"Single Bevel pot pie" with canned deer

[Doc Nock]

As Ted said you want a pressure cooker or pressure canner...

Many of the pressure canners today have gauges not the jiggle weights... you have to have the gauges checked cause they're often off and too little pressure can cause botulism in your stuff!

I would want the jiggler weight type... they don't need calibrated or checked.

I have old friends who do the hot water bath... they've done it for YEARS and survive, but I won't eat it!  That can be DEADLY!!!

Takes higher temps to kill the botulism--higher then you get with boiling water bath... and once that bacterium dies, it produces and enzyme even more deadly (according to the canning books) that takes EVEN HIGHER temperatures to break down and make safe!

Best thing is to get a good pressure caner and some reading material and go from there!

I never canned venison, but do make something from my German culture called Mince meat...I use a venison neck roast...I try not to eat too much when it comes out of the roaster slow cooked... then start adding all the ingredients and make a pie with it... we make a meal out of that, too!

Good way to entice these boys Tedd!

[Gene Hall]

OK, now I need some help on translating this to dutch oven cooking.  It is the perfect dish for a cold weather gathering I have planned.  Please give me some insight on how many briquets and how long to cook should I decide to dutch oven it.  Any info greatly appreciated, especially since I am pretty new to dutch oven cooking.

[Gdpolk]

Originally posted by Tedd:
Polk,
It seems a little confusing at first but once you familiarize yourself with canning, making the canned deer is pretty easy.
I would guess you could use any cuts of deer meat because the canning process tenderizes, but like anything else if you want a good product, use some good cuts. I use the steaks and sometimes loin.
Start by sterilizing your jars and lids. Use large mouth jars. I use pints. Cut the steak into cubes. 1 1/4" size seems about right. Pack the jars tightly, try to have very few gaps or air spaces. You can fill them a little more than most canning directions say. It will shrink a little. I fill them almost to the top. Do not add water, it will make it's own juice. Put one bullion cube on top of ea jar. Tighten the lids per spec. Can the jars in your pressure cooker at 11lbs for 90 minutes. I usually pull them out of the hot water once it's at a manageable temperature. Then you'll here them pop when they seal.
When the jars are cooled you will have a little leaked grease on them. I wash them carefully before storing.

Roger that. Thanks for the help.  I bet that's just the way to go for stuff like pot pies, shepards pies, etc because it'll tenderize the meat so much. Also that'll free up freezer space some to boot.

[Cyclic-Rivers]

What time is dinner? I'll be over in a jiff.

Looks great, if I ever get a pressure cooker I will start trying that.  Cannot remember if I ever had canned deer, but the canned moose i had was incredible.

[T-Bowhunter]

[nineworlds9]

Bravo.  always looking for a good recipe

[Hatrick]

That looks sooooo good. Never thought of making a pot pie with venison, thanks for the idea. I'll be giving that a try. I surely hope your "kitchen companion" got a chance to taste it. He certainly looks interested!

[Tedd]

Our ruffed grouse are really good eating. I rarely kill one but the next time I do he is going in a potpie like this. I made a grouse on a cold night in the hunting camp last year. Just pan fried. Holy cow that was good.
Tess