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Hello from the kitchen! Hope you are all recuperated from the Thanksgiving festivities. Next up in Pennsylvania is hunting season, which is happening now. I was raised in a hunting family, so venison was a part of our meals. As my kids were growing up, we had canned venison, marinated sirloins and jerky. Jerky is fun to make and makes the house smell so good. Canned venison is convenient when you need a quick meal, so if you're fortunate enough to get a deer, be sure to try some canned. Best of luck to all the hunters. Be safe out there. Eat well my friends!
Marinated
venison steaks
4-6 steaks
1/2 cup soy sauce
1/2 cup water
2 TBSP lemon juice
1 TBSP brown sugar
2 TBSP oil
1/4 tsp hot sauce
Black pepper
1 TBSP minced garlic
Mix all the ingredients and soak the steaks in it for 6-8 hours. Grill according to your liking.
Canned venison
Several pounds cubed venison
1 tsp salt per quart jar
1 tsp herbs per quart (any kind you like)
Place the cubed venison in canning jars. Pack tightly. Add the salt and herbs. (Herbs are optional) DO NOT add any liquids. Put in canner with water and when the water starts to boil, set the timer for 3 hours.
Venison jerky
3 pounds venison back straps
4 ounces soy sauce
4 ounces Worcestershire sauce
2 tsp Accent
2 tsp seasonal salt
1 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
12 ounces liquid smoke
Mix all the brine ingredients together. Slice the meat fairly thin and layer in the brine. Soak in fridge overnight. Put on dehydrator trays till done.
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Bev Kauffman, of Lewistown, operated a catering business in Juniata County for nearly 20 years. She has authored the cookbook, "Preserving the Past: In the Kitchen with Bev Kauffman" in 2013 and is currently working on a second cookbook.