NOTE:  If using pint jars, pressure cook for 75 minutes!

YIELD: 6 quarts

The above recipe courtesy of Robert Webster, Hamlet, NC.  I added my Wild Bill's Meat Rub and a mixture of freshly ground black peppercorns (Tellicherry) with regular ground black pepper to his recipe.  I left out the marjoram.

Below is Robert Webster's canned venison on top of a bed of white "sticky" rice.  I added the onion and tomato garnish for eye candy for the camera.  This canned venison is "off the chain good."

Can you say "beautimous" out loud?

The beauty part about this recipe, it takes only a few minutes to heat up and serve.  When pressure canning, you do lose some of the veggie color, but the taste more than offsets the lack of reduced color.

Web page published by Bill aka Mickey Porter on 12-21-18.

CANNED VENISON STEW AT THE PORTER HOME

I was totally impressed with Robert Webster's canned venison stew and had to give it a try myself.  As stated above, I only added Wild Bill's Meat Rub and used a combination of regular ground black pepper and freshly ground black peppercorns (Tellicherry) and left off the marjoram.  I didn't weigh the venison cubes, but filled each Ball brand Mason quart jar at least 1/3 +- full.  I did run a little short on venison on the last jar.

Click on below sequence pixs taken for a larger screen view:

Below pix of the venison stew before going into the canner.

Below pixs after the first batch of six (6) quarts were processed:

The second batch of six (6) quarts, I used tap water only instead of canned beef broth and will mark the jar lids with a W and see what the taste difference is.  I noticed that the new and improved lids that Ball supplied with the quart jars, did buckle upwards some and very noticeable until the jars had sealed.  It could have very well been my bad since I apparently added far too much liquid into each jar and water under pressure will definitely expand.  Luckily, no blow out of the lids occurred or a burst and/or cracked jar.  I reduced the broth/water level in the second batch of jars processed.

You do lose some veggie color when pressure canning.

Close-up of one of the jars from the first batch with a fresh rosemary sprig.

It is best to clean up as you go when preparing a meal or anything else in the kitchen.  Only item left is the pressure canner which is cooling down.

NOTES:  The Presto 23 quart model pressure canner will hold seven (7) quart jars, but only put six (6) quart jars in at a time which gives plenty of water in the canner to prevent all the water from steaming out.  Also, if you are canning a dozen quart jars, six quarts at a time makes sense to me.

I added at lest three (3) inches of water into the canner and when the six quarts jars were added, the water level rise was less than an inch from the top of the quart jars.  Upon completion of the pressure canning; e.g., 90 minutes at 10 PSI plus the cool down of the pressure canner, the water level had dropped about 3/4 of an inch. 

Presto has a new pressure canner pressure regular weight MPN (manufacturers part number) 50-332 that is adjustable from 5 to 15 PSI, by simply removing two rings from the assembly.  The PSI pressure gauge on the Presto 23 quart pressure canner is definitely calibrated with the new adjustable weight.

In closing, I will not get a chance to sample the above pressure canned venison stew until the 23rd of this month.  Our Church members that are able, are participating in a three (3) week Daniel Fast, of which the first week is nothing but liquids and week two and three: fruits, whole grains, legumes (beans), nuts, veggies (frozen or fresh), no dairy products, bread, sweets aka pleasant bread or meat.

PURPOSE OF DANIEL FAST

The purpose of Christian fasting is to seek a more intimate relationship with God while ridding your physical body of unnatural, self-gratifying food and drink. Your focus is to be on God, not on the fleshly things of the world. Too often, the focus of fasting is on the lack of food.  Instead, the purpose of fasting should be to take your eyes off the things of this world to focus completely on God.  Again, the fast is not a diet, but to draw the believer closer to God, through Jesus Christ our Lord and Savior!  I survived last years Daniel Fast and with the Lords help, will do so again! 

Matthew 6:16-18 King James Version (KJV)

16 Moreover when ye fast, be not, as the hypocrites, of a sad countenance: for they disfigure their faces, that they may appear unto men to fast.  Verily I say unto you, They have their reward.

17 But thou, when thou fastest, anoint thine head, and wash thy face;

18 That thou appear not unto men to fast, but unto thy Father which is in secret: and thy Father, which seeth in secret, shall reward thee openly.

