After I got up whan my body shut down on me for being up to many hrs. I ate dinner my wife had ready. She was busy all day and out later with 4H and used the ground deer she had caned earlier this year becuse it was quick and easy.

It was her first time canning any meat she did some ground and some in stew chunks. Tonight she used the ground and it was the first time we tried any she had caned. Dinner was very good and she just told me it was some of the meat she caned.

It very exciting it turnd out so well. We have 3 freezers and still run out of space so it saves space and won't go bad if the electric goes out. Add in the bonus of being quick and easy once it's caned and on the shelf and I see a lot more canning of deer in our future.

If you liked the canned ground meat just wait until you try the chunks.

Good stuff!!! Good parents too!!

yes canned meat is a great way to keep it, I do 2 deer a year

Never heard of "caning" meat. Does that help tenderize it?

Jim

Stupid easy to do, and oh so good.

He just missed an n, he meant canned as in pressure canned in jars like lots of folks do veggies. And yes it does get pretty much fall apart tender when canned. It takes on kind of a texture of its own compared to fresh. It’s definitely a freezer space saver and quick meal helper which are my two favorite benefits of it as well. Happy trapping! ScottW

Good Deal

My gramma made home made bread and put canned deer meat on it. slathered the bread with butter. It dont get better than that.

Lol James...I didnt say anything because he is honest and hardworking all kinds of crazy hours. so who cares. But I like your point,caning may help tenderize it!!

We'll have to make him captain of the "grammar police" ?

Canned deer/ bear is good stuff.

Yes, most now days pressure can on the stove , but the best is the old time way.,outside on a fire ,slow canning is the real key. try it you wont be disappointed

canned my meat in pints, works great take out all or half put in micro wave, put on tators or rice, bon appetite

Isn't it difficult to keep the canner at a constant temperature over an open fire?

This is what my wife had waiting for me when I got in from hunting last night. One of my favorite meals. Also like it warmed up in pan with morels, peppers and onions over wild rice.

I read this post's title and thought you beat your wife first and then a deer with a cane.

i do chicken that way also!

canned ground venison was my oldest favorite meal for breakfast when a kid

chicken and dumplings still her favorite meal

Drop biscuits and gravy

drop biscuits needed 12 minutes in the oven and in that time you could pour a quart of canned venison in the big skillet on the stove get it heating while you put flour and water in the jar shook it and then poured that in the skillet . the gravy would be hot and thick when the biscuits were coming out of the oven.

drop biscuits were fast and easy

so technically you are not supposed to can ground according to the food safety experts the pockets could hold air is the argument

yeah I did it any way , just don't pack it too tight and take a chopstick or similar poker and poke some holes down through for the hot water to get down in
I did ground , a table spoon of salt and water , then lids and 90 minutes under pressure in the canner