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    You are in: Home / Recipes / Canned Venison Recipe
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    Canned Venison

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    barefootmommawv's Note:

    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.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Raw pack:.
    2. 2
      Add 1 tsp canning salt per quart jar.
    3. 3
      Add 1/2 beef bouillon cube to each jar.
    4. 4
      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.
    5. 5
      Remove air bubbles leaving 1 inch head space. Affix two part lids.
    6. 6
      Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.

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    Ratings & Reviews:

    • on February 02, 2009

      55

      Have used this recipe for years. My family really enjoys this. You can use this so many different ways. One of our favorite ways is to open and drain. Mix a can of cream of chicken soup, a pack of onion soup mix and stir into the meat. put in a baking dish and bake for about 30 minutes. Serve with mashed potatoes or rice. Delicious and easy! I also use it with soups or stews.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2011

      55

      Wonderful flavor. I didn't realize that I hadn't reviewed this until I was setting up a cookbook for 2011 canning seasons.
      I have used this recipe to can both Venison and beef, Both turned out great.
      What a wonderful canned meat for a quick meal.
      I make up a batch of mashed potatos and cook up some quality egg noodles. Reheat the canned meat, mix it with the noodles and serve over the potatoes. What a wonderful quick meal.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2011

      55

      For a couple years now, we've been canning venison. It can be used for MANY things. Use it as you would use beef! I've made venison pull-aparts (by shredding up the canned venison, adding b.b.q. sauce and heating in the microwave) and venison fahitas (follow directions on package & add venison meat during the last few minutes-just enough to heat up the meat.), just to name a few..... Be creative...many things can be done!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Canned Venison

    Serving Size: 1 (3730 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1112.6
     
    Calories from Fat 200
    18%
    Total Fat 22.2 g
    34%
    Saturated Fat 8.7 g
    43%
    Cholesterol 762.2 mg
    254%
    Sodium 1388.5 mg
    57%
    Total Carbohydrate 7.0 g
    2%
    Dietary Fiber 1.0 g
    4%
    Sugars 3.5 g
    14%
    Protein 207.0 g
    414%

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