My wife cans venison most every year. We like it warmed up with a good BBQ sauce like pulled pork.

Because of the time spent in the pressure canner cooking time for the finished dish is cut in half or more. Another plus is no freezer burn. Canned deer meat last much longer than frozen.

When you put your deer meat in a jar don't put water in the jar. Put 1 tablespoon of salt in on top of the meat and screw the lid on the jar. When you pressure cook the jars it will make it own juice. I found out is you fill the jars with water the meat will get slimy. We have canned piles of deer meat over the years. Great way to save your deer.

I canned all of mine in quart jars. Empty a quart in a crock pot put a couple cans of mushroom soup in and let it simmer all day. Makes for some fine eating.

I've never tried canning myself but my hunting buddy here in MN does it now and again. I think it makes great eating.
steve182, what kind of vacuum sealer do you have? I have been contemplating one and I am interested if you have a recommendation.
I hope all is well out east.

Sarge01, send it on out and I promise to post a thorough review and let you know if it was worth the money. :)
I have never had the canned meat prepared as part of a recipe, sounds tasty. We usually eat it as an appetizer on crackers with cheese and hot peppers at the mid-winter game feeds.

Thanks steve182. I have been kicking tires on them for a couple years. I haven't really had a problem with spoilage and usually eat through the season's harvest without getting into freezer burn on the meat. But I keep hearing that it makes a difference in flavor and that it does a good job on foods other than meat. Do you use yours for stuff other than meat?

I have seen others use it for lots of things, from spaghetti sauce to lunchmeat, cheeses, etc. If you want to marinate meat in a hurry, vaccuum packing it draws the marinade into the meat quickly. Obviously if you buy bulk food, you get a better price and can portion it out and freeze it w/out fear of freezerburn.

I had deer steak that I wrapped in the white freezer paper that the professional butcher brings to deer camp this year that I "lost in my freezer" and I found 3 packs that was frozen in 2007. When I thawed them out they had no freezer burn and my wife said they tasted as good as the 2012 deer steak that I froze this year. I was amazed because I thought they would be ruined and covered with freezer burn but they had none. I don't think that vacuum packed could have been any better.

Chuckles, single digit temps, wind with a razor edge, the winter at this point has overstayed his welcome, yet it's calling for the 60's next week (we'll all have pnuemonia). We had talked about rifle kits, I just read that Traditions may have kits too, you might want to look. Best..............

Sarge01 and 007, sounds like a good time to hunker down. We have been a little chilly up here too with windchills in the -20/30 range early this week. We enjoyed it so much we just had to share with you all out east.
I wish I had room to grow corn, ironically I live next to 80ac of it. Wish it was sweet corn. I suppose I will just keep an eye out for one on sale. Good things come to those who wait for spring clearance:).
Stay warm out there.

Chuckles, i can relate. I tend a small garden, but it kills me to waste anything i grow. Even worse when it rots on the vine. I also can't stand to waste anything i kill, which is why we started vaccuum sealing. If i were you, i'd seal up them tomatoes and use them in Feb. or March. They won't be fresh, but they will be "homegrown" which is sacred. Use them in sauce or "gravy" or in salsa or just stew them. Most importantly...eat them! Regards.

007 I did go to Dixie Gun Works as per your suggestion and they do have some nice kits some of which are Traditions. They also have some really nice ones from Pedersoli but I can't swing that kind of dough right now.
Is yours .50 or .54? Do you have any insight into which is better? I have read a couple articles that argue for the .54 for better terminal performance but my guess is .50 kills them pretty dead at the ranges I would be shooting (30-50yds / 75 would be a long poke).
Think spring!