Making Corned Moose Caribou Or Bear Recipes

CORNED VENISON

Steps:

• Add everything but the roast to a pot and bring it to a boil. Turn off the heat and cover, then let it cool to room temperature while covered. This will take a few hours. Meanwhile, trim any silverskin you find off the roast. Leave the fat. Once the brine is cool, find a container just about large enough to hold the roast, place the meat inside and cover with the brine. You might have extra, which you can discard.
• Make sure the roast is completely submerged in the brine; I use a clean stone to weigh the meat down. You can also just flip the meat every day. Cover and put in the fridge for 5 to 7 days, depending on the roast's size. A 2-pound roast might only need 4 days. The longer you soak, the saltier it will get -- but you want the salt and nitrate to work its way to the center of the roast, and that takes time. Err on extra days, not fewer days.
• After the alloted time has passed, you have corned venison. To cook and eat, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water. You don't want too large a pot or the fresh water will leach out too much flavor from the meat -- it's an osmosis thing. partially cover the pot and simmer gently -- don't boil -- for at least 3 hours and up to 5 hours. The meat itself will be cooked in an hour or less, but you want the sinews and connective tissue in the roast to soften and that takes time.
• Eat hot or cold. It is absolutely fantastic with good mustard and some sauerkraut on a sandwich.

CANNING MOOSE

Steps:

• 1. Cook moose...If using chunks, just boil until done. Strain the liquid using a cheesecloth lined colander (just because I like a clear liquid...you don't have to do this.
• 2. I wash my jars in bleach water and then water boil them for at least 15 minutes to sanitize.
• 3. Boil another clean pot of water with your jar lids while you are filling the jars with cooked meat.
• 4. Add enough water to come to within 1" of the top of the jar. Run a knife through the jar to remove air bubbles.
• 5. Run a wet paper towel around each jar top to remove any debris. Now put a clean and dried HOT lid on the jar and run your finger around the rim. Attach the jar band.
• 6. Place in hot water in pressure canner. Attach the lid and let the steam escape about 3 minutes before attaching the pepcock. Bring to 11 psi and try to remain that temp....around 4-5 or medium heat. Do not let the pressure go below 11 or start the time all over again. When 75 minutes is up, turn off the pressure canner and allow it come to a full release...the gauge will register 0 the pressure valve will go down.
• 7. Remove the lid AWAY FROM YOU....you can burn yourself with the steam....remove the lid facing away. Using canning grips, remove jars to a flat space. They may have already sealed.