DOORS OPENED FOR WITNESSING

The past couple years, I have had the chance to witness to those of different Christian dominations who were not familiar with the Daniel Fast and they wanted to know what was its purpose.  Most of them opened the door for me to explain the Daniel fast; e.g., wanting me to go to a restaurant with them, whereas I would take a rain check and they would ask why.  This gave me an opportunity to explain the Daniel Fast in detail and I certainly didn't boast about fasting to bring about any type of self-righteousness on my part.  We should witness about God and Jesus Christ our Lord and Savior every chance we have.  I also witnessed to my Jewish Dr. (don't know what sec of Judaism he is) who had never heard of the Daniel Fast either. 

Web page updated by Bill aka Mickey Porter on 01-03-19 and 01-21-19.

PORTER CANNED VENISON BEEF STEW

A couple days ago, I located eleven (11) pounds of deboned venison and decided to pressure can another 12 quarts of venison stew.

Today, January 7, 2019, I pressure canned 12 quarts and should be some wonderful venison stew.

I will have to wait until after our Church's Daniel Fast to enjoy the fruits of this harvest!  I didn't add but a small amount of water to each jar on this canning batch.

A close-up of the canned venison stew.

My friend Robert Webster tried some of the above Porter canned venison stew and said it was top notch.  01-10-19.

Web page updated by Bill aka Mickey Porter on 01-07-19 and 01-10-19.

ANOTHER BATCH OF CANNED VENISON STEW

I processed twelve (12) quarts of canned venison stew on 03-05-2021 from a doe harvested on 12-05-2020 and have venison to grind into burger from the same deer which is vacuum sealed and frozen.  The canned venison stew makes a fast easy meal; just heat up the stew and add a couple tablespoons of corn starch to the liquid for some "beautimous" eating.

I call these type of meals, "Fruits of the Harvest" and the main reason I hunt.

I give God, through Jesus Christ our Lord and Savior, the Praise, Honor and Glory in all things!

Web page updated by Bill aka Mickey Porter on 03-05-2021. 

WHAT IS FINGERTIP TIGHT?

“Fingertip tight” is the phrase usually given as the answer to the question of how tightly the ring should be screwed on.

The usual explanation is that this phrase means gentle force from your finger tips, as opposed to arm wresting force from your biceps, and don’t use a wrench or a tool to tighten it up like it’s on a car assembly line.  I noticed on some of the canned venison jars, the lids were somewhat distorted by being too tight and not fingertip tight.

CANNED VENISON

Today (10-31-2022), I deboned two hind quarters and sliced 1/2 the back strap/loin strap and tenderloins and canned sixteen (16) pints of venison.  I had enough venison for about 4 more pints, but the Presto 23 quart pressure canner would only hold 16 pints (wide mouth jar) and decided to vacuum seal and freeze the balance of the deer meat that was deboned and cubed for later usage.

I used five (5) seasoning ingredients with the venison.  Above pix using a 2022 Obamaphone.....grin if you must!  My ole 3G flip top cell is being phased out the first of the year.  Prior to this new Obamaphone, I have only texted twice, but catching up now!

The venison in the jars was photographed right out of the canner and looks much better when cooled down to room temperature!

For seasoning, I added 1/4 teaspoon each of the following ingredients: Better Than Beef Bouillon, canning salt, black pepper, thyme and rosemary.  I topped the jars off with canned beef broth and pressure cooked for 90 minutes at 10 lbs. pressure. 

NOTE:  If using pint jars, pressure cook for 75 minutes versus 90 minutes!

The canned venison makes a quick easy meal when served over rice, mashed potatoes, noodles, etc. and I will try it in a spaghetti recipe, of which I normally use ground venison.  I usually strain the broth from the jar and reserve it for a gravy by adding 1 tablespoon of corn starch to thicken it up and simmer the venison until the gravy thickens.

My friend Robert Webster of Hamlet, NC wanted the neck and shoulders and saving those for him since he likes to braise those cuts of meat.  I normally debone the neck and shoulders for ground venison, but I am needing a mess of Lake Tillery White Perch and I am sure Robert will be able to supply me with some!

Web page updated by Bill aka Mickey Porter on 10-31-2022.

LEAVING ON A SPIRITUAL NOTE

If you do not know Jesus Christ as your Lord and Savior, please take this moment to accept him by Faith into your Life, whereby Salvation will be attained.   

Ephesians 2:8 - 2:9 8  For by grace are ye saved through faith; and that not of yourselves: [it is] the gift of God: 9 Not of works, lest any man should boast.

Hebrews 11:1 “Now faith is the substance of things hoped for, the evidence of things not seen.”

Romans 10:17 “So then faith cometh by hearing, and hearing by the word of God.”

Open this link about faith in the King James Bible.