Eight steps to freeze wild game meat
- Trim fat to reduce strong flavor changes that may occur during freezer storage.
- Divide the meat into meal-size quantities.
- To prevent freezer burn, use moisture/vapor-proof wrap, such as heavily waxed freezer wrap, laminated freezer wrap, heavy-duty aluminum foil or plastic freezer storage bags. DO NOT use garbage bags.
- Press out all of the air before sealing.
- Label packages with contents and date.
- Avoid overloading the freezer. Freeze only the amount that will become solidly frozen within 24 hours.
- Place packages in freezer to allow air to circulate for quick cooling and freezing.
- Recommended storage times for wild game held at zero degrees F:
- Ground game meat - 2 to 3 months
- Roasts and steaks - 6 to 9 months
- Stew meat - 2 to 3 months
Canning wild game: safety first
- Don't can wild game unless you use a pressure canner.
- Can fresh meat within two days, or freeze it to can it later.
- To can frozen meat, thaw in the refrigerator until most of the ice crystals have disappeared.
- Low acid foods (such as meat, poultry, fish and vegetables) should never be canned using the water-bath method.
- Pressure and adequate time are necessary to produce safe canned meat.
- Process at the correct pressure according to altitude. In Minnesota follow processing directions for 1001-2000 feet.
- Use current, researched-based food preservation resources (1994 or later).
How to can meat: strips, cubes or chunks (bear, beef, lamb, pork, veal, deer or elk)
Procedure
- Choose quality, chilled meat.
- Remove excess fat.
- Soak strong-flavored game for 1 hour in brine water containing 1 tablespoon of salt per quart of water then rinse with tap water.
- Remove large bones.
- Cut into 1 inch wide strips, cubes or chunks.
Hot pack
- Precook meat until rare by roasting, stewing or browning in a small amount of fat.
- Add 1 teaspoon of salt per quart to the jar, if desired.
- Loosely pack jars with pieces.
- Add boiling broth, meat drippings, water or tomato juice (especially with wild game) leaving 1 inch headspace.
- Pressure can.
Raw pack
- Add 1 teaspoon of salt per quart to the jar, if desired.
- Loosely pack jars with raw meat pieces, leaving 1 inch headspace.
- Do not add liquid.
- Adjust lids and process.
USDA pressure canning process methods for Minnesota
Dial-gauge pressure canner:
- Pints - 75 minutes at 11 PSI.
- Quarts - 90 minutes at 11 PSI.
Weighted-gauge pressure canner:
- Pints - 75 minutes at 15 PSI.
- Quarts - 90 minutes at 15 PSI.
- Home canning basics.
- Penn State Extension. (2020). Proper Processing of Wild Game and Fish
- Resources for Home Preserving Venison. (2013). National Center for Home Food Preservation
- University of Georgia. (2014). So Easy to Preserve
Reviewed in 2021