Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.

    Advertisement
  • Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.

  • Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

Nutrition Facts

128.2 calories; 23.3 g protein; 1.7 g carbohydrates; 85.5 mg cholesterol; 610.4 mg sodium. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/13/2008
This is great! I can everything but the back straps, and it tastes great from head to tail! And it does not matter if its an old buck or a little doe it always comes out delicious! Read More
(64)

Most helpful critical review

Rating: 1 stars
11/14/2011
You don't state what size jar you are using, pints? If so, quarts should be processed for 90 minutes, correct? Read More
(24)
31 Ratings
  • 5 star values: 29
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/13/2008
This is great! I can everything but the back straps, and it tastes great from head to tail! And it does not matter if its an old buck or a little doe it always comes out delicious! Read More
(64)
Rating: 5 stars
09/13/2008
This is great! I can everything but the back straps, and it tastes great from head to tail! And it does not matter if its an old buck or a little doe it always comes out delicious! Read More
(64)
Rating: 5 stars
02/28/2011
Very good, very easy, great way to use venison. I always do venison this way. When butchering, I save the back straps, loins, jerky roasts, and some for burger or brats. Then I can the rest. It last years and keeps the flavor. Extremely fast and easy to pull out, warm up in a pan, mix in some corn starch/water for gravy, then serve over mashed potatoes or noodles. You should try if you are canning capable. Read More
(45)
Advertisement
Rating: 5 stars
12/30/2009
In the past I have done something similar but only used kosher salt. The minced garlic and onion add to it. I love having the meat canned - it is super easy to make deer and noodles or stews/soups Read More
(31)
Rating: 1 stars
11/14/2011
You don't state what size jar you are using, pints? If so, quarts should be processed for 90 minutes, correct? Read More
(24)
Rating: 5 stars
11/24/2011
I'm not the biggest fan of venison, but this recipe is delicious. We got an old buck this year and I was concerned it might be too game-y. I mostly followed the recipe (without the peppers), but I didn't mix the meat and spices in a bowl first. It produces so much liquid that the spices get well-mixed during the canning process. I used quart jars (must process for 90 minutes). I placed the cubed venison in the jars with some onion and a few garlic cloves on top. I sprinkled the salt and pepper on top of that. I used 1 teaspoon for the quart and found it to be almost a little too salty, so the next time I made it, I used slightly less than 1 tsp. It's not the most attractive concoction in a clear jar, but it's really tasty and tender. We gave some to a friend who absolutely loved it. We've used it as is and mixed with bbq sauce, seasoned black beans, or a canned tomato/black-eyed pea mix. It's very versatile. It's a keeper! Read More
(24)
Advertisement
Rating: 5 stars
09/01/2011
We love canned venison and with several deer hunters in our house this is a great way to use some of the meat. People that swear they won't eat venison, love this and usually ask to take a jar home. :) This can be processed in quarts too. Just adjust your time in the pressure canner to 90 minutes. Read More
(16)
Rating: 5 stars
12/17/2013
Rather than salt, I use 2 bouillon cubes, as they are mostly salt, and add a little flavor. (I do quart jars). Some jars get a few mushrooms added as well. 4 or five jalapeno slices add a nice mild heat and great flavor. No need to be shy with the garlic either. Read More
(12)
Rating: 5 stars
09/27/2014
If you are canning meat, you MUST use a pressure canner. Meat is a low acid food and a hot water bath canner will not heat up enough to kill botulism spores no matter how long you can them. Only the steam of a pressure canner gets hot enough. You can only use hot water bath safely for high acid foods like jams and salsa. Read More
(11)
Rating: 5 stars
07/16/2012
I love this recipe but I do add one clove garlic per quart jar adding equal amount spices, onion,peppers divided up for each jar for more exact flavor. Makes excellant sandwich spread when you open a canned jar up pour into a bowl just add mayo or miracle whip what ever is your favorite and pickle relish mix to combine slather onto your favorite bread and enjoy! Read More
(10)