Best 3 Venison Beef Veal Or Lamb Canned Recipes

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Indulge in a culinary journey with our diverse selection of canned venison, beef, veal, and lamb recipes. These versatile meats offer a rich and flavorful experience, perfect for creating hearty stews, savory sauces, and delectable pies. Whether you're a seasoned cook or just starting out, our collection of recipes caters to every skill level and taste preference. Discover the unique characteristics of each meat and explore new ways to incorporate them into your favorite dishes. From classic venison chili to elegant beef bourguignon, our recipes promise to tantalize your taste buds and leave you craving more. So, gather your ingredients, grab your cooking utensils, and embark on a culinary adventure with our canned venison, beef, veal, and lamb recipes.

Let's cook with our recipes!

EASY CANNED VENISON



Easy Canned Venison image

Make meals a cinch with this easy canned venison recipe. Eat it as is warmed up or on a bed of rice or mashed potatoes or use it as a quick addition to soups, stews, chili, and sandwiches.

Provided by Danielle McCoy

Categories     Preserving Food

Time 1h25m

Number Of Ingredients 4

6 Pounds Venison (cut into 1" cubes or sliced into thin strips)
6 teaspoons Salt (divided)
3 Tablespoon Onion (diced, divided) optional
6 Cloves of Garlic (divided) optional

Steps:

  • Start by sanitizing your jars and washing lids and rings. I generally sanitize my jars in the dishwasher and just wash the lids and rings before getting started on canning day.
  • Cut the venison into 1" cubes or thin slices trying to make sure to remove as much fat and silverskin as possible.
  • Chop up onion and separate garlic cloves from bulb of garlic removing the outer shell.
  • Pack the jars tightly with meat, a ½ Tablespoon of chopped onion, and one clove of garlic. I usually add the garlic and onion to the bottom and pack the meat on top of those.
  • Leave a generous 1" of headspace at the top. If you see a lot of air pockets, use a spatula along to remove the air pocket and push the meat down into the space. You want this to be as tightly packed as you can manage, but you probably won't get all of the air pockets. That's ok, just get as many of the big ones as you can.
  • Once you have the jars packed, sprinkle ½ teaspoon of salt onto the top of the meat.
  • Wipe the jar rim with a clean, damp cloth and center the lid on the jar. Tighten the ring to finger tight.
  • Place the jars in your pressure canner. Add about 3" of water and a Tablespoon of vinegar to your canner. Tighten the lid to the top.
  • Start with high heat and allow the water to come to a boil until steam begins escaping the vent. Allow canner to vent for 10 minutes.
  • Place the weight on the vent. You'll need a 10 pound weight under 1,000 ft and 15 for over 1,000 ft.
  • Allow the canner to come to pressure. Once the weight starts jiggling, reduce the heat to medium. You should continue to see and hear your weight jiggle every 10 to 15 seconds once you reduce the heat.
  • Process pint jars for one hour fifteen minutes. You can can this in quarts, which you will process for 90 minutes.
  • Once the jars have processed, turn off the heat and allow the canner to come down to 0 pressure naturally. Once the canner reads 0 pressure, carefully remove the lid and allow the jars to sit for another 2 minutes.
  • Remove the jars to a towel-lined counter to sit undisturbed for 12 to 24 hours before checking the seal. Store good seals in a cool dark place. If one doesn't have a good seal, place in the refrigerator to eat within a few days.

Nutrition Facts : Calories 171 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 3 grams fat, Fiber 0 grams fiber, Protein 34 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1/2 Cup, Sodium 593 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

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

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

CANNED VENISON



Canned Venison image

This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat.

Provided by barefootmommawv

Categories     Deer

Time 2h

Yield 5-7 quarts

Number Of Ingredients 4

10 lbs raw cubed venison
5 -7 beef bouillon cubes
2 large onions, cut into thick strips (8ths)
canning salt

Steps:

  • Raw pack:.
  • Add 1 tsp canning salt per quart jar.
  • Add 1/2 beef bouillon cube to each jar.
  • Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
  • Remove air bubbles leaving 1 inch head space. Affix two part lids.
  • Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.

Nutrition Facts : Calories 1112.7, Fat 22.3, SaturatedFat 8.8, Cholesterol 762.2, Sodium 1388.5, Carbohydrate 7, Fiber 1, Sugar 3.5, Protein 207.1

Tips:

  • Choose the right meat: Venison, beef, veal, and lamb are all excellent choices for canning. Venison is a lean meat with a slightly gamey flavor, while beef is a more robust meat with a beefy flavor. Veal is a tender meat with a mild flavor, and lamb is a flavorful meat with a slightly fatty texture.
  • Prepare the meat properly: Trim the meat of all fat and connective tissue. Cut the meat into 1-inch cubes or strips.
  • Brown the meat: Browning the meat helps to seal in the flavor and prevent it from becoming dry during canning. To brown the meat, heat a large skillet over medium heat. Add the meat and cook, stirring occasionally, until it is browned on all sides.
  • Add the other ingredients: After the meat is browned, add the other ingredients called for in the recipe. This may include water, broth, vegetables, spices, and herbs.
  • Bring the mixture to a boil: Bring the mixture to a boil over medium heat. Then, reduce the heat to low and simmer for the time specified in the recipe.
  • Fill the jars: While the mixture is simmering, sterilize the jars and lids. Then, fill the jars with the hot mixture, leaving 1 inch of headspace at the top of each jar.
  • Process the jars: Place the jars in a boiling water bath canner and process for the time specified in the recipe. Once the processing time is complete, remove the jars from the canner and let them cool.

Conclusion:

Canning venison, beef, veal, or lamb is a great way to preserve these meats and enjoy them all year long. By following the tips and steps outlined in this article, you can safely and easily can these meats at home. So, next time you have a surplus of venison, beef, veal, or lamb, be sure to try canning it.

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