Saturday, February 20, 2010

Deer Meat Canning, Another Self Sufficient Way To Put Food Up.

http://i608.photobucket.com/albums/tt169/modern_pioneer/P1011530.jpg http://i608.photobucket.com/albums/tt169/modern_pioneer/P1011531.jpg

Here is some photos of different ways I like to eat my deer.

The pictures is the canned deer meat I put up last January, the big tough doe I harvested during muzzle loader season. I like to let the canned meat to sit at least 8-9 months on the shelf before I eat it. When pop the jar open I remove the fat and the dry parts if any sitting out of the juices. Deer fat doesn't taste nice to me.

I will get my 14 cast iron pan, dump the meat and its juices from the jar into the skillet, add salt/pepper, garlic powder to taste, pinch of brown sugar, a drop of molasses, and 2 tablespoons of butter. While mixing these up I will add 2 cups of 2% milk. While I wait for this to heat up, I will add 1 1/2 tablespoons of corn starch to a little cold water. Once the pan gets boiling, I keep stirring adding the corn starch quickly while stirring.

Once it gets to a thickness I like, I pull it off and dump it onto bread, rice, taters, even corn bread now. I never ate very much corn bread growing up, as of a matter of fact hush puppies was the closest thing and we had those with fried smelt. But later, in the south, I would learn to like eating corn bread.

I cut my meat into small chunks after removing the blue skin, raw pack my jars leaving a head space of one inch, place hot lids on top, band, drop them in a pressure cooker for 90 minutes. Just another wonderful self sufficient way to food in the pantry.

1 comment:

  1. I will try your additions of brown sugar and... I have never tried that before but sounds good. I can my venison and enjoy canning venison the most because it has hardly any fat that settle on the top like other meats.

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