Eat Canned Deer Meat

Deer meat, or venison, is often canned after the harvest to extend the shelf life of the meat without needing refrigeration or freezing. Even though the jar is completely sealed and the meat inside thoroughly cooked, the USDA does recommend bringing the meat to a temperature of 165 degrees Fahrenheit before eating. This is a simple process to perform in a variety of ways.

Instructions

1. Moisten a sponge or dishrag, and wipe the top and outside of the deer meat can to remove any dirt or dust accumulated during storage.

2. Open the canned venison using a can opener or a church key. Smell the contents inside. If the meat has a sour or otherwise "off" smell, throw the contents away. Canned meat is a situation where "if in doubt, throw it out" always applies.

3. Heat the venison in a saucepan or stockpot over medium heat until the liquid in the meat comes to a boil. If necessary, add water, wine or broth to ensure you have enough liquid.

4. Allow the deer meat to boil for at least 10 minutes. This will destroy any bacteria that may be in the meat. Insert a meat thermometer into the meat to ensure that it has reached an internal temperature of 165 degrees F.

5. Add canned deer meat to casseroles that will be baked, or stews or soups that will come to a boil. These methods of cooking will allow the meat to reach proper temperature to be safe for eating.

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