Eating the food that comes with a successful hunt is as much a part of hunting in Montana as guns are.
Canning wild game is easy and popping the lid off a jar of venison and adding it to rice or mashed potatoes makes a quick meal. Here’s what you’ll need:
- Canning jars
- Lids with a seal
- Lid Rings
- Pressure cooker
- Fresh wild game meat!
And here’s what you need to do:
1. Wash as many quart jars and lids to fit into your pressure canner.
2. Heat jars in a saucepan filled with water brought to a simmer. Keep jars in hot water until ready to fill.
3. Cut chilled meat into pieces suitable for canning. Cut the slices across the grain into 1-inch thick cubes. Trim away any gristle and excess fat.
4. Fill each hot jar 3/4 full with meat cubes. – DO NOT ADD ANY WATER. Processing will produce an excellent rich broth all by itself.
5. Add 1 teaspoon of beef base to each quart jar. (I use Better Than Bouillon Beef Base)
6. Wipe rims of jars and secure lid and ring.
7. Follow your pressure canner instructions to process meat.
8. My pressure canner instructs me to process quarts for 90 minutes at 10 pounds of pressure, but again please refer to your pressure canner for guidance.
And the best part is that no matter how tough the meat is from that old Bull or Buck, canning will tenderize it to where it just melts in your mouth.