Best 3 Peggis Canned Deer Meat Recipes

Peggy's canned deer meat is a delicious and versatile ingredient that can be used in a variety of recipes. Whether you're looking for a quick and easy weeknight meal or a hearty dish to serve at a special occasion, there's sure to be a recipe out there that fits the bill. From classic stews and casseroles to creative tacos and stir-fries, the possibilities are endless. So gather your ingredients and get ready to explore the wonderful world of Peggy's canned deer meat!

Here are our top 3 tried and tested recipes!

PEGGI'S CANNED DEER MEAT

PEGGI'S CANNED DEER MEAT image

We have been canning deer meat for several years now. This is so good, you can eat it straight from the jar. No need to add any liquids, as it makes it's own. An older woman gave me her recipe for this several years ago. I use this for beef tip recipes & stroganoff & BBQ sandwiches, add to stews. Can be used in place of beef in most any recipe.

Provided by Peggi Anne Tebben @cookiequeen

Categories Other Main Dishes

Number Of Ingredients 5

Ingredients

PER QUART JAR
- 2 bouillon cubes, either kind, beef or chicken
- 1 3/4# raw deer meat, cut in 1" square cubes (doesn't have to be perfect)
- 1 tsp. canning salt
- 1 tbsp. white vinegar

Steps:

Place ingredients in quart jar in order given.
Leave about 1" headspace.
Heat lids & place on jars.
Put about 2" of tap water that is not hot but about the same temperature as jars,in pressure cooker.
Place jars in cooker & secure the lid on it.
Process in pressure cooker @10# pressure for 75 minutes.

DEER MEAT

Deer Meat image

This is my all time favorite... I serve it with mash potatoes and green beans. the sauce makes an excellent 'gravy' for the potatoes. When I don't have deer meat, I use London broil.

Provided by Pat

Categories Main Dish Recipes

Yield 6

Number Of Ingredients 11

Ingredients

1 ½ pounds venison (deer meat)
2 onions, chopped
4 cups fresh mushrooms, sliced
3 tablespoons butter
1 clove garlic, minced
1 (6 ounce) can tomato paste
1 teaspoon all-purpose flour
1 cup sour cream
1 teaspoon salt
1 pinch mustard powder
⅛ teaspoon dried parsley

Steps:

Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy!

Nutrition Facts : Calories 324.1 calories, Carbohydrate 13.1 g, Cholesterol 128.5 mg, Fat 17 g, Fiber 2.5 g, Protein 31 g, SaturatedFat 9.8 g, Sodium 735.3 mg, Sugar 6.1 g

EASY CANNED VENISON

Easy Canned Venison image

Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.

Provided by EWEDIN31

Categories Meat and Poultry Recipes Game Meats Venison

Time 5h30m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound cubed lean venison
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon minced garlic
4 slices onion
1 tablespoon minced green bell pepper

Steps:

Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.7 g, Cholesterol 85.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 1 g, Sodium 610.4 mg, Sugar 0.7 g

Tips:

Choose fresh, high-quality venison for canning.
Trim all fat and sinew from the meat before processing.
Cut the venison into 1-inch cubes or strips.
Soak the venison in a brine solution for 12-24 hours to remove any remaining blood or impurities.
Rinse the venison thoroughly and pat dry before canning.
Use a pressure canner to process the venison jars according to the manufacturer's instructions.
Store the canned venison in a cool, dark place for up to a year.

Conclusion:

Canning deer meat is a great way to preserve this delicious and versatile protein. By following the tips and instructions in this article, you can safely and easily can venison at home. With a little planning and effort, you can enjoy canned venison all year long, whether you're cooking a hearty stew, making a savory sandwich, or creating a gourmet meal. So next time you have a successful deer hunting trip, be sure to set aside some of the meat for canning. You'll be glad you did!