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Post by Buckeye on May 14, 2010 12:49:52 GMT 12.75
Well, it looks like it's going to be a lot of venison dishes in the next few day. The freezer went on the fritz and by the time I caught it, all of my venison was about 80% thawed. So I've got some chili on the stove, grilled some steaks this evening, put together some salami to be boiled tomorrow, and I'm trying to think of some other things I can do before it goes bad. I even took 25 lbs to the local butcher store to have smokies made.
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Post by Toby Benoit on May 14, 2010 14:03:24 GMT 12.75
Thin slice it, hammer it flat, rub on some seasoning and stick it in the oven on a cake rack over a drip pan on 100degrees for about five hours. Easy to make jerky.
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Post by Snake Eyes on May 15, 2010 1:53:57 GMT 12.75
Buckeye, That jerky thing of Toby"s is a good method to take care of your venison.Another is to smoke it,dice it and make chili or other soups out of it..or just dice and freeze and use later for whatever use.When all else fails,and you don't know what to do,grind it up for venison burgers!!!! Season lightly..... and enjoy. Snake-eyes
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Post by brittonfaith on May 15, 2010 3:48:42 GMT 12.75
Hopfully you have some canning jars. When my freezer is on the fritz or the power goes out (around here it could be out for weeks), I start canning everything that's in the freezer. Venison in the jars is mighty handy for quicky sandwiches or to add at the last minute to other dishes. Pressure can quarts of raw meat for about 1hr and 15 min. You can cube it up or do bigger hunks. Wide mouth jars suggested. Add a little water and a tsp. salt if you like. Although, I usually don't add the water and just let the meat create it's own broth. It's ready-to-eat when you open the jar.
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Post by Buckeye on May 15, 2010 8:26:37 GMT 12.75
All great ideas, and I've tried about everything except the canning Faith. I've got 15-20 lbs of jerky and a few dozen venison hamburgers in my other freezer. Worst part of it is, most of the stuff I had in my "game" feeezer was backstraps, steaks and roasts...all the good stuff. Well at least I'll have plenty of room for walleye and perch fillets come this summer and fall. Hopefully deer season next fall will be as good as this past one (3 nice does and a half decent buck) and next yeat this time the freezer will be full again. Gonna have to try that canning though. Sounds real good. Just how to you pressure can stuff? The only thing I've ever canned is some hot peppers.
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