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Easy Canned Venison

Easy Canned Venison

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    5 h 30 m
EWEDIN31

EWEDIN31

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.

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Nutrition

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  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 610 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

DanMan
43

DanMan

9/13/2008

This is great! I can everything but the back straps, and it tastes great from head to tail! And it does not matter if its an old buck or a little doe it always comes out delicious!

cmb22
31

cmb22

2/28/2011

Very good, very easy, great way to use venison. I always do venison this way. When butchering, I save the back straps, loins, jerky roasts, and some for burger or brats. Then I can the rest. It last years and keeps the flavor. Extremely fast and easy to pull out, warm up in a pan, mix in some corn starch/water for gravy, then serve over mashed potatoes or noodles. You should try if you are canning capable.

gina w
21

gina w

12/30/2009

In the past I have done something similar but only used kosher salt. The minced garlic and onion add to it. I love having the meat canned - it is super easy to make deer and noodles or stews/soups

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