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Topic: Canned deer, Yum< Next Oldest | Next Newest >
 Post Number: 1
rommel32 Search for posts by this member.





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PostIcon Posted on: Jan. 15 2012,10:03  Skip to the next post in this topic.   QUOTE

For those that want to try something different with their venison try this:
for pint jars:
Venison cubed
1 cube beef suet
1 tbs Lipton onion soup dry
1 tbs Cambell golden cream of mushroom
1 tsp miced garlic

Cook at 10 lbs for 90 minutes

Looks gross but is very good...
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Rex Hoppie Search for posts by this member.

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PostIcon Posted on: Jan. 15 2012,10:25 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

Sounds good to me.

Do you make the Lipton soup and use 1 Tbs after it has been cooked, or do you use 1 Tbs of the onion soup mix?


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rommel32 Search for posts by this member.





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PostIcon Posted on: Jan. 15 2012,10:44 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

I used the dry mix....
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strato-caster Search for posts by this member.





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PostIcon Posted on: Jan. 16 2012,4:01 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

You're right about it not looking too good  suspect.gif -

Makes my stomach rumble and my backside twitch just looking at it.

It's all yours...Enjoy every last bit.

All kidding aside, makes me wonder where the Lomatil got off to.  Oo.gif
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charlo slim Search for posts by this member.

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PostIcon Posted on: Jan. 16 2012,4:47 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE


(rommel32 @ Jan. 15 2012,10:03)
QUOTE
........but is very good...

Gotta vote with Tim on this one.  Seems like canning is one of those simple and nearly lost arts that was critical in earlier times with fewer "conveniences" available.  We started getting back into it, based on living part time "off grid" with limited freezer space available.  Turns out we like it so well, from several perspectives, that we're now using it more and more, even in situations where it's not really "essential".  

So far we've canned deer, bison, goose, turkey, and smoked salmon and lake whitefish, with feral hog in line starting here within the next week or two.  

To date we have stuck with minimal pre-seasoning, just light broth, etc, prior to canning, then adding sauces, spices, etc. at prep time.

Just last night had BBQ sandwiches made from canned goose legs/thighs.  Incredibly quick and convenient at prep time.  And mmmmmm....


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Yukon1 Search for posts by this member.

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PostIcon Posted on: Jan. 16 2012,6:54 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

I had some canned moose meat sandwiches once while on a fishing trip. The meat looked just like what's in the picture here and was some of the best tasting stuff I ever ate.

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Longrifle Search for posts by this member.

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PostIcon Posted on: Jan. 16 2012,11:28 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

My grandmother used to "slow can" her venison. It was a nice cooked brown looking meat, tender and wonderful with a little garlic and salt used in the canning process. She used to rail about my Mom's pressure canning that ended up with red looking meat.

Not having paid attention much to either process, just the outcomes over home made noodles with potatoes and gravy, what's the difference in slow canning versus pressure cooker canning?
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Brad Eden Search for posts by this member.

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PostIcon Posted on: Jan. 16 2012,4:02 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

I'll try and remember to spin this to Upland Recipe Forum a little later.

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 Post Number: 9
rommel32 Search for posts by this member.





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PostIcon Posted on: Jan. 16 2012,5:37 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

The Lipton dry mix and cream of mushroom provide a tasty gravy..If you are health conscious you could omit suet, but I think it adds to flavor...
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Kansas Big Dog Search for posts by this member.

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PostIcon Posted on: Jan. 18 2012,9:45 Skip to the previous post in this topic. Skip to the next post in this topic.   QUOTE

My mom was real old school; she was raised in rural area before electric.  Her family raised hogs and butchered in the fall and smoked them in a smoke house.  The smoked hogs were left hanging all winter in the smoke house and worked on.  If they had meat left over in the spring they would cut up the meat and put into jars and seal with melted lard.

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caleb Search for posts by this member.

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PostIcon Posted on: Feb. 15 2012,11:38 Skip to the previous post in this topic.    QUOTE


(charlo slim @ Jan. 16 2012,4:47)
QUOTE
Just last night had BBQ sandwiches made from canned goose legs/thighs.  Incredibly quick and convenient at prep time.  And mmmmmm....

Seems like it would be a great way to use pheasant legs and thighs, too.  They're going to come out of the can as if they've been braised for hours.
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