Best 6 Canned Venison Recipes

CANNED VENISON AND WILD RICE CASSEROLE

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

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.

CANNED VENISON

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 RECIPE

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

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.

VENISON, BEEF, VEAL, OR LAMB-CANNED

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!