Processing and Canning Deer Meat recipe into stew meat

venison

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

Remove the gristle from the venison ham, ensuring to take off any filmy texture to avoid chewy meat.

Use a sharp knife to remove the meat from the bone.

Freeze the meat until ice crystals appear to make cutting easier.

Cut the ham into smaller pieces for stew meat, trimming off more gristle and fat as needed.

Slice the tenderloin of the deer thinly for supper, tenderize, season with pepper, salt, and garlic, then fry in butter.

Prepare the total amount of venison from four hams and four shoulders, cut up for stew meat.

Stuff sanitized jars with the prepared stew meat and add one teaspoon of salt to each jar.

Add bone broth to the jars as liquid, instead of hot water, to help take away the wild taste.

Wipe the rim of the jars, place a previously simmered lid on top, and tighten the ring.

Process the jars in a canner for 90 minutes at 10 lb of pressure.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary