Canned venison

[Rip_Some_Lip]

I did a quick search but didnt find any recipes for canned venision. I have been wanting to do a batch for years and I have eveything to do it with now. I would appreciate any tips or recipies you can share. Thanks.

[LABS4ME]

Mine is simple. Pack jars with clean venison. Leave 3/4 - 1" headspace

Put in one clove garlic, couple of onion slices and some (I believe I did 1 tblsp) powdered beef stock starter or a couple of boullion cubes a little bit of black pepper and a little salt. Not much. I have exact measurements and will try to look them up when I get home. I have been told the fancier you get with it, the less tastey it becomes. I do not use water as it creates it's own juices.

PRESSURE can for one hour pints and 90 minutes for quarts. Do not do in a porcelien canner. Pressure canning increases the boiling point insuring complete destruction of bacteria.

Awesome! great in everything. My son makes easy stroganoff and no one would be able to tell if it's beef or venison. Very tender to boot. chili, fajitas, stew... it's all good! even BBQ sammies in about 15 minutes!

Good Luck!

Ken

[Rip_Some_Lip]

I did see a thread about it, thanks. I am using a pressure cooker to do it. I will give it a try. Have to grind some burger tonight too.

[BobT]

Mine is simple. Pack jars with clean venison. Leave 3/4 - 1" headspace

Put in one clove garlic, couple of onion slices and some (I believe I did 1 tblsp) powdered beef stock starter or a couple of boullion cubes a little bit of black pepper and a little salt. Not much. I have exact measurements and will try to look them up when I get home. I have been told the fancier you get with it, the less tastey it becomes. I do not use water as it creates it's own juices.

PRESSURE can for one hour pints and 90 minutes for quarts. Do not do in a porcelien canner. Pressure canning increases the boiling point insuring complete destruction of bacteria.

Awesome! great in everything. My son makes easy stroganoff and no one would be able to tell if it's beef or venison. Very tender to boot. chili, fajitas, stew... it's all good! even BBQ sammies in about 15 minutes!

Good Luck!

Ken

Pretty much the same as mine but mine is simpler. Just dry pack (no added water) the jars with cubed venison and drop in one beef bouillon cube. No other spices required. Makes a great and simple stroganoff.

Saute onions, celery, and mushrooms in butter until crisp tender. Add these to Cr. Mushroom soup, the venison, pepper to taste, and simmer till heated through. Just before serving add sour cream to taste and serve over egg noodles.

[RK]

Hiya -

Like the others, I keep it simple. The above suggestions are all good, and Montreal Steak seasoning isn't bad either.

One of my family's favorite ways to eat canned venison is heat it in a sauce pan, throw it on sandwich rolls with some caramelized onions and provolone cheese, and put them under the broiler until the cheese melts. Great fast dinner.

Canned venison is way overlooked. Love the stuff.

[hockeybc69]

I have never tasted the stuff and really need to try it..........

[Whoaru99]

Ohhhhh....canned venison is AWESOME. Looks nasty in the jar but wow, talk about tender and delicious.

I made some years back. I think all I added was a slice of onion and a bit of salt to each jar.

If you have a family or don't mind leftovers quarts are fine, but it's surprising how much meat you can pack into a quart jar. Considering I'm single next time around I'd probably do pint jars at the expense of a bit more work.

[Rip_Some_Lip]

Im going to do pints for the first batch. Does anyone know how much a pint takes..1 pound or more? I have to thaw some out to do a batch and was wondering how much to take out.

[BobT]

I guess I never really paid attention to how much weight I put in my quart jars. What I do know is that I pack it in to about 1" from the top. Would I be way off to suggest perhaps 2# or maybe 2-1/2# to a quart jar?

[Rip_Some_Lip]

Do you pack the meat in the jars pretty tight then Bob? Does it shrink when it cooks? I think I might try to do some canning this weekend.

[Walleyehooker]

I wouldnt do pints as it shrinks down and you wont have much in each jar.

[Walleyehooker]

This will help you out to can SAFELY

http://www.extension.umn.edu/distribution/nutrition/DJ0516.html

[BobT]

I pack it firm but I don't force it in. Yes, there is some shrinkage when it is done.

[Whoaru99]

That's what I recall too. Should be packed in firm, but not mashed. You don't want a bunch of air space between the chunks because that'll increase the headspace in the jar when it cooks and too much headspace can contribute to not sealing.

[Walleyehooker]

The chunks will settle in fairly tight wich is normal. After they are processed the meat will be tight in the jar and you have to break it up some to get it out of the jar.

[Whoaru99]

Right, but you have to (or should, IMO) work it to get out the air spaces within reason.

For anyone that wants to do canning I highly recommend Ball's Blue Book of Canning.

[Rip_Some_Lip]

I have the blue book and have the U of M ext. HSOforum bookmarked and read. I think I will do some qts and pints this weekend and will let you know how it turns out. Thanks for the tips.

[BobT]

The chunks will settle in fairly tight wich is normal. After they are processed the meat will be tight in the jar and you have to break it up some to get it out of the jar.

This is why I make sure to use wide mouth jars.

[Dark Cloud]

Made a "hot dish" with canned venison last night that was outstanding!

Browned up 1 lb of ground venison and put it in a casserole dish

Then added a quart of canned venison

Now a bag of mixed veggies

Then I mixed together one can each of condensed cream of mushroom, cream of celery, and "old fashioned" veggie soup - I left them condensed and spread em over the veggies and meat

Then I covered the mess with a bag of hash browns

Bake at 375 for an hour

I also added some salt, pepper, and cajun seasoning to the layers.

It was a great way to use the canned venison as I dont like to use it in anything that needs stirring as it falls apart so easily

[Leaky]

Yum!

[nbadger23]

I love venison but I've yet to can it in a way that I've liked. It definitely come out tender but to me it's tasteless and dry. I am amazed I'm saying that as I've tried multiple ways of canning it and it tends to sit on the shelf for quite a while and I don't look forward to it. Last time I added carrots and potatoes in as well as multiple seasonings but it tastes to me like a piece of venison would if you simply boiled it?

I'm thinking that the next time I try it I might cut in thin slices as opposed to cubes? Would it be ok for me to add some olive oil in as well or would that mess anything up? My preferred method of eating venison is marinated in montreal steak seasoning and olive oil, then grilled so I"m thinking about just moving that same marinade over to the canning jar?