Canned Venison, Caribou Or Beef Recipe
Yield: 1 batchRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Use the less tender parts usually reserved for stews. Cut into 1"
cubes. In a stew kettle add boiling water to cover and simmer until
just cooked through [no longer pink in the centre]. Pack hot, adding
up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat.
Cover to within 1/2" of the top of the jar with the cooking broth and
add a small square of salt pork that has been partly rendered and
still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes
for quarts.
********************* -9-Sauces, Gravies and Marinades **********************
Title: Caribou Marinade I- Juniper
Categories: Game, Marinades, Sauces, Jw
Yield: 1 batch
1 c Water
1/4 c Vinegar
10 Peppercorns
1 Sprig thyme
1 Garlic clove
1 tb Brown sugar
1 c Dry red wine
1/4 c Veg oil
5 Juniper berries or Tbl gin
3 Bay leaves
Grating of nutmeg
Hot sauce
Combine ingredients in a non metal bowl. Enough for 10 chops or 5
large steaks. Cover and marinade 2 days or longer. Turn daily. The
strained marinade can be used as a BBQ baste or incorporated into
gravies and sauces afterwards.
Source from luhu.jp
cubes. In a stew kettle add boiling water to cover and simmer until
just cooked through [no longer pink in the centre]. Pack hot, adding
up to 1 tsp salt and 1/4 tsp fresh ground pepper per quart of meat.
Cover to within 1/2" of the top of the jar with the cooking broth and
add a small square of salt pork that has been partly rendered and
still hot. Process at 10 lb. for 75 minutes for pints and 90 minutes
for quarts.
********************* -9-Sauces, Gravies and Marinades **********************
Title: Caribou Marinade I- Juniper
Categories: Game, Marinades, Sauces, Jw
Yield: 1 batch
1 c Water
1/4 c Vinegar
10 Peppercorns
1 Sprig thyme
1 Garlic clove
1 tb Brown sugar
1 c Dry red wine
1/4 c Veg oil
5 Juniper berries or Tbl gin
3 Bay leaves
Grating of nutmeg
Hot sauce
Combine ingredients in a non metal bowl. Enough for 10 chops or 5
large steaks. Cover and marinade 2 days or longer. Turn daily. The
strained marinade can be used as a BBQ baste or incorporated into
gravies and sauces afterwards.
Source from luhu.jp