5
Submitted by BeachGirl
"A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to me by a friend. Requires a pressure canner."
- Ready In:
- 2hrs
- Ingredients:
- 2
- Yields:
-
2-3 quarts
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ingredients
- 3 lbs venison roast, cut into 1 inch cubes
- clean jars, for canning with lids (Pint or quart)
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directions
- Remove all fat from meat.
- Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
- Add 1 tsp salt per pint; 2 tsp salt per quart.
- Do not add any water in jars.
- Clean jar edge, add ring and top, and turn to fit snugly- not tight.
- Add jars to canner and 2 to 3" of water.
- Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
- Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
- Do not put canner under cool water to cool it.
- Just go to bed and leave it over night, removing the jars from the canner the next day.
- Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
- If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
- Do not re-process.
- This keeps well for 2 years.
- Note: A hot-water bath is not adequate for processing meats.
- You can use fresh or frozen (thawed) venison for this recipe.
- If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.
Questions & Replies
-
Why can I not add liquid when raw packing venison? Is there any harm in adding liquid?
-
Once the jars are in the pressure cooker does the 75 minutes start then or when the top starts to jiggle?
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Reviews
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this is almost exactly like I can venison. It works great. I usually use 2 beef bullion (sp) cubes per quart instead of the salt.
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I finally open the first quart of four that I canned last fall. I sereved it with egg noodles and mashed potatoes. <br/>It was great. Very tender with no gamey flavor at all. The meat was somewhat bland out of the jar, but that is how I perfer it. I can add my own seasoning depending on what I am making. <br/>My son was very busy during deer season last year and only harvested one. Hope he fills his limit next year and I will can a lot more.<br/>I have a steer going in in 3 weeks. I will have them freeze me some big sections to can up. Don't know why it woudn't work on beef also. <br/>Great quick weekday meal. Thanks for the recipe
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Click on http://www.recipezaar.com/bb/viewtopic.zsp?t=279269 for an Illustrated Guide To Canning Meat ~ Wild and Domestic
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I have used this venison for beef and noodles, added barbaque sauce or anything else you might think of that uses canned beef. I also add bullion.
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this is how my ex mother in law made it she used in gravy that i will put on my site it is really good thanks dee
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RECIPE SUBMITTED BY
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,
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