Don dropped a buck this firearm season. After all the trimming and deboning, we stored 19 quart jars in the pantry and 10 one gallon bags in the freezer. I’m estimating this to be about 120 single servings of deer meat. Even more if you add those single servings to soups or stews.

Canning venison is our most common way to store it. It makes for a quick and easy meal to pop the jar lid, heat up with some tossed on barbeque sauce, then serve on a hoagie roll. Another advantage is that freezer space is saved for other items. Side note: I just remembered that I have some pork bones in the freezer that need to be boiled for ham and bean broth.