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Whisk in flour. Cook until bubbly. Whisk in beef broth. Bring to a boil. Lower to a simmer, and cook to your desired thickness. (Approximately 10-15 minutes). Add pint of deer meat (drained). Cook 5-10 minutes. Enjoy over mashed potatoes, rice, or pasta.
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Gravy Instructions. Turn the heat to low and add 2-4 tablespoons of flour to the remaining butter and meat drippings. If most of the butter has cooked away prior, you can add a couple of extra tablespoons of butter. Stir with a fork or whisk until all of the flour absorbs the butter mixture and add more flour if needed.
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Pork, on the other hand, consists of 214 calories and 13 grams of fat. But wait, there's more! Now, when you calculate the nutritional value of canned deer meat gravy, you get 359 calories per 244-gram serving. This serving is packed with 8.6 grams of fats, 62 grams of protein, and just 3.9 grams of carbs.
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Step Four. Fill jars with meat up to the neck of the jar leaving about 1/2 inch of head space. I pack the meat slightly, but not too tight, with the handle of a wooded spoon. Add about 1 tablespoon of salt and wipe down the rims. It is important to ensure that the rims are clean so you get a good seal from your lid.
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1 cup water. Mix flour and oil in skillet over medium heat until brown, stirring constantly. Add canned milk and water enough to make gravy. Add canned soup and a quart jar of canned venison. Salt and pepper to taste; cook till thick. Serve over mashed potatoes (hopefully mine, lol).
FilePersian Fallow Deer 1.jpg Wikimedia Commons
Inspect a pint-sized jar for cracks. Immerse in simmering water for 5 minutes. Wash a new, unused lid and ring in warm soapy water. Meanwhile, toss venison, garlic, salt, and pepper in a large bowl until well combined. Place venison into the sterilized jar along with onion and bell pepper. Wipe the rim with a clean, damp cloth, and seal with.
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Ingredients. Add to Shopping List. Venison (one quart can) 1 can (15 ounce) condensed cream of mushroom soup, undiluted. 4 tablespoons all-purpose flour. 1 can (8 ounce) evaporated milk. 4 tablespoons oil. 1 cup water.
Missing deer meat leads DNR to warm freezer full of rotting carcasses
Pack the deer meat into your quart jar with the onion strips. Add the rest of the ingredients to your meat. Ensure the meat is packed in tightly in the jar. Make sure there are no air bubbles and keep 1 inch of headspace. Secure the lid on your quart jar. Place the jars in a pressure cooker filled with 2 inches of water.
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Step 3: After filling the jars and adding the seasoning, wipe the rim of each jar clean with a damp paper towel to make sure the lid is able to make full contact with the rim. Place a clean lid on each jar and screw the ring on finger tight. Step 4: Pour the recommended amount of water into the canner.
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Bring the liquid to a boil on the stove and season it with beef bouillon and Worcestershire sauce. Stir in the frozen egg noodles and cook for 20 to 30 minutes, stirring frequently. Meanwhile, shred or cut the venison into bite-size pieces and return it to the pot with the noodles. The liquid will thicken as the noodles cook and absorb it.
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Soak the meat for an hour in brine water that contains about a tablespoon of salt for every quart of water (it doesn't matter how much water you use). This will remove a lot of the gamey flavor. 6. Season the Meat and Load Your Jars. Place the uncooked venison into a large bowl.
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Wash off the milk from the meat in cool water. Place half a large onion, cut in slivers, into the Instant Pot with the chunks of venison. Add about a teaspoon Beef Better Than Bouillon and 1 ½ cups water. Pressure cook for 70 minutes, then natural release.
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Turn down heat to medium and sprinkle the cornstarch over the mushrooms, and stir to coat the mushrooms. Continue to stir while adding the stock. Bring the heat back to medium-high and stir while the gravy thickens. Add the canned venison, including liquid from the jar. Heat through and serve with sides of your choice.
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Trim excess fat or gristle from the meat. Slice meat across the grain into 1" thick pieces. Cubes or strips are fine. Add canning salt to each jar. Pack raw meat into jars, leaving 1" headspace. Don't add liquid. Remove bubbles, wipe the rim clean, and place on seal and ring. Place the jar in the warm canner.
Cubed Venison Gravy Food Prep Guide Preserving & Storing Food
Instructions. Slice your venison steak to about 1/2 inch thick, if it isn't sliced already. Salt and pepper each slice. Mix 1/4 cup worcestershire sauce, 1/4 cup barbeque sauce, 1/4 cup of juice from a jar of green olives, 1 shot of extra dry vermouth, chopped onion, and 1 tablespoon of minced garlic in a medium bowl.
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1st put your cubed venison raw meat in each quart jar, up about 1/3 of the way up we then PACKED it down by using the counter and tapping the jar down firmly on a dish towel till all the meat is packed down good. Now add your ketchup, 1 Tbsp. now add pepper, less than 1/4 tsp maybe about 1/8 and add your beef bullion cube.