1 hr 30 mins
A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to me by a friend. Requires a pressure canner.
My Private Note
Units: US | Metric
- 3 lbs venison roast, cut into 1 inch cubes
- clean jars, for canning with lids (Pint or quart)
- 1Remove all fat from meat.
- 2Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
- 3Add 1 tsp salt per pint; 2 tsp salt per quart.
- 4Do not add any water in jars.
- 5Clean jar edge, add ring and top, and turn to fit snugly- not tight.
- 6Add jars to canner and 2 to 3" of water.
- 7Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
- 8Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
- 9Do not put canner under cool water to cool it.
- 10Just go to bed and leave it over night, removing the jars from the canner the next day.
- 11Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
- 12If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
- 13Do not re-process.
- 14This keeps well for 2 years.
- 15Note: A hot-water bath is not adequate for processing meats.
- 16You can use fresh or frozen (thawed) venison for this recipe.
- 17If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.
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Nutritional Facts for Venison - Pressure Canned
Serving Size: 1 (1362 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 755.9
- Calories from Fat 162
- Total Fat 18.1 g
- Saturated Fat 4.2 g
- Cholesterol 122.5 mg
- Sodium 0.0 mg
- Total Carbohydrate 1.3 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 146.4 g