add a dollop of sour cream, and then throw in the venison. Serve it over some egg noodles, and you’ve got a meal fit for a king – or at least a hungry hunter.
- Quick Bites: Sometimes, I just want something quick and easy. So, I’ll heat up the venison and slap it between two slices of bread for a sandwich. Or, I’ll just grab a fork and eat it straight out of the jar – don’t judge, it’s delicious!
Spice It Up
Now, you can’t just throw the venison in a pot and call it a day. You gotta add some flavor! Here’s what I’ve found works well:
- Herbs and Spices: Bay leaves, cardamom, chervil, chives, cinnamon, cloves, you name it. I like to experiment with different combinations to see what works best.
- Aromatics: Garlic, ginger, lemongrass, and shallots are my go-tos. They add a nice depth of flavor to any dish.
- Other Stuff: Don’t be afraid to get creative! I’ve tried adding things like mustard, nutmeg, orange, and different types of pepper. Sometimes it works, sometimes it doesn’t, but that’s part of the fun.
Wrapping It Up
Look, canned venison might not be for everyone, but I’m telling you, it’s worth giving it a shot. It’s a great way to enjoy the taste of venison without all the hassle. Plus, it’s just plain delicious. So, if you’re feeling adventurous, grab a jar, get cooking, and let me know what you think!
I’ll keep messing around with new recipes and share them with you all. Who knows, maybe we’ll discover the next great canned venison dish together!
