Best Canned Venison Stew Recipes

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

Steps:

• Start by sanitizing your jars and washing lids and rings. I generally sanitize my jars in the dishwasher and just wash the lids and rings before getting started on canning day.
• Cut the venison into 1" cubes or thin slices trying to make sure to remove as much fat and silverskin as possible.
• Chop up onion and separate garlic cloves from bulb of garlic removing the outer shell.
• Pack the jars tightly with meat, a ½ Tablespoon of chopped onion, and one clove of garlic. I usually add the garlic and onion to the bottom and pack the meat on top of those.
• Leave a generous 1" of headspace at the top. If you see a lot of air pockets, use a spatula along to remove the air pocket and push the meat down into the space. You want this to be as tightly packed as you can manage, but you probably won't get all of the air pockets. That's ok, just get as many of the big ones as you can.
• Once you have the jars packed, sprinkle ½ teaspoon of salt onto the top of the meat.
• Wipe the jar rim with a clean, damp cloth and center the lid on the jar. Tighten the ring to finger tight.
• Place the jars in your pressure canner. Add about 3" of water and a Tablespoon of vinegar to your canner. Tighten the lid to the top.
• Start with high heat and allow the water to come to a boil until steam begins escaping the vent. Allow canner to vent for 10 minutes.
• Place the weight on the vent. You'll need a 10 pound weight under 1,000 ft and 15 for over 1,000 ft.
• Allow the canner to come to pressure. Once the weight starts jiggling, reduce the heat to medium. You should continue to see and hear your weight jiggle every 10 to 15 seconds once you reduce the heat.
• Process pint jars for one hour fifteen minutes. You can can this in quarts, which you will process for 90 minutes.
• Once the jars have processed, turn off the heat and allow the canner to come down to 0 pressure naturally. Once the canner reads 0 pressure, carefully remove the lid and allow the jars to sit for another 2 minutes.
• Remove the jars to a towel-lined counter to sit undisturbed for 12 to 24 hours before checking the seal. Store good seals in a cool dark place. If one doesn't have a good seal, place in the refrigerator to eat within a few days.

VENISON STEW

Steps:

• In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.

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.