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1:52 pm
November 8, 2009
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wvhomecanner
| | North Central WV | |
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| posts 3009 | |
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It's deer season here in WV. My 12 year old nephew dropped his first deer with a gun during youth season this week. I sent the two older Ronco dehydrators over there for the jerky making  Anyone have TNT recipes they want to share for venison? I have a few, but more is always better!
Dede
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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12:05 pm
November 9, 2009
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Linda
| | IN | |
| Mighty Chicken | posts 474 | |
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Summer Sausage
1 cup water
4 lbs of ground venison
3/4 teaspoon garlic powder
1 1/2 teaspoons ground peppercorns
1 1/2 tablespoons liquid smoke
5 tablespoons tenderquick salt
1 1/2 tablespoons mustard seed
Mix all ingredients thoroughly. Divide into four equal parts. Shape each into a log about 4 inches in diameter. wrap each roll in foil with the bright side out. Refrigerate 24 hours. Leave securely wrapped in foil and boil for one hour. Let cool and then rewrap in fresh foil and refrigerate or freeze. ready to serve.
My husband and son make this. Since deer is so lean this can be a bit dry. My husband decided to add some ground pork this year to add some moister and said he liked it better that way. But he has used it without for years. By the way my husband doesn't cook.LOL
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1:10 pm
November 9, 2009
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CindyP
| | Hart, MI | |
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When boiling this, water doesn't get inside the foil? Would be interesting to try this!
We hopefully will have a few in the freezer this year……..was only able to get 1/4 beef, so need to make up that in venison!!
My favorite is canned……..so versatile and sooooo good!!
Our gun season doesn't start until Saturday, hopefully (just for the sake of hunters and deer hanging) it cools down!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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11:53 pm
November 9, 2009
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Linda
| | IN | |
| Mighty Chicken | posts 474 | |
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We just fold the sides together and fold it down until its tight and do the same with the ends and don't have any trouble. If hubby can do it anyone can.LOL
My son got one during bow season and my husbands nephew got a couple so they were busy tracking and cleaning. I just want to know why they always have to get it when it's just getting dark and then they are out tracking it for hours. LOL Hope it cools down for you Cindy. Know what it's like to have to get one cut up and find enough coolers for it to fit in until it can be cleaned. I think gun season starts here this weekend too.
Do you just can the meat or do you season it with something?
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7:21 am
November 10, 2009
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CindyP
| | Hart, MI | |
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Linda, I just can it……the flavor is so wonderful on its own. Then I use it in anything I would hamburger, seasoning as I use it. Tacos — awesome in tacos!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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7:21 am
November 10, 2009
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CindyP
| | Hart, MI | |
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and I will give the summer sausage a try!!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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1:28 pm
December 1, 2009
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marymac
| | ohio | |
| Big Chicken | posts 50 | |
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Hi, my hubby just got back from w.va. with a load of deer meat. i have been thinking about canning some but have never done it before. how do you season it? It just doesn't sound too appealing to me to just cook it in jars. I'm new to this site and am still trying to find my way around. If there is a specific place to look for this info please send me in that direction. thanks, mary
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1:39 pm
December 1, 2009
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Salamander
| | Charleston, WV | |
| Superstar | posts 1031 | |
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Mary great to have you! Check out the community cookbook http://suzannemcminn.com/chick…..m-recipes/ then go over to the Welcome forum and Introduce yourself.
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The person who upsets you the most is your best teacher, because they bring you face to face with who you are.
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1:43 pm
December 1, 2009
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Pete
| | WV | |
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Hi, Mary!
Generally, conversatons about how-to do things around the kitchen are in the "The Farmhouse Table." Specific recipes are listed in the Community Cookbook. All the recipes posted end up in that cookbook which is listed to the right kinda in the margin. (Not to be confused with Suzanne's blog recipes which are accessed from up on main toolbar above.)
You might try looking in the recipes in the Community Cookbook, as well as looking back occasionally at this particulr topic.
(I don't remember Suzanne making a blog entry about cooking wild game or canning it, but looking for one or several is a good excuse to look around there!)
