Best Venison Beef Veal Or Lamb Canned Recipes
EASY CANNED VENISON
Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.
Provided by EWEDIN31
Categories Meat and Poultry Recipes Game Meats Venison
Time 5h30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.7 g, Cholesterol 85.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 1 g, Sodium 610.4 mg, Sugar 0.7 g
CANNED DEER MEAT STROGANOFF
We love to can deer meat and we use it in many recipes. I adapted this recipe from a regular cube steak version and tweaked into this tasty dish.
Provided by barbara lentz
Categories Casseroles
Time 45m
Number Of Ingredients 13
Steps:
- 1. Add some oil to a large dutch oven. Add onion and garlic and saute 3 minutes. Add wine and reduce to half. Stir in demi glace, water, soup, salt pork and worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer 10 minutes.
- 2. Meanwhile cook noodles.
- 3. Add deer meat and simmer 5 more minutes. Stir in cream cheese and sour cream. Heat through
- 4. Serve over noodles garnished with parsley.
VENISON, BEEF, VEAL, OR LAMB-CANNED
This is in response to a request for canned venison. It comes from the Ball Blue Book of Canning. Yield is for 1 quart but make as many as you want or need to. Cook time is for quarts. You need a pressure cooker to can meat.
Provided by Sharon123
Categories Meat
Time 1h45m
Yield 1 quart
Number Of Ingredients 2
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!
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