Best canned venison recipes! Let’s hear them!

[carpsniperg2]

I use a lot of better than beef bouillon, thinking a little bit of that would be great in there.

I am going to use in a few test jars:
lipton onion
better than beef bouillon
jalapeno and a couple of pearl onions
bell peppers and onions

[3boys]

One thing to consider if you are buying jars is the large mouth lids seem to be impossible to find. I prefer large mouth jars but without lids its a problem. I picked up several boxes of small mouth lids at Walmart and they seem to always have those in stock.

[carpsniperg2]

I just bought a bunch at coastal of all places. They have great prices as well. I bought 48 jars and think they were about 1.30 each pint and quarts.

Think they had small and large mouth lids to.

[Twispriver]

I found the coastal lids to be junk - thinner than Ball or Kerr and they popped up when processing berry preserves. After resealing that batch I just tossed the lids and replaced them with Ball lids. I never tried them in the pressure canner. The jars however held up well and were a welcome find during the shortage. Amazon had lots of Ball and Kerr wide mouth lids when I was looking.

[carpsniperg2]

I will have to watch them. I have only done one small batch but they all did well.

[brokentrail]

Luckily for me, my son had a travel baseball tournament in Reno this summer and I found 2 full cases of wide mouth Ball lids.  I bought both cases.  I guess they don't can much in Reno? 

Good luck on the lids you found, hope they work out!

[Twispriver]

It sounds like they will be fine - the berries expand a lot when processing from raw and those lids just couldnt handle the pressure.

[bigdub257]

As stated earlier the canned venison turned out awesome!

I'm going to get a little creative now and try some pheasant and duck.  All boneless meat cubed into 1" chunks.
Going to use chicken bullion with the pheasant and beef with the duck.

Anybody ever tried either one of these meats and have any pointers?

I'm loving the simplicity of having ready to eat, tender cooked meat, sitting on the shelf!

[brokentrail]

As stated earlier the canned venison turned out awesome!

I'm going to get a little creative now and try some pheasant and duck.  All boneless meat cubed into 1" chunks.
Going to use chicken bullion with the pheasant and beef with the duck.

Anybody ever tried either one of these meats and have any pointers?

I'm loving the simplicity of having ready to eat, tender cooked meat, sitting on the shelf!

I have done rabbit, bone in, and used just salt.  Turned out good, I like it and it is easy to debone once you get it out of the jar.  Good luck!  Let us know how they turn out.

[CastleRocker]

We've canned the cuts of venison and elk that would normally be tough,  but have never done what my grandma did. 

She would use wide mouth quart jars, and cut ribs with all the outside meat left on it, about 4" or so long.  She'd stuff the jar, rib bones standing on end, and put onions, Rutabaga, salt, and some other seasonings, (don't know what), down the voids, and fill about halfway up the ribs with broth.  THEN she would stuff about 1 1/2" of bread dough, (and it was blue ribbon winning bread), then she would bake it until the bread was done.  It would usually rise up over the top of the jar just a bit, and us grandkids would get to cut it off flush with the top of the jar, (and eat the tops...which were delicious).  Then she would put the lids/rings on, and can it.  You had to run a butter knife around the inside of the jar, to pop the bread out, when it was time to warm it up and eat it. 

I have no idea why she did it that way, other than she wouldn't have to bake any bread when we had stewed ribs.  All I know was, it was excellent, and kind of handy.  Someday I'll try it.

[Whitpirate]

The lack of reliable lid supply has me ordering in bulk through Dutchman https://www.dutchmansstore.com/product/bulk-wide-mouth-86mm-canning-jar-lids-flats-288-countwhen available (300+) lids but I'm also using a lot more of these Tattler lids.  https://reusablecanninglids.com/

[Not selected]

So canned some deer for my first time the other day and I noticed that the juices don’t cover all the meat. Is that normal? Also it’s delicious, good thread!

[treefarmer]

Have you used the lids from Dutchman? If so how did the work?  I got some from uline and they didn’t seal very well.    It’s perfectly fine if the juices don’t cover

[Not selected]

Have you used the lids from Dutchman? If so how did the work?  I got some from uline and they didn’t seal very well.    It’s perfectly fine if the juices don’t cover

I used some new ball jars and lids, pint sized. Just getting started with the canning. Thanks for the reply 

[lokidog]

Canned is my wife's favorite way to eat venison, sheep, goat, etc. She is not a big steak eater.

I go for simple, quart jar, a couple thick rounds of onion in the bottom, 1 1/4 pound chunked raw meat, a teaspoon or so of sea salt, and... that's it. No extra flavorings means it can be used in anything. I can boneless goose legs and thighs in a similar manner, they make amazing tacos.

I do not use any liquid, it is easier and the canning process produces plenty of liquid from the meat.