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Canning Venison

post #1 of 7
Thread Starter 
My wife is looking for a good, tried and true recipe for canning venison. Hoping a SMF member may have a good one. Thanks in advance !!!
post #2 of 7
Assuming your wife knows the basics of canning......

Our group of deer hunters cans about 50 qts. each year with a very simple recipe.

Pack the jars to 1" from the top with cubed venison. (we use trimmings from other cuts and front leg/shoulder meat mostly)

Fill jars with hot water to just above the meat, using a wooden spoon handle to get any air bubbles out.

Add 1 tsp. Kosher salt and 1 beef boullion cube. (we use Knorr brand)

Cover with flats/lids.

put 1/2" water in canner...add jars...and bring pressure up to 10 lbs.

Keep @ 10 lbs. pressure for 1 1/2 hours.

Allow jars to cool slowly.

Works great in stews or a "beef-n-noodle" type dish..PDT_Armataz_01_34.gif

post #3 of 7
Thread Starter 
Thanks for posting and my wife is a canning nut !!!
post #4 of 7
Sounds like Eric has it down pat. I posted on another forum that you don't need to add water. I forgot to mention that the jar won't be full to the top either. Maybe I'll try Eric's recipe this year.
post #5 of 7
post #6 of 7
I love to can venison. I add GARLIC to mine. I break up a clove and put a piece (at least) in each jar.
post #7 of 7


When i can mine, i use no water ora salt, but i do go to the store and find the fattest beef roast i can find and put one chunk of it in each jar. Makes great noodles ala bambea.
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