Hope this helps you get started! 
You might also try using the search function up toward the top on the left.
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Anulos qui animum ostendunt omnes gestemus!
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2:49 pm
December 1, 2009
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wvhomecanner
| | North Central WV | |
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| posts 3009 | |
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Mary it really is very good just pressure canned. And I like it best with no seasoning – makes it's own yummy broth, but some like to add garlic or bouillon cubes. Just trim well – all fat and silverskin off (well, that's what I like) and cube it and pack cold into warm jars. Oh and I spray the inside of the jars first with oil (put canning funnel on to protect the jar rim from getting oily). Pack the meat in pretty firmly. Place each jar as you fill it and cap it into the PC into WARM (not hot) water. When the canner is at jar capacity, begin bringing the heat up slowly. Proceed as usual and can 75 minutes for pints and 90 for quarts at 10 lbs. pressure (or adjust for your altitude).
HTH!
Dede
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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2:53 pm
December 1, 2009
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Leahld22
| | Newburgh, IN | |
| Superstar | posts 2673 |
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Venison summer sausage is the best! My brothers are avid deer hunters and have this made. My son killed his 1st deer this season! I told him to make summer sausage out of some of it! Thanks for that recipie Linda, I'll pass it along. Hopefully I'll get a bite.
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Life is too important to be taken too seriously.
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8:02 pm
December 1, 2009
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Maud
| | Virginia | |
| Mighty Chicken | posts 180 | |
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Get out the crock pot.
Rinse off the meat (I like to use what is called a roast), put it in the crock pot. Slice 1 or 2 onions, chop up as much garlic as you like (I like lots!), coarsely chop a rib or 2 of celery and put it over your meat. Add 1/2 cup or more of decent red wine. Drop in a bayleaf, and a tsp of salt, add several grinds of black pepper, and a hefty tbsp of butter or a hefty tbsp of bacon grease or a running over tbsp of olive oil. Cover and turn on the crock pot to low for 8-10 hours or high for 5-6 hours.
When ready to serve, fish out the bay leaf, taste the juices for salt, correc the seasonings. The meat should be so tender that it falls apart as you lift it out of the pot. Thicken the juices with some sour cream if you want, and serve it all over noodles.
This is a winter dish that I quite literally dream about in summer when game is scarce.
You can use canned tomatoes instead of wine, if you prefer. Or with the wine, but the juice will be sloppier.
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. ~Ambrose Bierce
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10:23 pm
December 1, 2009
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marymac
| | ohio | |
| Big Chicken | posts 50 | |
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Well canning that venison sounds easy enough, I for sure have to try some. Have any of you canned it after it has been frozen, as all I have now is in the freezer? Thanks
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10:29 pm
December 1, 2009
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wvhomecanner
| | North Central WV | |
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| posts 3009 | |
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Canning after freezing and thawing works fine as long as there is no freezer burn. Minor freezer burn can be cut away.
And is a great way to free up freezer space and not risk losing meat if the power fails!
Dede
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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10:34 pm
December 1, 2009
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Maud
| | Virginia | |
| Mighty Chicken | posts 180 | |
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I have friends/relatives who can deer meat yearly and who make wonderful meals from the stuff they have on shelves. I'll do some creative snooping to see what they say.
Deer meat is wonderful stuff – no hormones, no antibiotics, no food the animals don't normally eat. Bambi and company make for memorable meals!
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. ~Ambrose Bierce
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10:41 pm
December 1, 2009
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Maud
| | Virginia | |
| Mighty Chicken | posts 180 | |
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UPDATE:
According to my sister out law (in laws are great, so are out laws), this is about what she does:
http://www.ehow.com/how_473786…..-meat.html
She says she adds sliced onion and finely chopped garlic to the meat to be canned = maybe half an onion and 1 chopped clove of garlic per jar.
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Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. ~Ambrose Bierce
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10:44 pm
December 1, 2009
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wvhomecanner
| | North Central WV | |
| Moderator
| posts 3009 | |
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Years ago a friend shared her method for cooking a deer hind quarter for a party. I have done this many times since and it can convert non-venison eaters to venison cravers.
