​​​WISCONSIN BOWHUNTERS ASSOCIATION

WILD GAME RECIPES

By Ruth Albrecht

We all have that favorite wild game recipe that we just love to make and eat! Whether it might be a stew, chili, sausage, jerky etc., here is your chance to share and see that recipe featured in our magazine. In each issue we will feature one proven and tested wild game recipe. So, send me your recipe with a little history/story about it to 6906soarhellenbrand@gmail.com.

With so many avid bowhunters around, who does not like a good roast?  This recipe is simple enough and you only need one pan. I acquired this family favorite from my mother-in-law over 40 years ago and it was always one of her favorites too. So, here is how I make my favorite venison roast…

​

Featured Recipe

​

Wild Game Recipe
By Andy Pevonka, Life Member
Canned Venison

I find canned venison to be perfect for a quick meal. Just empty it into a skillet and heat until most of the liquid reabsorbs. You can set any remaining pieces of the suet aside before heating, or just allow it to absorb into the venison while preparing to add more flavor. We like it over mashed potatoes, egg noodles, or simply bread. Or, add a little gravy and serve like hot beef sandwiches. It’s amazing how tender even less-desirable cuts become, and the amount of liquid they create. The contents do not look particularly appetizing but if you haven’t tried canning venison, I think you’ll really enjoy it. This is one of my favorite ways to put up a bunch of our hard-earned harvest with an old-school method that is handy and truly delicious!

1. Pressure Canner/Cooker (I have a 23 qt Presto)

2. Quart Size Wide Mouth Canning Jars

3. Venison cut into approx. 1” cubes/chunks (rounds, shank, neck, shoulder, or other trimmings). It’s actually ok to have some silver skin as it literally liquefies during canning… no kidding!

4. Beef suet (can get at any butcher or meat dept)

5. Salt and pepper

Directions:
After sanitizing jars and lids and drying them drop a 1.5-2” chunk of beef suet in bottom of each jar. Then fill with venison up to approximately 1.5” from top. It’s ok to pack venison fairly tightly in my experience. Do not overfill too close to top and never add liquid. Add 1/2 tsp of regular table salt and 1/4 tsp of ground black pepper. Place lids and rings on jars and follow pressure cooker instructions on canning meats. Presto has good instructions in their manual or on their website: gopresto.com
Note: The meat will still be cooking and liquid boiling inside. You’ll actually hear the lids begin to pop, indicating a strong vacuum seal as they eventually cool.