Recipes For Canning Venison Meat

John Blinks

7 min read

·

Aug 02, 2024

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Recipes for Canning Venison Meat

Venison is a lean and flavorful game meat that can be enjoyed in a variety of ways. Canning is a great way to preserve venison and make it available year-round. Here are some recipes for canning venison meat:

Safety First:

• Always use a pressure canner: Venison, like all meats, needs to be processed at a high temperature to kill bacteria and ensure safety.
• Follow USDA guidelines: The USDA provides specific instructions for canning meat. Ensure you are following these guidelines carefully.
• Use quality ingredients: Use fresh, high-quality venison and other ingredients for the best results.

Venison Stew

Ingredients:

• 2 pounds venison, cut into 1-inch cubes
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups beef broth
• 1 tablespoon flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary

Instructions:

1. Brown the venison: In a large Dutch oven or pot, brown the venison over medium heat.
2. Add vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Make the gravy: Whisk the flour into the beef broth. Add the broth mixture to the pot and bring to a simmer.
4. Season and simmer: Stir in the salt, pepper, thyme, and rosemary. Reduce heat and simmer for 1-2 hours, or until the venison is tender.
5. Can the stew: Ladle the stew into sterilized pint jars, leaving 1 inch of headspace. Wipe the rims clean, seal with lids and rings, and process in a pressure canner according to USDA guidelines.

Venison Chili

Ingredients:

• 2 pounds venison, ground
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (15-ounce) can diced tomatoes, undrained
• 1 (10-ounce) can diced green chilies
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Brown the venison: In a large pot, brown the ground venison over medium heat. Drain any excess fat.
2. Add vegetables and spices: Add the onion, garlic, chili powder, cumin, salt, and pepper. Cook until the onion is softened, about 5 minutes.
3. Add remaining ingredients: Stir in the kidney beans, pinto beans, diced tomatoes, and green chilies. Bring to a simmer.
4. Cook and can: Simmer the chili for 30 minutes, or until the flavors have melded. Ladle the chili into sterilized pint jars, leaving 1 inch of headspace. Wipe the rims clean, seal with lids and rings, and process in a pressure canner according to USDA guidelines.

Venison and Wild Rice Soup

Ingredients:

• 2 pounds venison, cut into 1-inch cubes
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cups chicken broth
• 1 cup wild rice
• 1/2 cup chopped fresh parsley
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Brown the venison: In a large pot or Dutch oven, brown the venison over medium heat.
2. Add vegetables and broth: Add the onion, carrots, celery, and chicken broth to the pot. Bring to a simmer.
3. Add wild rice: Stir in the wild rice. Simmer for 30 minutes, or until the rice is tender.
4. Make the roux: In a separate saucepan, melt the butter over medium heat. Whisk in the flour. Cook for 1 minute, stirring constantly.
5. Combine and season: Slowly whisk the roux into the soup. Stir in the parsley, salt, and pepper. Simmer for 10 minutes.
6. Can the soup: Ladle the soup into sterilized pint jars, leaving 1 inch of headspace. Wipe the rims clean, seal with lids and rings, and process in a pressure canner according to USDA guidelines.

Enjoy your canned venison! These recipes are just a starting point. Get creative with your own variations and enjoy the deliciousness of home-canned venison.