Just pick your favorite stew recipe and substitute the deer meat in place of beef. For taste I add a touch of beef bullion.
Canning.
Stew - How I do it is; cut the meat in half to one inch cubes and cook the meat with bullion in a pot till cooked through (season to taste). Meat will still be a tad tough. Since my garden harvest dates and deer hunting season is so far apart I usually buy frozen vegetables but if you froze your own that’s fine (we can most everything and don’t have a lot of freezer space). Add veggies, nothing over 1” cube, and let simmer (heat up) while you get your canning supplies ready. You are (at least I am) not worried about cooking everything all they way through at this point. The canning process will accomplish that. I found cooking the stew completely, then canning it, will leave the veggies mushy. Packing it all in raw (meat included) leaves the meat just a tad tough. I follow published guides and process in pint jars (single servings).
Burger – Whether it’s spaghetti, chili, or burger gravy, I brown the meat, beef bullion, and usually with onion, pepper or such. Mix with prepared tomato and/or other ingredients. I tend to cook it completely, follow published guides and process in pint jars. We use pints because there are only two of us and we don’t need that much at a time.
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Today's Featured Article - Talk of the Town: The Saga of Grandpa's Tractor - by The following saga is from the Tractor Talk Discussion Forum. Someone. The saga starts with the following message: Hey guys I have a decision to make. I know what you all will probably suggest and it will probably agree with me way down inside, but here it is. I have a picture blown up and framed in my "tractor room" of a Farmall M. It was my Grandpa's tractor, of which whom I never got to meet. He froze to death getting this tractor out of the barn to pull a truck out of the ditch before I was born. Anyway my dad and aunt had to sell it at the auction,
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