Still Alive and Kickin'

 I haven't posted in ages... but things are going fine here! The garden produced a ton, did a lot of canning.. have fresh pork on the shelves, deer hanging, I won't starve this winter. lol

Hope everyone is safe and healthy! :) 

Venison Stew

 

During the recent cold spells, I have had comfort food on my mind. Something warming! I have plenty of white tail venison on hand in the freezer and decided to make a batch of stew. 

 I cubed a couple of roasts, (from the hind quarters)...

Seasoned the cubes with coarse salt, cracked black pepper and a bit of garlic..

Dredged the seasoned venison in flour and gave it a quick browning in oil..

Started filling my sterilized jars...

Browned venison first.

Tatoes, onions and garlic...

Next the celery and carrots...

I do not care for cooked carrots, but I add them for color and for my house cat that loves them. lol

I fill the jars with a kicked up beef stock, leaving a one inch headspace..

Wipe the rims of the jars with a cloth dipped in white vinegar. Place the hot lids on top and screw on the bands..

The jars go into the pressure canner for 75 minutes (pints) at 12 pounds of pressure for my area. The pressure will be different for your altitude. Check your pressure canner instructions.

My canner held 20 pints at a time.

I let the jars cool overnight, check the seals, Wash and dry the jars and they are ready for shelf storage.

The flour from browning the venison cubes help thicken the stew while heating. You can add more as it simmers, if you like it thicker. 

I enjoy having the stew on hand. Add a hot tortilla slathered in butter.....It's a quick and easy meal when I don't feel like cooking!

Spring is almost here. The pastures are greening up and the nights are getting warmer. I think every window in my house is filled with plants for the veggie garden! I start my seeds early every year and run out of room to put stuff!

I probably should build a greenhouse. lol

Hope everyone stays safe. The weather has been crazy the last couple of weeks!

Thanks for stopping by!