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VENISON CANNED

CANNED VENISON

Venison meat Cut up venison into approximately 1 1/2 inch cubes. Soak venison overnight in salt water. Next day rinse venison and drain on old towels or something absorbent. Pack quart jar 3/4 full. Add about 1/4 to 1/2 teaspoon salt. Don't add any liquid, it makes its own broth. Seal cans and boil in canner 4 hours in water bath.

Listing Last Modified: Sat Jun 11 2005

 


Views: 59

CANNED VENISON

Cut venison into 1-1 1/2 inch pieces. Rinse venison in cold water until pinkish/grey in color. Drain. Pack into canning jars to the neck of the jar. Add to each jar 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 heaping tablespoon lard. Clean sealing edge of jar with clean cloth to remove any excess food particles. Put lid on jar and screw band tight. Place jars in water bath canner making sure jars are covered with water at all times. Once water starts to boil, canning time is 3 hours. After canning time is over, remove from canner and cool on cloth or rack. Check to make sure jar is sealed and store in a cool dry place.

Listing Last Modified: Sat Jun 11 2005

 


Views: 60

CANNED VENISON

Cut meat in small chunks. Prepare jars and boil lids. Pack jars with raw meat tightly to 1 1/2 inches from the top of the jar. Add 1 teaspoon canning salt to each quart. Make sure the top of the jar is free of grease. Seal and process in hot water bath for 3 1/2 hours.

Listing Last Modified: Sat Jun 11 2005

 


Views: 66

CANNED VENISON

Fill sterile quart jars firmly with bite-size pieces of lean venison to 1/2 inch from top. Add 1 1/2 teaspoon pickling salt to each jar. Secure lids and process at 15 pounds of pressure for 90 minutes. Makes its own broth. Tastes like the tenderest of beef. No wild flavor! Use on buns for sandwiches. Thicken and add steamed vegies for delicious stew. Use with Chinese vegies and thicken with cornstarch for chow mein. Add mushrooms and sour cream to thickened, canned venison for a quick stroganoff.

Listing Last Modified: Sat Jun 11 2005

 


Views: 68

HOME CANNED VENISON TIPS

Add 1 bouillon cube to each jar of cut venison. Add pepper and 1 teaspoon salt to the top of each jar. Pressure cook as usual. Tastes like beef.

Listing Last Modified: Sat Jun 11 2005

 


Views: 60

VENISON CANNING

Mix bouillon as directed. Put small clove of garlic in sterilized jar with small slice of onion. Put cubed venison in jars and add 2 tablespoons of beef bouillon. Put on lids and seal and process in hot water bath for 4 hours.

Listing Last Modified: Sat Jun 11 2005

 


Views: 59