Advanced Canned Venison

[Bureaucrat]

I have succeeded in canning venison. Now I'm on to searching for alternative recipes to switch up the flavors. Anyone have any favorites?

I used a garlic/onion/beef broth/salt blend so far. It was great!

[LABS4ME]

I use the same method as you. The one thing I have been doing is canniong venni stew. Potatoes, carrots, celery and peas added in to the jar with basic venni recipe... add some wortcheshire sauce (1/2 tsp or so) a pinch of rosemary, a pinch of thyme, a pinch of basil, a shake of Lowrys, a dash of blk pepper, and small dash of tobasco. Can under pressure. When you reheat it, you do have to thicken with corn starch as you should not can stew with the starch added. My son eats it w/o thickening. I guess the flavor is the same... he just heats a jar up in a pot and gets after it. More venni soup than stew, but he loves it and it's good for him.

Good Luck!

Ken

[thirdeye]

Are you using the raw pack or the hot pack method? Each has it's own advantage, and there is a slight difference in flavor.

When using the hot pack method, instead of partially baking or braising you can partially grill the meat.

Also try mixing cubes of game meat and cubes of pork in the same jars. You get the benefit of a little more fat, and a slight reduction in the gaminess.

If you experiment with different spices, avoid sage... it can turn bitter.