Wednesday, February 1, 2023

Canned Venison Recipes

November 19, 2008 by  

Here is a canned venison recipe from a friend of mine.

Canned Venison Recipe

Canned venison is one of the best ways to preserve your hard-earned deer meat. Canning has a number of advantages. Canning prevents freezer burn, it tenderizes your meat and it does not require a refrigerator or freezer for storage. Canning is not particularly difficult either and the work of canning is worth the time.

The first step in canning is to make sure all of the jars are in good condition. Jars with cracks and sharp edges are dangerous so please take the time to remove them. After selecting good condition jars it is important to clean them. Wash jars, and lids in hot soapy water. Simple dish soap works well or a trip through the dish washer will work. Once you have cleaned the jars, place them in a large, pot cover them with water and boil them. Keep the jars in the water until you are ready to use them.

Cut up your venison into chunks, you may do bite size or larger chunks if you wish, it really is a matter of personal preference. Pack the jars with the venison and add a large chunk of beef tallow. (I also add a little beef bullion to mine.) Leave a space of about 1 inch at the top and fill with water.

Soak your jar seals in hot water for 5 to 10 minutes to help soften up the seals. With a clean towel wipe the rims of the jars and place seal on top followed by a ring and tighten down. Place jars in canner and cover with water. Turn the canner or pressure cooker up to medium heat and boil for three hours. Remove jars from canner and let sit. Jars should make a popping sound as they seal. Test jars to make sure they have sealed. (The lids should not pop up.)

The canned meat works great for stews or gravy and potato recipes. A classic canned vension recipe!

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10 Responses to “Canned Venison Recipes”
  1. kent reed says:

    My buddy and I are going to attempt to can some of the venison he is going to get (hopefully LOL)and can it for the first time . We haven’t canned before and are not sure on the prosses.Should we use a canning bath or a presure cooker? The canning bath would be the cheaper way to go And we are kind of leary of a presure cooker.Your suggestions would be well recieved.

  2. LeAnn Rinehart says:

    Pressure cook- it’s quick and lots easier than water bath canning. 15min vs 3 hours. Do the math. Ask Grandma how to pressure cook.

  3. Ann says:

    When canning deer or any type of meat, PRESSURE CANNING is the only safe way to go. Buy a Ball blue book for the directions, it’s really not hard if you can read and follow directions!

  4. Vicki says:

    I just canned meat for the first time. I did deer and it is a lot easier than wrapping and freezing. There are web sites that give step by step instructions as well. Now I am gathering recipes…

  5. Pony! says:

    Ann is so right!

    I know that folks say you can process meat in a boiling water bath, but you’re really flirting with disaster unless you pressure can the meat.

    If you insist on boiling water bath, you must process for at least SEVEN HOURS.

    But srsly, if you can afford the equipment to go hunting, you can certainly afford to buy a half-way decent pressure canner (Presto makes a reasonably priced canner; All American makes a fantastic canner that costs a bit more, but it has metal-to-metal seals, and you’ll never have to buy rubber gaskets for it).

    Good luck to everyone in putting your food by. It’s an excellent way to maintain food self-sufficiency and keep your family well-fed on HEALTHY food!

  6. Pony! says:

    One other thing: Don’t add fat to the meat you’re canning. You stand a good chance of the seal failing because the fat will rise and can get caught between the sealing compound and jar.

    Has anyone else noticed that deer doesn’t have the strong flavor it had years ago? A hunting friend of mine says it’s because the deer around here are essentially corn fed (we live in an agricultural area).

    I’ve even used the suet to make tallow. Works great for baking, frying, and soapmaking.

  7. tornados says:

    PRESSURE CANNING is the only safe way to go. Buy a Ball blue book for the directions, it’s really not hard if you can read and follow directions!

  8. K-Dawg says:

    Water-bath canning is safe and easy, and only takes 4 hours. Anyone who says pressure-cooking or times over 4 hours are the only way, obviously have not done their homework. The key is clean jars, good seal on the lid, , keeping the water level above the meat while boiling, and when you take the jars out of the water after 4 hours of boiling, listen for the lids to “pop” down as the meat cools and a vacuum is created. Venison canned this way is safe to eat up to a year after it’s canned, with no refrigeration. Also, I avoid putting bullion, salt, onion-soup, garlic, etc…in with the raw venison, because you have limited that entire jar to be used in a recipe that works with that particular spice. Canned venison takes spices readily when used in the your final recipe, so I just can mine un-seasoned.

  9. Janet says:

    If you have deer meat from the year before that has been frozen, can you thaw it out and still can it?

  10. Angelia says:

    I’ve canned venison for the last 30 years, its the only way to go. Canning method is so easy, I was scared at first but as time goes on its gets better. My recipe was a Table spoon of sea salt and a clove of garlic added to the quart jar with the meat and water, it turns out so GOOD!!! makes the best stroganoff. lol… Canning beats water bath any day. and to the comment about canning meat after its been frozen I have done this to, and have not found a problem with it.. just made my family much happier to have more canned venison… Just saying!

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