A real treat is canned venison. We cut up chunks of shoulder and hind quarter and trim all the fat off. We cube the meat and sear the chunks in a cast iron frying pan. Not to cook it done at all, just to brown it. Deglaze the pan with a little water and save the liquid. Pack the browned cubes in 1 pint jars with 1/2 tsp canning salt. Pour the liquid you have saved from the pan deglazing over the meat leaving 1" of head space. You can plan on approximately 1 lb. of raw meat per pint jar. It shrinks a little during browning. If you don't have enough liquid from deglazing the pan use Better than Bullion mixed with water. Pressure can the jars at 10 lbs. of pressure if your altitude is no higher than 1000 ft. above sea level, for 75 minutes. We usually run two pressure canners we we get going and typically will can 36 pints each Fall.
OK I made this on my weber grill with chunk oak charcoal. Since i was dealin with a bunch of different cuts of deer in the package...,.
)Marshalls Creek Spices Meat Tenderizer, No Salt, 11 oz https://a.co/d/3EUb1GOOK I made this on my weber grill with chunk oak charcoal. Since i was dealin with a bunch of different cuts of deer in the package...,.
1/3 melted in my mouth, 1/3 was eatable but chewy and the final 1/3 went to the outside cats because it was in-eatable; at least they have better choppers!
Did 2 minutes to a side and the thickness of the pieces dictated their placement on the coals....all came out medium rare the way I like meat!
Maybe I will ty again with another bag of mystery cuts and do Ian's trick with the papaya tenderizer over night!
All in all if I knew the cut of meat it would be a major success!
Meat was gifted to me, the guy only got steaks and Deer cubes from his processor! ( you don't think any of the tenderloins were in that!!!!
That is why I always cut my own deer when I was younger, Sure wasn't a butcher but I knew how to cut meat the way I like it!
Ian what tenderizer do you use?
Just my opinion, but I think the key to the whole "healthy eating" thing is moderation and common sense. Liver may well have a lot of cholesterol in it, and that can be a bad thing for some people, although in general terms it's not near as bad as the agenda driven info would tell you. OTOH, liver is packed full of iron and other nutrients that can do some people a world of good. Personally, liver is way, way down on my list of things that will be eaten, but I've never had it prepared like some folks talk about. The USMC chow hall is never a good place to judge foods from!!! But I love liverwurst, so whadda I know?! If you aren't obese or currently have serious cholesterol issues (which seem to go hand in hand with obesity) I don't think some liver will do you a bit of harm and may well perk you up a bit.
My all time Favorite way to make any kind of liver! However it has to be only partially cooked 2 to 3 minutes max. Buttery tender!
Simple Breaded Loins filleted over Sweet onions.
