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chippee
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Reged: 03/02/03
Posts: 191
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Loc: sw wi
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after hearing so many rave about canned venison we are finally going to give it a try this year, we dont have a canner but several of my buddies say they just put the jars in the oven in a pan with an inch or two of water in it and cook it @350-375 degrees for about 3 hrs and it does the same thing, anyone else ever used this method
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swimingjig
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Reged: 12/21/06
Posts: 343
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Loc: Waumandee, WI
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Let us know how that turns out. I have never heard of that.
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Darrin Bauer
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Reged: 05/07/07
Posts: 211
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Loc: Menomonie Wi.
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I have never tried it that way, sounds like it might make a mess in the oven with stuff splattering. I have used both a pressure cooker and the hot water bath method. Pressure cooker gets it a little more tender than the latter, but they both work. 3 hours in the oven works I would imagine but running the oven for that long doesn't seem as easy as the hot water bath method. Good luck and good eating!
For the hot water bath I put 1" cubes of venison in a quart jar with some fresh garlic and put the lid on it. Put the jars in a large container and add 3" of water and heat to boiling, continue cooking at a rolling boil for another 30 minutes and remove jars and cool. The venison will make it's own juice and is great for stew or hot beefs. 
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Chuck Norris does not hunt because the word hunting infers the probability of failure. Chuck Norris goes killing.
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LittleFishy
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Reged: 12/25/03
Posts: 100
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Loc: Ellsworth, WI
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If you are going to store the jars on the shelf, I would put a little more research into the safety of the 'oven' method of canning. You can't achieve the temperatures needed to kill bacteria in a normal water bath or in the oven. Pressure canner does this with heat and pressure.
And yes, canned game is tough to beat!
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"Be who you are and say what you feel because those who mind don't matter and those who matter don't mind"
Dr. Seuss
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chippee
Member
Reged: 03/02/03
Posts: 191
Post Bucks: $2.34
Loc: sw wi
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finally got around to trying this over the weekend, some lawrys, liptons onion soup mix, beef bouillion granules, and tallow on top, placed the jars in a cake pan with about 2 in of water and cooked at 360 for three hours, served with taters and gravy, absolutely delicous, when we took them out the lids were domed so I figured they sealed nicely however in the morning we could pop the lids up and down, not being sure if they were safe to store for awhile we ate them up that night, did have to pry the lids off so not having too much experience with canning I dont know if they were sealed and safe to store or not, but it's a great way to prepare if you are going to eat it in a day or two
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