The length of time is less important than the conditions under which it's been stored. For example, self-defrosting freezers are much harder on food than the manual defrost ones. Also packaging. If it's been well-packaged and isn't freezer-burned, it should be perfectly fine to use.

Carol

Yup, what Carol said!

Be sure though that you package some up and send it to me to taste test first..........just to be safe!! ~grin~

Deanna

I'm confused. How does one turn chop meat into a stew?

"Stew" connotes chunks of stuff.

Other than that, what the others have said. There is no reason that properly butchered, packaged, and stored venison should go bad.

With one exception: How well was it trimmed before grinding and wrapping? Venison fat can turn rancid even when frozen. This, in fact, is what many people think of as a gamy taste.

If the fat has turned, you'll be able to smell it right off, however. So it shouldn't be a real problem.

One thing I have learned recently - I am thrilled with my vacuum sealer for game. When we have game butchered, it gets wrapped in freezer paper, but I bring it home and vacuum seal every package. I feel this really helps prevent freezer burn. And yes, I have used ground meat that is a year old - even when not vacuum sealed - and it was fine.

Gardenlad, it will be chunks of stuff except for the meat. I'm trying to use ground vension which has been frozen for about 11 months in a deep freeze and the beef stew recipe looks like it could work. The vension has no freezer burn and it is very lean. I usually have to add a little oil when I cook it but wouldn't if I were going to pressure can the meat. My experience with vension is the texture will start to change if it remains frozen for longer than a year. We usually give the older vension away once we are into the new deer season.

Our son probably has 1/2 a freezer full. He is newly married with a baby on the way and next year should have less by year end. I've never pressure canned but have a new weighted gage canner. The beef stew recipe looks simple and could be easily added to or changed at dinner time. I'm using the new Ball recipe books.

>My experience with vension is the texture will start to change if it remains frozen for longer than a year. Really? I've never had that experience. And we eat a lot of game. My kids were in their teens, in fact, before they knew what beef tasted like.

To be sure, little of it was ground ahead of time. If I needed ground meat for a dish I would grind it just before using it. Still do it that way.

I make sure to remove all the fat and connective tissue, though, before freezing the larger cuts and pieces.

It's been awhile since this household saw any venison - no hunters here.

However, I recall using ground meat same as beef, though with addition of fat when cooking.

We had a nice "round" of discussions about Katie's Beef Burgundy awhile back, and I'd bet my bottom dollar it would be great pressure canned with venison, probably even better than with beef.

I found using wine, especially burgundy, in venison cooking was always a great addition.

Just my 2 c's.

Bejay

Many recipes out there for making venison sausages as well as many other cured meats.

The stew recipe is fairly simple with few spices. I could dump a quart jar in a pan and add red wine, mushrooms and a bay leaf or canned tomatoes, small can of tomato sauce and 1-2 heaping Tbl of chili powder (this does not make a chili) or some beef stew mix. This will give us room for the upcoming season. Ksrogers, my husband has 3-4 different sausages processed and that is plenty. Thanks for the suggestion.

If you find the venison meat a bit 'gamey', adding a few ground up juniper berries can cut this gamey flavor down some.

Our venison isn't gamey. I've had gamey venison but my DH has it down to a science and it comes home better tasting than most beef. We prefer venison.