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rommel32 
Group: MEMBER
Location: Ohio
Posts: 103
Joined: Nov. 2006
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Posted on: Jan. 15 2012,10:03 |
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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
Group: 2013 CONTRIBUTING MEMBER
Location: Appalachian Fringe, WV
Posts: 12459
Joined: May 2002
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Posted on: Jan. 15 2012,10:25 |
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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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I will not hunt unless alone or with someone
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| Post Number: 3
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rommel32
Group: MEMBER
Location: Ohio
Posts: 103
Joined: Nov. 2006
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Posted on: Jan. 15 2012,10:44 |
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I used the dry mix....
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| Post Number: 4
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strato-caster
Group: 2013 CONTRIBUTING MEMBER
Location: Long Beach CA
Posts: 308
Joined: Aug. 2007
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Posted on: Jan. 16 2012,4:01 |
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You're right about it not looking too good  -
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. 
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| Post Number: 5
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charlo slim
Group: 2013 CONTRIBUTING MEMBER
Location: Montana / Oklahoma
Posts: 2470
Joined: Jul. 2009
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Posted on: Jan. 16 2012,4:47 |
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(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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That is sh**........ and this is Shinola.
Joe
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| Post Number: 6
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Yukon1
Group: 2013 CONTRIBUTING MEMBER
Location: Central NH
Posts: 401
Joined: Oct. 2009
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Posted on: Jan. 16 2012,6:54 |
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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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"If you pick up a starving dog and make him prosperous, he will not bite you; that is the principal difference between a dog and a man."- Mark Twain
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| Post Number: 7
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Longrifle
Group: 2013 CONTRIBUTING MEMBER
Location: NC
Posts: 961
Joined: Nov. 2006
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Posted on: Jan. 16 2012,11:28 |
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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
Group: Administrator/Moderator
Location: Central/Coastal Maine
Posts: 29904
Joined: Mar. 2002
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Posted on: Jan. 16 2012,4:02 |
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I'll try and remember to spin this to Upland Recipe Forum a little later.
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If you feel you will be indignant or become hostile about having your Reply/Posts edited or deleted or Topics locked and removed please do not participate on the Upland Talk Bulletin Board.
Board Guidelines since 2002
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| Post Number: 9
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rommel32
Group: MEMBER
Location: Ohio
Posts: 103
Joined: Nov. 2006
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Posted on: Jan. 16 2012,5:37 |
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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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| Post Number: 10
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Kansas Big Dog
Group: 2013 CONTRIBUTING MEMBER
Location: Netawaka, KS
Posts: 4589
Joined: Aug. 2010
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Posted on: Jan. 18 2012,9:45 |
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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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