Best 2 Easy Canned Venison Recipes

Dive into the savory world of canned venison, a culinary delight that blends the richness of wild game with the convenience of modern preservation. Experience the joy of creating homemade canned venison using simple, step-by-step recipes tailored to suit every taste preference. Savor the classic flavor of traditional canned venison, enhanced with aromatic spices and herbs. Explore the tangy zest of pickled venison, a perfect addition to salads and sandwiches. Indulge in the smoky goodness of venison jerky, a protein-packed snack that satisfies your cravings. Discover the versatility of venison chili, a hearty and flavorful dish that warms the soul on chilly evenings. Embark on a culinary adventure with our comprehensive guide to canned venison, ensuring a delicious and rewarding experience for both novice and seasoned home canners.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CANNED VENISON RECIPE

Easy Canned Venison Recipe image

Provided by á-73721

Number Of Ingredients 6

Ingredients

makes 1 quart jar
2 pounds cubed lean venison
1 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoon minced garlic
4-6 slices onion

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.

EASY CANNED VENISON

Easy Canned Venison image

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

Ingredients

1 pound cubed lean venison
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon minced garlic
4 slices onion
1 tablespoon minced green bell pepper

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

Tips:

1. Choose the Right Venison Meat: - Select venison meat that has been properly field dressed and cleaned to ensure its quality. 2. Prepare the Venison: - Trim off any excess fat and connective tissue from the venison to improve its texture and flavor. - Cut the venison into 1-inch cubes or strips for easy canning. 3. Marinate the Venison (Optional): - Marinating the venison in a flavorful mixture of herbs, spices, and liquids can enhance its taste and tenderness. 4. Use Quality Canning Jars and Lids: - Make sure your canning jars and lids are clean and in good condition to ensure a proper seal. 5. Follow Proper Canning Techniques: - Follow the recommended canning times and procedures outlined in the recipe or a reputable canning guide to ensure the safety and quality of your canned venison. 6. Store Canned Venison Properly: - Store the canned venison in a cool, dry place away from direct sunlight to maintain its quality and flavor.

Conclusion:

Canning venison is a fantastic way to preserve this delicious and versatile meat for future use. By following these tips and carefully adhering to the canning instructions, you can create delicious and safe canned venison that can be enjoyed for months or even years to come. Whether you're an experienced canner or just starting, dive into the world of venison canning and treat yourself to the satisfaction of creating your homemade canned venison creations.