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 - The Nuts and Bolts of Fasteners - Part 2 - by Curtis Von Fange. In our previous article we discussed capscrews, bolts, and nuts along with their relative hardness and thread sizes. In this segment we will finish up on our fasteners and then work with ways to keep them from loosening up in the field. Capscrews, bolts and nuts are not the only means of holding two parts together. When dealing with thinner metals like sheet tin, a long bolt and
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