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

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    BeachGirl's Note:

    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.

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    Ingredients:

    Yield:

    quarts

    Units: US | Metric

    • 3 lbs venison roast, cut into 1 inch cubes
    • clean jars, for canning with lids (Pint or quart)

    Directions:

    1. 1
      Remove all fat from meat.
    2. 2
      Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
    3. 3
      Add 1 tsp salt per pint; 2 tsp salt per quart.
    4. 4
      Do not add any water in jars.
    5. 5
      Clean jar edge, add ring and top, and turn to fit snugly- not tight.
    6. 6
      Add jars to canner and 2 to 3" of water.
    7. 7
      Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
    8. 8
      Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
    9. 9
      Do not put canner under cool water to cool it.
    10. 10
      Just go to bed and leave it over night, removing the jars from the canner the next day.
    11. 11
      Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
    12. 12
      If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
    13. 13
      Do not re-process.
    14. 14
      This keeps well for 2 years.
    15. 15
      Note: A hot-water bath is not adequate for processing meats.
    16. 16
      You can use fresh or frozen (thawed) venison for this recipe.
    17. 17
      If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.

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    Ratings & Reviews:

    • on September 27, 2010

      55

      I finally open the first quart of four that I canned last fall. I sereved it with egg noodles and mashed potatoes.
      It was great. Very tender with no gamey flavor at all. The meat was somewhat bland out of the jar, but that is how I perfer it. I can add my own seasoning depending on what I am making.
      My son was very busy during deer season last year and only harvested one. Hope he fills his limit next year and I will can a lot more.
      I have a steer going in in 3 weeks. I will have them freeze me some big sections to can up. Don't know why it woudn't work on beef also.
      Great quick weekday meal. Thanks for the recipe

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 01, 2004

      55

      this is almost exactly like I can venison. It works great. I usually use 2 beef bullion (sp) cubes per quart instead of the salt.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 08, 2009

      Click on http://www.recipezaar.com/bb/viewtopic.zsp?t=279269 for an Illustrated Guide To Canning Meat ~ Wild and Domestic

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

    Read All Reviews (5)

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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
    21%
    Total Fat 18.1 g
    27%
    Saturated Fat 4.2 g
    21%
    Cholesterol 122.5 mg
    40%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 1.3 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 146.4 g
    292%

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