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    You are in: Home / Recipes / Venison, Beef, Veal, or Lamb-canned Recipe
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    Venison, Beef, Veal, or Lamb-canned

    Average Rating:

     3 Total Reviews

    Showing 1-3 of 3

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    • on February 15, 2008

      Success!!! I was afraid to try, but I did it! I have canned non acid veggies before, but never meat. My grandma used to can meats all the time and now I am brave and will venture out to other meats. Chicken is next! Thanks Sharon, this was so easy and turned out great!

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    • on June 03, 2007

      I've always wanted to try to can beef, and am glad I found your recipe. It was easy to follow, and they all turned out beautiful. I made the hot broth and thought that helped to flavor the meat in the jar. Outstanding!

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    • on February 01, 2007

      this is a great recipe from a wonderful cook check out her recipes they are wonderful, good luck at duke . dee

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    Nutritional Facts for Venison, Beef, Veal, or Lamb-canned

    Serving Size: 1 (454 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 573.3
     
    Calories from Fat 143
    25%
    Total Fat 15.9 g
    24%
    Saturated Fat 5.4 g
    27%
    Cholesterol 263.9 mg
    87%
    Sodium 259.3 mg
    10%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 100.2 g
    200%
    Detailed Nutrition Values About Nutrition Info
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