Running out of freezer space? A good way to preserve meat, especially "wild" tasting game animals like geese, sage grouse, raccoon, bear, antelope or moose, is to can it in a pressure cooker. Just store it on the shelf. Here's how:
12 lbs Meat cut into 1" to 2" chunks
7 cubes Beef Bouillon
6 cups Water
1/2 cup Cooking Oil
1 tsp Black Pepper
1 tbsp Salt
1 1" cube of beef fat for every jar of meat
1/2 fresh jalapeno pepper (seeds removed) for each jar of meat
> Trim fat off of wild game meat.
> Add salt, pepper and oil to meat then place in a large roaster or pot. Stir meat until it is "oiled up".
> Place meat in preheated oven set on "broil". Brown meat, stirring often, but don't overcook.
> After meat is browned rinse clean in hot tap water.
> Pack meat tightly into 1 pint jars to within 1" from the top of the jar.
> Dissolve bouillon cubes in water, bring to a boil. Fill jars of meat to within 1" from the top.
> Process at 15 lbs pressure for 60 minutes. (6,000' elevation)
> If desired add a piece of fat to the top of the meat. It will melt during processing and leave a layer of fat on top. It is the traditional way to can beef or pork. Combined with the solution in the jar it makes great gravy.
> For a little bite, put a slice of fresh jalapeno pepper on top of the meat before canning.
> Makes 11 pints. (The recipe is based on pint jars canned in a 22 quart canner. A 22 quart canner will process 22 pint jars; 2 rows of 11).
Use for BBQ sandwiches, stews, soups, have with noodles or just eat out of the jar.
Keeps on the shelf for a long time.
For canned de-boned rabbits, grouse and waterfowl use chicken bouillon instead of beef bouillon and leave out the beef fat.