In reading your letter last week from Southern County Girl, I thought I would introduce a recipe that my wife and I love, as well as those friends who “don’t eat wild game” (at least until they try my method)…
I take any venison cut that I want to grill (i.e. back strap) and add olive oil to my vacuum bags with my preferable seasonings (black pepper, garlic salt, onion powder and/or Cavender’s rub), and drop in the meat. I vacuum seal the bag and then I squish the bag by hand to thoroughly mix everything up and make sure the meat is all covered, then you can freeze it to pull out at your convenience and grill away!! The meat is VERY tender, has great flavor, and lasts at least a year (that’s only as long as my meat lasts before I eat it)! You can also do this same thing and just cover the meat in the fridge for at least twenty-four hours (48 hours for the best results).
Another recipe my wife does is absolutely wonderful, but I don’t know the whole process. The gist is to take a thin piece of meat (3/4″ max) then pound it thin, roll it in flour with your preferred seasonings like garlic, onion, pepper, etc., then fry in butter. After that, you “deglaze” it with a lemon, olive oil, and caper mixture and serve. Grilled asparagus or green beans are usually served as well. It is absolutely fabulous, especially for those who “don’t eat wild game” I have never had anyone not like these two recipes out of the dozen or so friends or family we have cooked for over the years that on the surface refuse to try wild game I have harvested.
Also its VERY important to get the animal gutted and hung out of its skin as soon as you can after harvesting, especially in the warmer climates like here in Texas. The longer it stays in the skin, the more “gamey” the meat tastes I have found. The sooner you get that done, the tastier the meat!
-WB in Texas
Thanks to you and all the other readers who provided us with delicious new venison recipes! There was not room to include them all in our newsletter, but they are all featured here on our website: //www.offthegridnews.com/2011/09/05/new-ways-to-enjoy-venison/.
Also, in response to the frequent requests for recipes, we will begin featuring a new recipe or two each week on our web site. We hope you enjoy!
I’m new to canning and confused about how long to wait before being able to eat food after water bath canning and pressure canning. Is there a set of guidelines to go by, or does it depend on the food? Thanks!
Unless you have canned something where flavors develop over time (like pickles), your freshly canned food is ready to eat as soon as it leaves the canner. (I would recommend letting it cool down for a few hours, as it will be extremely hot when you take the jars out!)
Remember though, just because it is ready to eat does not mean it is ready to store. Your jars need to completely cool with the lids pulled down to form a tight seal before you remove the rings and store the jars. If a jar does not seal for some reason, refrigerate it immediately and eat it soon.
Welcome to the wonderful world of canning!
If you’d like to contact the editor, please send an email to [email protected]