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Old November 14, 2013, 11:13 AM   #51
brainwake
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Join Date: March 22, 2011
Location: Oklahoma
Posts: 367
I did something just recently. Canned Venison. We bought a pressure cooker. All we did was cube up some venison and fill some jars. We added a little water and salt. I think most of it was roast meat. Then cooked it in the pressure cooker according to the instructions. Last night we took the jar, I spooned out the few floating fat chunks, then dumped it into a skillet to heat it up, mixed in some brown gravy mix. Then pour over some mashed potatoes. It sure was good.
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Last edited by brainwake; November 14, 2013 at 11:59 AM.
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Old February 14, 2014, 09:07 PM   #52
Sun Tzu warrior
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Join Date: June 24, 2012
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Two favorites and both simple!
!st; put venison or any other red meat into a crock pot, with enough of this mixture to cover it; 1 can of beef broth, 16 oz can of the cheapest beer you can find, and one jar (with juice) of mild pepperoncini peppers. let cook til the meat is falling apart. Put on french bread of a hoggie roll and enjoy!

2nd; What I call patatoe chipped backstrap; Clean off all the connective tissue off a backstrap, cut as thin as possible, salt and pepper, fry on high heat til brown, flip over and do the same on the other side, You will taste the wonderful flavor of the meat without the gammie taste everyone tries to hide.

Fact of the matter is most folks come up with very creative ways to cover up a bad butchering job. soak in salt water, buttermilk, vinegar, creative marinades ect......
Venison has a wonderful taste, if you clean all the ligiments, and connective tissue before cooking, you will be able to tell just how good it really tastes. It is noteworthy that the final trimming is a lot easier after the cut of meat has been frozen and then almost thawed.
I always seperate every muscle and eliminate the parts which make it taste gamie. The parts where it is not reasonable to do so, goes to the processor to make sausage.

STW
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Old February 18, 2014, 09:49 AM   #53
brainwake
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Join Date: March 22, 2011
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I think that the people that complain the most about gamy flavor, really haven't had much venison, and it is more of an excuse not to eat something they don't trust....and by trust I mean, covered in pink slime and plastic on a grocery store shelf.
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