Best 2 Easy Canned Venison Recipes

Welcome to the ultimate guide to cooking easy canned venison! With canned venison, you have a versatile, affordable, and convenient protein source that can be transformed into a variety of delicious meals. Whether you're a seasoned chef or a beginner in the kitchen, this article will provide you with the inspiration and instructions you need to create mouthwatering dishes that will impress your family and friends. From hearty stews and savory skillet meals to creative pasta dishes and flavorful soups, we'll explore a range of recipes that showcase the unique flavors of canned venison. So, gather your ingredients, prepare your cooking utensils, and let's embark on a culinary journey to discover the best ways to cook easy canned venison.

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:

Choose high-quality venison that has been properly butchered and processed.
Use a pressure canner to ensure that the venison is safely processed and free of harmful bacteria.
Follow the canning instructions carefully, paying attention to the processing times and pressures.
Use clean jars and lids to ensure a proper seal.
Store the canned venison in a cool, dark place.

Conclusion:

Canning venison is a great way to preserve this delicious and nutritious meat. By following these tips, you can ensure that your canned venison is safe, delicious, and enjoyable. So next time you have a successful hunting trip, be sure to can some of your venison to enjoy all year long.