Get out your biggest roaster or oven safe pot. I use my 11 quart pot for this usually. Be sure that your hind quarter will fit in the pot. If it won't, enlist help (if you need to) in cutting the leg bone shorter to make it fit.
Wash the whole thing well and trim off all the silverskin, fat, etc. that you can.
Peel a huge number of fresh garlic cloves. Slice them thinly. With a sharp paring knife, cut small slits deeply into the hind quarter all over. Stuff slices of garlic in all the slits.Be generous.
The hard part is now over 
Put the garlic stuffed meat in the pot. Mix several packets of dry onion soup mix with half or a bit more of the amount of water the packets recommend. Pour over the meat.
Cover tightly with a lid or aluminum foil.
Bake at 275 degrees all day or all night (6 hours at least for a big quarter).
Remove the cover and continue to bake, basting with the juices in the pot every 15 minutes.
Do this for a couple of hours or until the meat is beautifully glazed and will literally fall apart when a fork is inserted and given a twist.
We always served this with fresh baked bread and rolls, horseradish on the side, sometimes melted cheese to slap on.
Party in a pot.
Yes, can be downsized.
YUM!
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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10:51 pm
December 1, 2009
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wvhomecanner
| | North Central WV | |
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| posts 3009 | |
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Maud said:
UPDATE:
According to my sister out law (in laws are great, so are out laws), this is about what she does:
http://www.ehow.com/how_473786…..-meat.html
She says she adds sliced onion and finely chopped garlic to the meat to be canned = maybe half an onion and 1 chopped clove of garlic per jar.
Maud, I do not want to cause any problems with your family for sure 
but I couldn't sleep tonight if I didn't tell you that the method in that link is not safe. Meat must be pressure canned to be safely preserved on the shelf. Yep, I know folks around me that still process meats in a boiling water bath for hours because those before them did the same.
But – I won't eat it. It's not safe.
Sorry.
Dede
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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11:10 pm
December 1, 2009
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marymac
| | ohio | |
| Big Chicken | posts 50 | |
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wvhomecanner said:
Years ago a friend shared her method for cooking a deer hind quarter for a party. I have done this many times since and it can convert non-venison eaters to venison cravers.
Get out your biggest roaster or oven safe pot. I use my 11 quart pot for this usually. Be sure that your hind quarter will fit in the pot. If it won't, enlist help (if you need to) in cutting the leg bone shorter to make it fit.
Wash the whole thing well and trim off all the silverskin, fat, etc. that you can.
Peel a huge number of fresh garlic cloves. Slice them thinly. With a sharp paring knife, cut small slits deeply into the hind quarter all over. Stuff slices of garlic in all the slits.Be generous.
The hard part is now over
Put the garlic stuffed meat in the pot. Mix several packets of dry onion soup mix with half or a bit more of the amount of water the packets recommend. Pour over the meat.
Cover tightly with a lid or aluminum foil.
Bake at 275 degrees all day or all night (6 hours at least for a big quarter).
Remove the cover and continue to bake, basting with the juices in the pot every 15 minutes.
Do this for a couple of hours or until the meat is beautifully glazed and will literally fall apart when a fork is inserted and given a twist.
We always served this with fresh baked bread and rolls, horseradish on the side, sometimes melted cheese to slap on.
Party in a pot.
Yes, can be downsized.
YUM!
OOOOOO, this sounds awfully good!!! i can almost smell it. Now you are really starting to make me hungry!! You know, I have some neck roasts that I need to use up, I bet that would work well with them too. HMMMMMMM….
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11:23 pm
December 1, 2009
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wvhomecanner
| | North Central WV | |
| Moderator
| posts 3009 | |
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Yes, neck roasts would be great with this method. Just less time, less volume.
Let us know how it goes!
dede
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"Unless someone like you cares a whole awful lot, nothing is going to get better. It's not." ~ The Lorax by Dr. Seuss ~
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