Best 4 Venison Meat Canned Recipes
**Venison Meat Canned: A Comprehensive Guide to Preserving and Enjoying Wild Game**
Venison, the meat of deer, is a delicious and nutritious wild game that can be enjoyed in various ways. Canning is a fantastic method to preserve venison, allowing you to savor its flavor throughout the year. This article provides a comprehensive guide to canning venison meat, ensuring safe and successful preservation. We'll cover everything from selecting the right cuts of venison to preparing, processing, and canning the meat. Additionally, we'll share a collection of delectable venison canning recipes that showcase the versatility and taste of this wild game. From classic venison stews and soups to creative jerky and pâtés, these recipes will inspire you to make the most of your venison harvest. So, gather your ingredients, prepare your canning equipment, and let's embark on a culinary journey into the world of canned venison.
EASY CANNED VENISON
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
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
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
CANNED VENISON
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
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
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.
Tips for Canning Venison Meat
- Choose fresh, healthy venison meat for canning.
- Trim all fat and silver skin from the meat.
- Cut the meat into 1-inch cubes or strips.
- Pack the meat tightly into clean, sterilized canning jars.
- Add salt and water to the jars, following the recipe's instructions.
- Seal the jars with new, clean lids and rings.
- Process the jars in a boiling water bath for the recommended time.
- Let the jars cool completely before storing them in a cool, dark place.
Conclusion
Canning venison meat is a great way to preserve this delicious and nutritious meat for future use. By following the tips and instructions in this article, you can safely can venison meat that will be enjoyed by your family and friends for months to come.
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