- FALaholic #
- Aug 2, 2001
- Eugene, Oregon
rowjimmy said:Thanks Spatin.. So, you did a cold pack on the turkey/chicken and slow cooked the venison for 6 hours? I'll check the recipe book that came with my canner again. I was hoping to just cook it while I canned it so to speak. I figured the meats juices would mix in with the water that way. Maybe use beef broth with the venison?...just pondering...I'd like it to taste good and not just be edible, but I guess a lot of that can come with seasonings after the fact.
I do my Venison cold pack with no water or broth. I add sliced jalapeño, chunks of garlic, onion, Montreal steak seasoning, pepper, and a teaspoon of salt. Turns out real good !