It’s been a quiet past week here on the blog as we’ve been BUSY around here! We finally got a deer, which means processing, packaging, and a little canning too. And because of our luck, I was able to put together a how-to post on canning up some venison! There are many ways which you can can venison, but I wanted to share with you my personal favorite way. It results in a ready-to-eat product that will likely turn any non-venison eater into a fan! It’s delicious. {Try it for yourself!}
-deer meat {preferably hind quarters where your roast meat would come from}
-carton of beef broth
-water
-onion soup mix
-prepared jars, lids, and bands
-pressure canner
Step 1:
Cube up the meat {to stew meat size, approx. 1-2″}. Divide between a few different pans for quicker cooking.
Step 2:
Divide the beef broth between your pans. Add additional water {if needed} to nearly cover the meat. Divide packet of onion soup mix between the pans. Stir.
Step 3:
Simmer meat {stirring occasionally} until browned through.
Step 4:
Using a slotted spoon, fill hot jars with meat leaving 1″ head space. Ladle in broth over the meat, leaving 1″ head space. Run a non-metallic utensil down the sides to release trapped air bubbles. Secure lids and bands; process in a pressure canner using the chart below:
The result is a fully cooked meal canned in broth that can readily be made into delicious gravy. Amazing!
Alternative Method:
You can take a shorter, easier route {although I much prefer the flavor of my recipe). You can simply cube up the venison and add to jars without any additional liquid or pre-cooking. The meat will create its own juices. Simply pack raw into jars and process for the same amount of time. A great option if you are short on time.
Recipes Using This Canned Venison:
Homesteader Casserole
Don’t forget to adjust pressure for your altitude
Don’t forget to adjust pressure for your altitude
Interesting! I didn’t know you could do this. My husband isn’t a big hunter, but he did get a deer a couple years ago. Since then no luck though.