Best canned venison recipes! Let’s hear them!

[Whitpirate]

We prefer to do a "hot pack" method. And we tend to go easy on the spices as you can always add that later for specific dishes. I like a little sea salt and garlic powder (1/2 t each in a pint) typically, or some Montreal Steak Seasoning.

What I like best about canning is you can can up the tougher cuts without worrying much about tendons and gristle and they turn out tender and tasty.

The hot pack we use is pretty close to this:https://www.theprairiehomestead.com/2015/01/canning-meat.html

She's got a few good tips and tried and true recipes on there.

I've used several of her batch lists now to good result.

[Remnar]

 A "recipe" That I kind of forgot about as I/we have only done it  a couple times . Once was do to a freezer going out and all the packages in the door and very outside had thawed about 3/4 of the way. luckily one layer in was still frozen.  I Knew I coud refreeze it but decided to try something different and maybe preserve better quality.

It was mostly burger and breakfast sausage . The we above is my stepmom she had done it before .

Make patties the diameter of the jar, brown them hard hot and fast in bacon grease ,pack jars with patties . I think it was the same time and pressure as regular meat but cant remember for sure she was the mastermind. Im sure the Ball book has it in there.

Texture turned out a little soft eating it straight . But it makes awesome country gravy,sloppy joes , etc. And of course shelf stable
We did it another time for the hell of it . But it is alot more work .

[hunter399]

A "recipe" That I kind of forgot about as I/we have only done it  a couple times . Once was do to a freezer going out and all the packages in the door and very outside had thawed about 3/4 of the way. luckily one layer in was still frozen.  I Knew I coud refreeze it but decided to try something different and maybe preserve better quality.

It was mostly burger and breakfast sausage . The we above is my stepmom she had done it before .

Make patties the diameter of the jar, brown them hard hot and fast in bacon grease ,pack jars with patties . I think it was the same time and pressure as regular meat but cant remember for sure she was the mastermind. Im sure the Ball book has it in there.

Texture turned out a little soft eating it straight . But it makes awesome country gravy,sloppy joes , etc. And of course shelf stable
We did it another time for the hell of it . But it is alot more work .

You had me at gravy.  Mmmmm.
I may have to try canning.

[Remnar]

I grew up on it and always make sure to have some in the pantry .

I have tried all kinds of add ins . My go to though is raw pack with 1/4 teaspoon of salt .

[fowl smacker]

I grew up on it and always make sure to have some in the pantry .

I have tried all kinds of add ins . My go to though is raw pack with 1/4 teaspoon of salt .

Yep, simple and you can always add seasonings.

[brokentrail]

My son eats canned venison almost as fast as I can make it.  Our go-to recipe for a quick lunch is dump the contents in a pan, add a cup of water (or two if you want more gravy), add some beef bullion to give the water some flavor and then bring to a boil.  Thicken with a corn starch slurry.  Is great over mashed potatoes or toast for SOS.

[Bigshooter]

I grew up on it and always make sure to have some in the pantry .

I have tried all kinds of add ins . My go to though is raw pack with 1/4 teaspoon of salt .

 
The only way I do it.  Season it when you use it.  It is more versatile this way.

[HUNTINCOUPLE]

I grew up on it and always make sure to have some in the pantry .

I have tried all kinds of add ins . My go to though is raw pack with 1/4 teaspoon of salt .

 
The only way I do it.  Season it when you use it.  It is more versatile this way.

  Absolutely what we do!!!!

Also when the  bottom leg meat with all the tendons is canned it melts it all with pure Colegen which health nuts have deemed very healthy.......  Seen Colegen selling at Costco in Tubbs like Crisco.....

[7mmfan]

Tag

[carpsniperg2]

Well I gave it a go and did a couple jars with a chunk of elk I had saved for a roast. Santa got me a pressure canner and the wrapping paper was lose so it got opened early lol.

Worked out great! I did raw pack with 1/2 teaspoon salt and a little scope of better then beef flavoring. Let them cook and the next day ate a jar. Super tender just like a well cooked pot roast. Then used 2 jars last night for a quick stew! Cooked everything turned it off and dumped in the meat to heat up. Worked out great!

Going to be doing a lot of meat in the future this way!!! Thanks for the advice all!!!

[HUNTINCOUPLE]

Well I gave it a go and did a couple jars with a chunk of elk I had saved for a roast. Santa got me a pressure canner and the wrapping paper was lose so it got opened early lol.

Worked out great! I did raw pack with 1/2 teaspoon salt and a little scope of better then beef flavoring. Let them cook and the next day ate a jar. Super tender just like a well cooked pot roast. Then used 2 jars last night for a quick stew! Cooked everything turned it off and dumped in the meat to heat up. Worked out great!

Going to be doing a lot of meat in the future this way!!! Thanks for the advice all!!!

This is great!! Talk about love from a jar!!!!!

[NRA4LIFE]

Try a TBsp or 2 of onion soup mix with the meat.  I eat it right of the jar cold.  Others, a large hunk of onion, a jalepeno diced and a bit of taco seasoning.  Instant burritos, tacos, etc.  Another I do is a bit of fennel seed and other Italian seasonings (garlic, oregano, basil, thyme, whatever) and again, instant red sauce and meat over pasta.  We live on this.

[carpsniperg2]

Oh I love Lipton’s onion seasoning!!! Giving that a go for sure.

[bigdub257]

Tried it for the first time a couple of days ago with venison.  Added 1/2 teaspoon canning salt and 1 beef bullion cube in pint jars.  Cold packed the meat cubes and pressure cooked at 11-12 pounds for 90 minutes.  Absolutely delicious!  My son took a jar to work and shared it with his co-workers.  Everyone loved it!
Did another batch yesterday and also added 1 clove of garlic and a small slice of jalapeno.  Haven't tried that one yet, but expecting it to be just as good or better.
What an awesome way to preserve wild game meat.  Wish I would have known about this earlier in life and will definitely be using this method in the future. 
Grinding the rest of the venison today along with some pork butt and going to make some venison bacon using the "Backwoods Venison Bacon Cure".  First time trying this also. Anyone ever try this and have any feedback?

[birddogdad]

  pinch of salt and a few pepper corns has always been my go to