Easy Canned Venison

Make quick and easy meals by canning venison and keeping it on hand to use in soups, stews, and sandwiches. Or, heat some up and serve it with rice, potatoes, noodles, or vegetables. Just scale the recipe based on how much venison you have to can.


Recipes · Meat and Poultry · Game Meats · Venison


Prep Time: 15 mins
Cook Time: 1 hrs 25 mins
Total Time: 5 hrs 40 mins
Additional Time: 4 hrs
Servings: 4
Yield: 1 pint

Ingredients

Ingredients List

  • 1 pound cubed lean venison

  • 1 teaspoon minced garlic

  • 1 teaspoon salt

  • ΒΌ teaspoon ground black pepper

  • 4 slices onion

  • 1 tablespoon minced green bell pepper (Optional)


Directions

  1. Inspect a pint-sized jar for cracks. Immerse in simmering water for 5 minutes. Wash a new, unused lid and ring in warm soapy water.

  2. Meanwhile, toss venison, garlic, salt, and pepper in a large bowl until well combined.

  3. Place venison into the sterilized jar along with onion and bell pepper. Wipe the rim with a clean, damp cloth, and seal with lid and ring.

  4. Place the jar into a pressure canner filled with water according to manufacturer's instructions. Cover 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 the heat in order to maintain this pressure. Process for 75 minutes, watching the gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off the heat and allow the canner to cool until the gauge reads 0 psi.

  5. Once the pressure has subsided and the canner is safe to open, remove the jar and set on a rack to cool. 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 (per serving)

Nutrition Facts
128 Calories
3g Fat
2g Carbs
23g Protein


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