1/6/2024 0 Comments Venison done timeWhat makes this method great for a backpack hunt is how few ingredients are required to pull it off. Pit cooking is a commonly used technique for cooking primals or whole animals all around the world. This isn’t a new technique or recipe by any means. What we turned to is a method that uses very few ingredients and produces pretty darn good results for backpack cooking. Recently, up a remote inlet in coastal B.C., I took a Sitka blacktail buck with some buddies and we were faced with this exact opportunity. The challenge is how to pull it off with minimal cooking equipment and ingredients. I like to think that if the food we ate on these backcountry hunts tasted better we might be inclined to spend more time out there after an animal is down. What we leave behind in those remote valleys is often amazing country that we haven’t truly had the time to sit back and savour. More often than not, once the animal is down, we pack up, blitz back to our trucks and head for home. You can even eat it cold if it gets down to it.As hunters we often spend an exorbitant amount of time and effort getting back into far off valleys to pursue an animal. You can use it as the start of soup or stew and you can thicken the juice and serve the meat and gravy over rice or noodles. This is an excellent thing to have on hand. Process in your canner as the directions for canning beef. Fill jars about 2/3 full of meat and top off with the broth. Lower heat to a simmer and cook the venison until tender and fully cooked. You can also add some beef soup base or bouillon if you like a very rich tasting broth. Season to taste and add water as if you were going to make stew. Add onions and a little celery, if you like, and cook and stir the meat and veggies until the onions are translucent but not browned. Cut the meat into bite-sized chunks, brown in a large pot with a little bacon grease or butter. Any meat that has damage from wounds or has dried out or is otherwise unappetizing should be discarded.Ī good way to store venison is to can it. In my opinion, your burger should NOT include any piece of meat that you would not be willing to fry up and eat as is. People often throw the 'scraps' into a bucket to be ground up for burger and they toss in blood-shot and bruised meat. Finally, I have a real problem with venison burger that I've seen some people make. Some people believe that venison should be rinsed off prior to cooking or packaging - that isn't necessary - if there are a few stray hairs from skinning, just take a damp paper towel and wipe them off. I usually use about a 3 to 1 ratio of venison to pork. I have usually added pork meat to my burger meat so it has some moisture and it also gives it a nice flavor. Many people don't like the texture of ground venison and it is pretty dry. Venison should, of course be cooked to a well-done state, but you don't have to over cook it for it to be safe to eat - if its done properly it should still be moist and tender. All tallow should be trimmed away and as much of the silvery-colored membrane as possible should be removed from the meat. The strong taste comes from the tallow and from the connective tissue of the meat. It should be hung in a cool place and should only hang for less than 24 hours before its cut and wrapped for freezing or cooked. First of all, many people don't treat the meat the same way they'd treat a beef - meaning you'd never think of strapping a cow onto your truck and driving in the warm sun for 4 hours - you shouldn't do it with venison either! Venison should be gutted and hung as soon as possible after its killed. I know many people object to the "wild" or "gamey" taste of venison, but I think the taste of the meat is determined in large part on how it is handled and cut up. Well, maybe apple harvesting comes in a very close second! We had our first venison heart for dinner tonight! That's always our favorite - nothing else compares, although having a freezer full or shelves of canned venison is a very satifying feeling, too. For me, nothing signals fall like deer season.
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