How to can venison in the oven. need a recipe.?

it's tricky, it is such a lean meat that it will usually get dry and tough ... try injecting it with butter, use a dry-rub, and then wrap it in bacon and bake at 400 for 20-30 minutes depending on how well done you want it ... use a meat thermometer to verify it is to the temperature of your liking:





Rare 130-135


Medium-rare 135-140


Medium 140-145


Medium-well 150-155


Well done 155-160





a few other tips:


- Roasting large cuts of venison can be done using either dry-heat or moist-heat cooking techniques. Dry-heat roasting includes both high- and low- temperature methods. Most moist-heat roasting is done be braising, which includes pot-roasting.


- Use only prime cuts such as top round, sirloin tip, backstrap and rump roasts, for dry-heat roasting. These cuts are naturally tender and do not need long, slow cooking to tenderize them.


- For high-temperature cooking, select a roast between 2 and 5 inches thick, or a thinner piece that has been rolled and tied. Often, you should first brown the meat in a skillet or Dutch oven in hot oil, then roast it in a 400 - 450 degree oven. Roasts should only be cooked rare to medium when done this way. Roasts cooked to well done will dry out and shrink at high temperatures.


- Use a meat thermometer or an instant-read thermometer to check doneness of roasts. Remove the roast form the oven when the thermometer reads 5 degree below the desired temperature in the thickest part of the roast. The internal temperature of the roasts will go up about 5 degrees F in the 10 minutes after the roast is removed from the oven.


- Low-temperature roasting can be used for prime cuts as well as less tender cuts, such as the bottom round, which need longer cooking to ensure tenderness. Cover the meat with bacon, or beef or port fat (available from meat cutters), or baste it frequently, when cooking in a slow (300-325 F) oven. At low heats, roasts may be cooked to rare, medium or well done.


- Moist-heat cooking is used to tenderize tougher cuts, such as shoulder roasts, and also works with medium-tender cuts. Brown the roast in hot oil, then add liquid and flavorings and cover the pan tightly. Cook the meat until tender, either on the stovetop or in a moderate (325 to 350 F) oven. When pot roasting; add vegetables during the last hour or so of cooking. Braised meat is always served well done.How to can venison in the oven. need a recipe.?
Why don't you cook it in the oven and then freeze it?


I don't know how you will ever get it into cans. In fact I have never heard of canned venison. What is the advantage of doing the canning while it is still in the oven? It must be very hot and awkward.How to can venison in the oven. need a recipe.?
mmmmm dear meat i am a girl but a hunter anyways add butter to it if not gravy with it is really good

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