How To Can Venison
Originally Published in 2010
I canned five pints of venison over the weekend, using my pressure canner for the first time ever. I have to say, having such a large contraption hissing and steaming at you is quite intimidating! At times, it was downright scary. And my husband wasn’t helping. He kept telling me, “Uh, Kendra, maybe you should get back from that thing. No, seriously, Get Back!” He’s so funny.
A friend of ours who hunts had a freezer full of venison. Well, his freezer went out and all of the meat had thawed, so he had to do something with it. He gave us several ziploc bags full of meat, but I knew I couldn’t re-freeze it, and it was way too much to eat within a few days, so I determined to can it.
After looking online for a good recipe for canned venison, I found THIS ONE:
Ingredients per pint jar
- 1 pound cubed lean venison
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon minced garlic
- 4 slices onion
- 1 tablespoon minced green bell pepper (optional)
Place the uncooked venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Stuff the venison into each canning jar along with the onions and bell peppers. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, then screw on the lid and ring.
Place filled jars into your pressure canner and proceed as per manufacturer’s directions. Process pints for 75 min at 10 lbs pressure (or quarts for 90 min. at 10 lbs pressure).
- Serve over rice, mashed potatoes, or noodles.
- Eat it on a sandwich.
- Make venison quesadillas, or tacos.
- Use it in a stew or soup.