Tuesday, November 29, 2011

Canned Venison

 Canned Venison

Trim venison of all fat and cartilage and chop into small pieces.

Put venison into skillet and just cook until just slightly browned on all sides. (Use very little oil)

Put into hot jars fill jars with hot water or broth leaving 1" head space( I fill mine with a weak beef broth)

Seal jars with hot lids and rings and place in pressure cooker. 

Cook at 10 pounds pressure for 90 minutes. 

This is great for stew, chunky chili, venison soup, and  even pot pie.

Blessings from The Holler


  1. I am hoping to get a deer this year! They are all over the place unlike last year. I'm not a hunter so we shall see. I usually put mine in the freezer, but I can see the advantage to canning. Can you say "Ice Storm"?

  2. Thank you for this wonderful recipe, CQ! :-)

  3. Thanks so much for this recipe! I was talking with a neighbor at a chili supper a couple of weeks ago and she said she hadn't canned venison in years--I'll be passing this on to her, too.

  4. Replies
    1. Beef and noodles, stews and soups mostly also venison pot pie.

  5. I raw pack mine with 1 beef bullion cube, larger chunks. 15 pounds for 90 minutes, for me though. I have even got meat out of the freezer and canned it. Saves freezer space, and you can make a philly cheese steak in minutes!


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