Best 6 Canned Venison Recipes
Title: Savor the Wild: Explore Our Collection of Exquisite Canned Venison Recipes
Introduction:
Welcome to a culinary adventure where the wild meets the table. Canned venison, a delectable and versatile ingredient, awaits your creativity in the kitchen. Our curated collection of recipes unleashes the full potential of this protein-packed meat, transforming it into mouthwatering dishes that will tantalize your taste buds. From hearty stews and succulent roasts to flavorful curries and zesty tacos, our recipes showcase the versatility of canned venison. Get ready to embark on a culinary journey that celebrates the wild and brings the great outdoors to your dinner table.
Recipe 1: Classic Venison Chili:
Indulge in a hearty and comforting classic – venison chili. This recipe combines the rich flavors of canned venison, aromatic spices, and tender beans in a savory broth. Simmered to perfection, this chili is a perfect meal for chilly evenings, game days, or cozy family gatherings.
Recipe 2: Slow-Cooker Venison Roast:
Experience the melt-in-your-mouth tenderness of venison roast, slow-cooked to perfection in a flavorful broth. This recipe requires minimal effort – simply toss the venison, vegetables, and seasonings into your slow cooker and let it work its magic. The result is a succulent and juicy roast that will impress your dinner guests.
Recipe 3: Venison Curry with Coconut Milk:
Take your taste buds on a global adventure with this exotic venison curry. The harmonious blend of aromatic spices, creamy coconut milk, and tender venison creates a rich and flavorful dish. Serve it over fluffy rice or your favorite flatbread for a satisfying and memorable meal.
Recipe 4: Zesty Venison Tacos:
Spice up your taco night with these irresistible venison tacos. Marinated in a zesty blend of chili, cumin, and lime, the venison is grilled to perfection and served with an array of toppings – guacamole, salsa, sour cream, and your favorite taco fixings. Prepare for a fiesta of flavors that will leave you craving more.
Recipe 5: Venison Shepherd's Pie:
Comfort food at its finest, this venison shepherd's pie is a hearty and delicious casserole. Layers of seasoned venison, tender vegetables, and a creamy mashed potato topping come together in perfect harmony. This classic dish is sure to warm your soul on a cold winter day.
Conclusion:
Our collection of canned venison recipes offers a culinary journey that showcases the versatility and deliciousness of this wild game meat. Each recipe is carefully crafted to bring out the best in venison, resulting in dishes that are not only satisfying but also memorable. Whether you're a seasoned cook or a beginner, these recipes will guide you in creating culinary masterpieces that will impress your family and friends. So, gather your ingredients, fire up your kitchen, and embark on a culinary adventure that celebrates the wild and brings the great outdoors to your dinner table.
CANNED VENISON AND WILD RICE CASSEROLE
This tastes great with the canned venison. You could also use ground but would have to brown it first.
Provided by barbara lentz
Categories Casseroles
Time 55m
Number Of Ingredients 10
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,
VENISON MEAT, CANNED
I have been canning venison meat with this recipe for ages. My husband got this "family Secret" recipe from a friend. I guess it's not so secret anymore.
Provided by queenbeatrice
Categories Very Low Carbs
Time 20m
Yield 1 jar, 2 serving(s)
Number Of Ingredients 6
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 RECIPE
Provided by á-73721
Number Of Ingredients 6
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.
CANNED VENISON
This comes out as tender as shredded beef.
Provided by Christi Cook
Categories Wild Game
Time 1h45m
Number Of Ingredients 2
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.
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
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!
Tips:
- Choose venison that is fresh and properly butchered. This will ensure that the canned venison has a good flavor and texture.
- Trim away any excess fat from the venison before cooking. This will help to reduce the amount of grease in the canned venison.
- Cook the venison thoroughly before canning. This will help to kill any bacteria that may be present and make the venison safe to eat.
- Use high-quality canning jars and lids. This will help to ensure that the canned venison is properly sealed and safe to store.
- Process the canned venison according to the directions in the recipe. This will help to ensure that the venison is properly preserved and safe to eat.
Conclusion:
Canning venison is a great way to preserve this delicious and nutritious meat. By following the tips in this article, you can ensure that your canned venison is safe and delicious. With a little planning and effort, you can enjoy canned venison all year long.
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