akaShag

Dave, Tremclad is your friend................ Doug

that prime rib looks FABULOUS!!!!! We were travelling this weekend, got home about 5 pm, and Easter Sunday supper was re-heated venison burgers. Lunch bag let-down, or what!!! Doug

What cut did you use?

I was typing and all of a sudden it disappeared???????? I was TRYING to say, this might be a silly question, but it APPEARS the meat is being cooked inside a plastic bag with those gizmos??? It sounds like there is no "plastic" taste??? But what about plastic leaching into the food? is the temperature kept so low that the plastic doesn't break down, or has anybody actually studied this? You know, ten or fifteen years from now they come out with a new study that cooking in plastic causes stomach cancer, or whatever?????????????? Doug

Lucas, with all those veggies you are practically a VEGAN! And yes that steak looks fabulous! Doug

LOOKIT THEM VEGGIES!!!!!!!! Must be enough for a dozen hungry diners!

Dave thanks for that. i hear you loud and clear about the location! Doug

Dave, just out of idle curiosity, when they make the ice road, could you not have driven your truck and trailer out to the camp, instead of hauling loads by snow machine? I understand at the shoulder times, early and late ice, the road can't take a full load, but I thought you should be able to take the truck and trailer out during the peak weeks? Doug

Hell, I get tired just LOOKING at that pile of stuff!

When you are ready to can venison, feel free to shoot me a pm and I can give you some pointers. Of course, free advice is often worth what you pay for it! Doug

This place: http://www.northernontario.travel/thunder-bay/the-prospector-steakhouse-prime-rib-and-great-steaks-with-a-family-tradition-and-wild-west-atmosphere and the home-made buns are also exceptional, serve yourself as many as you want from the salad bar. One of the best restaurants I have been in, and that number is well into the hundreds........... ................but too far to travel from Kingston! Doug

Did you check out the Prospector Restaurant in T Bay for the prime rib? AWESOME. Doug

m2b2, you are down in Victoria?

Gravy on the sheets!!!!

Yep. My favourite brunch! Venison medallions, (but pan fried not deep-fried), with eggs over easy, cooked in the pan juices, and all served on top of hash-brown patties (best) or toast (second best). I have also served medallions and eggs on garlic toast, which is good, but I find that the garlic in the toast over-powers the other flavours. Heck, I just ate supper (Cream of Asparagus soup and an elk burger) and now I am hungry just thinking about this!!! Of course the BEST medallions are tenderloin slices, but smaller loin slices, and even eye of round slices all work well for medallions. You can also trim bottom round steak, or for that matter top round steak, for medallions, but in both cases I prefer to leave those steaks cut whole-size. OK where are those packages of frozen venison in my freezer!!!!! Doug

back to Misfish, yes the bones dissolve during canning, same as when you see the bones in canned salmon, they turn to mush. I often put a slice of Vidalia onion into my jars of fish, and jars of smoked fish too. It does add a nice flavour, but also adds quite a bit of moisture so the consistency of the canned fish is more watery. You can just pour that off, but you are pouring away flavour with the liquid!!! Doug

I have never tried those, but I imagine they would be good, because they would trap the moisture, correct? Same idea as using the cover on the pan. Doug

Well done! I have been doing this for about forty years and your video would have been extremely helpful back when I was getting started! Here are a few comments, NOT intended as criticism, based on my experience: I believe you would get closer to 100% of sealed jars if you soaked the lids in hot water before you put them on the jars. On the 250 ml jars, you can get away with half an inch of headspace. I was surprised that you put cold jars (out of the fridge) into the canner and did not get breakage. I guess if you are starting with good cold water in the canner that would help, but this is one area that I have run into problems in the past. You correctly point out that the pressure needed will vary with elevation. I use ten pounds for ninety minutes, and don't get too worried if pressure dips to about nine pounds for a short while. But fluctuating pressure say ten to twelve, back to ten, back to twelve, etc will probably cause the jar contents to siphon out, and might cause sealing problems. Your jars look VERY clean when they come out of the canner. Mine usually have a bit of a film on them, and I just wash them in the sink with hot soapy water. Again,. WELL DONE!!!! But it reminds me of the recipe for elephant stew: First, get an elephant................ Doug

PS to BillM: do you know what CUT it is? I may have some cut-specific ideas for you........... Doug

I cook a lot of wild game, including deer. With a roast, I ALWAYS add a bit of broth in the pan, and I ALWAYS cover it. It cooks fast as you have already seen, and this is made much worse by the fact that most deer roasts are cut small, like two to three pounds. So, into the roasting pan, pour probably 3/4 of a cup of (beef) broth over it, season it wit what you like (me: a light dusting of Montreal steak spice, a bit of seasoning salt and some granulated garlic), COVER IT, and into the oven at 325 F. Try ten minutes to the pound, then check it. For a very small roast, take it out when the internal temp in the thickest part of the roast hits 120 F, tent it with aluminum and foil and let it sit for about ten minutes, then slice it. You should have nice rare meat. If the roast is say three pounds, look for an internal temp of 130 before tenting it. For a roast about four pounds or better, you are probably safe going to 135 to 140, in which case you should have medium on the outside, medium rare inside that and rare in the middle. So: use liquid, cover the roast, and take it out well before you would with beef. Enjoy! Doug PS) If the roast has fat, it is best to cut as much of that off as possible. Deer fat is nasty stuff and does NOT add to the flavour like, for example, beef fat.

I'm on my way for some of those ribs! Tonight was a smoked pork loin roast with mashed potatoes and smoked pork gravy, YUM YUM!!!!! Doug

Last night was elk burgers - FINALLY got the meat home from my BC elk hunt last fall. Delicious!!!! Doug

Water? I flew in to a lake with Hearst Air Services, without enough jugs of water and we ended up having to boil water for coffee etc. On the wood stove. That had enough wood for two whole days. And no saw in camp to cut more firewood in the forest for the week we were there............ Oh yeah, and the week on Gouin Reservoir with a house boat, six men one "Culligan" type jug of water for a week. We gathered rain water and got the Hershey Squirts, great fun. So yeah, maybe take in WATER............or a Katydin filter. If you are packing in powdered milk, you must be on real light scales. Maybe consider a couple packages of powdered soup. Knorr makes very decent cream of asparagus and cream of broccoli soups that weigh nothing. And if you get a wet cold day there is nothing like a bowl of soup to perk you up. Hope you have an AWESOME trip! Doug

That's going to be one mother of a big sauna. The cedar IS for the sauna, right? Doug

and vis-a-vis bear, I should also note that if you were FRYING a bear steak or similar, then by all means cut off the fat, render it down in your frying pan at medium temperature, discard the solid fat that is left and fry the bear steak in the rendered fat. I just would not EAT the fat itself, it is not in my opinion enjoyable at all. Hence my suggestion that a roast have the fat removed. Doug