Canned Venison

[Weed]

Many years ago, we had the pleasure of eating some canned venison given to our hunting party, while roughing it on a 2 week muzzleloading trip up in the Adirondack mntns, from an old (85+ yo) retired forest ranger named Jerry.  

After just polishing off a pint of Venison that I pressure canned last year for lunch, this post popped into mind.

To date, despite quite a few attempts over the years, I've never been able replicate the taste/texture.  To better describe: the meat was packed in light gravy, rather than broth (which is what I always end up with).  The meat was also chunky and extremely tender but didn't fall apart when stuck with a fork.  My versions (raw packed with/without beef bouillon/little water/salt) is best described as having a tuna-like texture, breaks apart when stuck with a fork and while tender...nothing like Jerry's.

As I'm getting ready for Fall bow, I sure would like to hear what favorite recipes others here use!!!  Which cuts of meat do y'all find best to use for stew chunks in gravy?  I'm thinking maybe I'm being to stingy with the freezer steaks?

Thanks

[Deleted]

My guess he knew how to get all the silver skin and sinew out. The Indians were great at doing this. No fibers to make it tough. I learned from my cousin, he knew how to make the best venison. Never use a knife once quartered, never use a saw. Run fingers along each muscle, between the meat and bone, separate them, peel off the silver skin. Also absolutely no fat what so ever when you can it....James

[paquebot]

The difference in texture may have been in the prep cooking. If you brown the chunks in a skillet first, it sears the outside of the chunks and it holds together. Otherwise it often ends up perfect only for Stroganoff. The light gravy would have come from using the juices from the skillet. Whatever seasonings used in the skillet would determine final taste. That usually starts with onions and/or garlic.

We use almost exclusively irregular trimmings off the hind quarter roasts when squared off. No worry about sinews with most of those cuts. Some with bouillon and some not. Usually just salt and a small clove of garlic.

We do can some just for Stroganoff. Necks are sawed into about 1" rounds and simmered with onions and garlic until the meat falls off the bones. Bones are fished out and the remaining solids packed with just enough of the liquid to top off the jar. What liquid that isn't used is canned as broth.

Martin