Annie - You got me! It sounds like you already can just about everything! I'm jealous of the freezers full of meat though. Our 2 calves are starting to put on some size now but the 3rd one is still being stubborn.

Our firearm deer season opens on Saturday. Its supposed to be the coldest day of the year with a low of 16F opening morning with wind chills in the mid single digits. I'm not much looking forward to sitting out in the deer stand in that weather. Maybe I'll just hunt from the back door of my garage! lol

Like Jack our firearms deer season opens Sat so hope to be up and out early - cold weather and all. As for all that great beef I'd can alot more of it plain or with onions as it can be used for sooo many things. Both ground, chunks, or shredded. Beef pot pies, Shepherd's Pie, meatloaf soup, beef and noodles, tacos & enchiladas, etc.

One of our favorite winter meals is roast beef hash. You can can it complete but the potatoes get really soft using the meat time so we can all but the potatoes (shredded beef, onions, garlic, thyme, S&P) and then add it to the diced fried potatoes at serving time.

You also didn't mention canned bar-b-Q beef? Shredded or chopped semi-cooked beef canned in bar-b-q sauce makes a great quick sandwich or pour over rice or noodles or mashed potatoes.

All the same things work just as well with venison.

Dave

Jack, some animals just aren't as big as others. We just slaughtered two animals, one weighed 1,100 pounds, the other one didn't quite make 800. They had the same father and the mothers are sisters. They were only born one day apart. (shrug) Who knows why?

Dave the BBQ'd beef sounds like a really good idea. Do you use canned BBQ sauce or do you have a recipe?

Annie

I suppose you could use either Annie as long as you could be sure of the ingredients in the commercial sauce. We prefer to make our own fresh batches as needed but it will freeze too. Ours is based on Kansas City Style sauce as we love molasses.

16 oz crushed tomatoes (our own canned)

6 ox tomato sauce (our own)

1/2-3/4 c cider vinegar to taste

1 cup dark molasses

1 T smoked paprika

Salt and pepper to taste (approx. 1 tsp.)

1 tsp each chili powder, garlic powder, & onion powder. (You can use fresh of each if prefer)

1/2 tsp red pepper flakes

1/2 tsp dry mustard

1. Combine
   all ingredients in a medium saucepan and bring to a boil stirring frequently. Simmer for 20-30 min to thickness desired.

   2. Cool completely and put in an air tight jar or container. Store in fridge and will keep for 2-4 weeks.

Dave

Bernardin has an interesting recipe for beef in wine sauce - just google bernardin (these recipes are safe- kind of the Canadian "Ball")

Thanks, Dave, I thought you probably made your own sauce, and it sounds delicious. I also love molasses, so I think I'd like that a lot.

ldp, thanks for that suggestion, I didn't think of Bernardin, although that's where I got the original Habanero Gold Recipe.

Annie