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Discussion Starter · #1 · (Edited)
Running out of freezer space? A good way to preserve meat, especially "wild" tasting game animals like geese, sage grouse, raccoon, bear, antelope or moose, is to can it in a pressure cooker. Just store it on the shelf. Here's how:

Bottled Meat
Ingredients:
12 lbs Meat cut into 1" to 2" chunks
7 cubes Beef Bouillon
6 cups Water
1/2 cup Cooking Oil
1 tsp Black Pepper
1 tbsp Salt

optional:
1 1" cube of beef fat for every jar of meat
1/2 fresh jalapeno pepper (seeds removed) for each jar of meat

Canning Instructions:
> Trim fat off of wild game meat.
> Add salt, pepper and oil to meat then place in a large roaster or pot. Stir meat until it is "oiled up".
> Place meat in preheated oven set on "broil". Brown meat, stirring often, but don't overcook.
> After meat is browned rinse clean in hot tap water.
> Pack meat tightly into 1 pint jars to within 1" from the top of the jar.
> Dissolve bouillon cubes in water, bring to a boil. Fill jars of meat to within 1" from the top.
> Process at 15 lbs pressure for 60 minutes. (6,000' elevation)

> If desired add a piece of fat to the top of the meat. It will melt during processing and leave a layer of fat on top. It is the traditional way to can beef or pork. Combined with the solution in the jar it makes great gravy.
> For a little bite, put a slice of fresh jalapeno pepper on top of the meat before canning.

> Makes 11 pints. (The recipe is based on pint jars canned in a 22 quart canner. A 22 quart canner will process 22 pint jars; 2 rows of 11).

Use for BBQ sandwiches, stews, soups, have with noodles or just eat out of the jar.
Keeps on the shelf for a long time.



For canned de-boned rabbits, grouse and waterfowl use chicken bouillon instead of beef bouillon and leave out the beef fat.
 
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When I was a teenager, my dad used to always make a venison stew and bottle it. It was great! The bottling process seems to take a lot of the gamey taste out as well, maybe it was just the added veggies or whatever.

We used to also boil up the bones to make a tastey broth that was used with bottling just the chunks of meat.

It is a great way to preserve some fine meat.
 

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when i bottled some meat I never put water in the jar, i did add the bullion cube one per jar. i put the fresh meat in the jar put in the pressure cooker and it turned out much like yours.

this is the way the pressure cooker recipe book said to do it.
 

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Discussion Starter · #7 ·
sagebrush said:
when i bottled some meat I never put water in the jar, i did add the bullion cube one per jar. i put the fresh meat in the jar put in the pressure cooker and it turned out much like yours.

this is the way the pressure cooker recipe book said to do it.
Yes, that's fine. The meat will make it's own juice. I used do it that way with pork and beef.

The reason I opened this post up again is to say I ate a jar of deer meat from 2001. I checked the jars for a seal and cooked it like you would beef and noodles. It was 48 hours ago and I'm still OK, Just in case, I gave some to the dog so it could spend eternity with me if things went poorly. :)
 

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Discussion Starter · #8 ·
Running out of freezer space?

This is a good way to put some deer away.

bump
 

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Discussion Starter · #9 ·
It's hunting season so I'm bumping up this thread.

Bottled meat is great stuff.
 

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man thanks for the idea. If im lucky this year im going to bottle most of minet. my freezer went out on me and I lost some meat this year. I dont want to have that happen again.
 

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Thanks for bringing us board NEWBIES into the loop of the past recipes, Wyo! This one looks excellent.
 

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Discussion Starter · #12 · (Edited)
Brown the meat:


Add broth, a piece of beef fat, and a slice of jalapeno:


Canned 12 jars while I did a little paperwork:


Looks pretty good:
 

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It does taste pretty good, but there's something about the looks of meat in a jar.. I just don't like how it looks..

But I have tried it, and it does taste pretty good actually!
 

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Once you get past the memories of things in jars in 12th grade biology, there is nothing better than bottled meat!!
 

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Discussion Starter · #15 ·
NHS said:
Once you get past the memories of things in jars in 12th grade biology, there is nothing better than bottled meat!!
You were in 12th grade! I'm jealous. :)
 

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Discussion Starter · #16 · (Edited)
It's that time of year again.

Bottled 15 jars of antelope. Half the jars were topped with jalapeño, the other half salt pork:







 

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My granddad bottled all his venison. I remember thinking it was quite the treat when he broke some out. He usually served it over homemade bread with the juice thickened to make gravy.
I just got hungry.
 

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Discussion Starter · #19 ·
UtahHuntingDirect said:
I usually bottle 1/2 an elk a year. I never thought of adding a jalapeno to it, that sounds delicious!!!
Cool, half an elk is a bunch! Do you put a piece of fat in the jar? It's just something our family always did.

The piece of jalapeno only adds a little bit of flavor. If you leave a few seeds attached to the piece of pepper it will have considerable bite to it.
 

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We have bottled deer and elk for a long time, as my family before me did.
I have to hide and dole it out to the son-in-laws and grandkids. Is very good stuff !!!
The peppers are a great idea, I will do some in part of the batch this year for sure.
We have bottled the J peppers with onions like that for years. (Also have to hide those)
Don't know why we never thought of that idea.....Thanks
 
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