I just jerked 4 pounds of venison, canned 2 gallons of venison stew, and tomorrow is about the same of venison chili. With a dehydrator and a good quality pressure canner you can preserve quite a bit of meat without filling the freezer.
Nothing quite like a hot bowl of rich stew and a hunk of Home made crusty bread.
L
Sounds good. I freeze. I debone everything first. I grill a lot of the better cuts on a charcoal grill. Marinate hind steaks and prime rib in balsamic dressing For an hour or two first. Char the sides and leave it pink or red in the middle.
I either make stew of make spaghetti sauce with the rest.
We processed about 40 lbs of venison burger & 10 lbs of sausage Monday night. The only thing we didn’t grind were the tender loins, back loins & ‘football’ roasts (large ham muscles). Everything else is ground up. I’m making a venison burger bean casserole tonight. I also do Sloppy Joe’s (fabulous recipe from a chef who does game), stroganoff, “pot roast” with the footballs, chili, Emeril’s venison stew (really good) & pretty much anything else where you’d normally use hamburger. I have a dehydrator & a jerky ‘gun’ (present from relatives), but haven’t gotten into doing jerky yet. I cannot remember the last time we bought hamburger or beef roasts, etc.