Easy Canned Venison Recipe

Learn how to easily can venison, a nutritious and flavorful meat option that is perfect for stews, casseroles, sandwiches, and more. This recipe provides step-by-step instructions for preserving venison in jars, allowing you to enjoy its rich taste year-round. With just a few ingredients and some basic canning equipment, you can have homemade canned venison ready to use in various dishes. Follow this recipe and savor the flavor of tender and juicy venison anytime!

Ingredients

• 4 pounds of venison, cut into chunks
• 2 teaspoons of salt
• 1 teaspoon of black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of paprika
• 4 cups of beef broth
• 4 sterilized quart-sized canning jars with lids and rings

Directions

1. In a large pot, bring the beef broth to a boil.
2. Add the venison chunks to the boiling broth and cook for 10 minutes, skimming off any foam or impurities that rise to the surface.
3. While the venison is cooking, prepare the canning jars by washing them thoroughly with hot soapy water and rinsing well.
4. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and paprika. Mix well.
5. After 10 minutes, remove the venison from the heat and drain the broth.
6. Sprinkle the spice mixture evenly over the venison chunks and toss to coat them thoroughly.
7. Pack the seasoned venison tightly into the sterilized canning jars, leaving about 1 inch of headspace at the top.
8. Pour the reserved beef broth into each jar, covering the venison completely and leaving the 1 inch of headspace.
9. Wipe the jar rims clean and place the lids and rings on top, tightening them just until they are snug.
10. Process the jars in a pressure canner at 10 pounds of pressure for 90 minutes (adjust the pressure and time according to your canner's instructions).
11. After the processing time is complete, turn off the heat and let the canner cool naturally until the pressure gauge reads zero.
12. Carefully remove the jars from the canner and place them on a towel-lined countertop.
13. Allow the jars to cool undisturbed for 12 to 24 hours.
14. Check the seals of the jars by pressing down on the center of each lid. If it doesn't move or make a popping sound, the jars are sealed properly.
15. Label the sealed jars with the date and store them in a cool, dark place for up to 1 year.
16. When ready to use, simply open a jar of canned venison, drain any excess liquid, and incorporate the meat into your favorite recipes.

Interesting Facts