Best Canned Venison Recipes

CANNED VENISON

Steps:

• Raw pack:.
• Add 1 tsp canning salt per quart jar.
• Add 1/2 beef bouillon cube to each jar.
• Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
• Remove air bubbles leaving 1 inch head space. Affix two part lids.
• Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.

VENISON - PRESSURE CANNED

Steps:

• Remove all fat from meat.
• Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
• Add 1 tsp salt per pint; 2 tsp salt per quart.
• Do not add any water in jars.
• Clean jar edge, add ring and top, and turn to fit snugly- not tight.
• Add jars to canner and 2 to 3" of water.
• Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
• Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
• Do not put canner under cool water to cool it.
• Just go to bed and leave it over night, removing the jars from the canner the next day.
• Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
• If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
• Do not re-process.
• This keeps well for 2 years.
• Note: A hot-water bath is not adequate for processing meats.
• You can use fresh or frozen (thawed) venison for this recipe.
• If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.

CANNED VENISON AND WILD RICE CASSEROLE

Steps:

• 1. Preheat oven 350 degrees
• 2. Layer the rice in a buttered 3 quart casserole dish. Add oil to saute pan. Add onion and celery and cook until tender. Add mushroom and cook until browned. Add the venison.
• 3. Mix the soup, beef broth and garlic salt together. Pour over venison mixture.
• 4. Spoon the venison mixture over the rice. Bake covered for 30 min. Garnish with fresh sage and serve,

CANNED DEER MEAT (VENISON)

Steps:

• 1. after processing deer (skinning, and deboning) wait about 6 hours. wipe meat with damp cloth; do not wash, this removes any loose hair. cut meat in sizes suitable for serving. pack raw meat loosely to within 1/2" of jar top. add 2 tsp. salt to each quart. (NO WATER IS ADDED TO MEAT) partially seal jars, just screw the lid on like you would returning a jar of jelly to the fridge, process 3 hours in hot water bath, or, for 60 minutes in pressure cooker at 15 lbs. pressure. remove from canner, seal lids tightly at this point. i turn mine upside down on several layers of old towels, on the floor, somewhere out of line of traffic.let cool there at least 24 hours.

CANNED VENISON

Steps:

• 1. Cut venison into medallion size chunks. Place into canning jars. Your choice of quart or pint. Add cut onion. Cut onion into 1/4" to 1/2" slices. Add whatever amount you like into the jars.
• 2. Wipe rims of jars and put on lids and rings. Place into pressure cooker. Fill with water up to neck of jars. Put top on the pressure cooker with a 15 weight. If you have hard water, you can add a splash of white vinegar to stop the white film it can put on jars.
• 3. From the time the weight starts to "jingle" cook for 45 minutes for pints and 50 minutes for quarts.
• 4. Make sure pressure is relieved from canner before removing lid. Let cool and put it in your pantry.
• 5. You can mix this with bar-b-q sauce and put on sandwiches or mix with cream of whatever soup you like and put over noodles. Drain off the liquid first or drain and save to make gravy.

VENISON MEAT, CANNED

Steps:

• Slightly brown meat with prefered cooking oil, on both sides, in frying pan.
• Place 1/2 an onion and 1 bay leaf in a sterilized jar.
• Fill with venison meat about 1" away from bottom of rim.
• Boil water, soup base and salt.
• Pour over meat in jar. Swish around with a sterilized knife to insure that meat is covered with liquid.
• Place lid loosely on jar. Place in canning pot and boil for 5 minutes.
• Secure lids and store.

EASY CANNED VENISON

Steps:

• Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
• Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
• Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

EASY CANNED VENISON RECIPE

Steps:

• 1. Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring. 2. Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi. 3. Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

VENISON, BEEF, VEAL, OR LAMB-CANNED

Steps:

• Cut meat into jar-length chunks.
• Bake or roast meat until well browned but not done.
• Meat may also be browned in a small amount of fat.
• Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired.
• Pack hot meat into hot jars, leaving 1-inch headspace.
• Ladle hot broth (recipe below) over meat, leaving 1-inch headspace.
• Remove air bubbles.
• Adjust two-piece caps.
• Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.
• Recipe for Broth for canning meat:.
• Remove meat from cooking pan.
• Add 1 cup boiling water or broth for each 1 to 2 tbls.
• fat in the pan.
• Boil 2 to 3 minutes.
• Do not thicken!

CANNED VENISON STEW

Steps:

• Put your cubed venison raw meat in each quart jar, up about 1/3 of the way up then PACK it down by using the counter and tapping the jar down firmly on a dish towel till all the meat is packed down good. Note: Remove all the fat and tallow from your meat. The fat and tallow will absorb salt and cause your meat to spoil more quickly. Properly canned meat should last several years if left in a cool dark place.
• Add your ketchup Add pepper, add your beef bullion cube Add the small chunks of garlic, and minced onion
• Add your chunked potatoes , just remember to pack down after you add them so you will have room for your veggies.. Add your mixed veggies and again PACK DOWN on dish towel by tamping firmly on counter
• Now it is time to put into your PRESSURE Canner that has the appropriate amount of water in the bottom (water to the mark) , put your scalded lids and rings on and bring to 10 pounds pressure then start timer for 1 hour and a half, do not take pet cock (weight) off when time is up.. leave it on turn off stove top and let the pressure drop on it's own.. very important in canning
• Once pressure has completely dropped open lid and using your canning lifter tongs, take out your jars and set on wood block , they will start sealing you will hear a ding.. for you first time canners make sure all of them seal on their own.. if you have one that does not.. it must be refrigerated.. let the others set overnight then you can store them.. Enjoy!

CANNED VENISON SAUSAGE

Steps:

• Course grind game meat and bacon place in large bowl. Mix in rest of ingredients. Regrind mixture; form into patties and quick fry in skillet, browning outside. Inside need not have to be done as it will cook through while being canned. Place patties in large mouth pint canning jars. Seal and can in pressure canner for 45 minutes at 15 pounds pressure. If you don't want to can it, you can still freeze it up in patties and cook them anytime.
• You'll have a lot of space inside the jar. And you probably notice that those nice looking patties, now look like meat balls. Do not dispair, they taste good no matter what they look like. And they warm up quick in a microwave or in a skillet in deer camp next year.