More On How to Can Venison At Home

by Jenn @ Frugal Upstate on October 23, 2008

As always, some of the best things on Frugal Upstate happen in the comments! Many of you had fabulous ideas or experiences with canning venison.

Jendi of Jendi’s Journal went through all the trouble of calling up her grandmother for me to get her venison canning recipe:

My grandma can cook every part of the deer and has done so for many years. She even knows how to can it.

Here’s how according to her:

The best parts of the deer to use for canning are the front shoulders, loin, and hind quarters. Once they are cut in golf ball size pieces they can be cold packed into a quart jar. Fill the jar up to the neck with meat then put enough water to fill spaces around meat.

Place 1 tsp of salt on top of the meat. Clean the top of the jar. Put the lid and ring on. Place jars in canner full of water. Bring to boil and keep the canner at a low boil for 3 hours. An older deer will be tougher and could take longer.

Once canned, the venison will easily last for a year.

My grandma usually just frys the pieces in a skillet to warm them up because they are already cooked. Again, if they are tough you will need to cook them longer.

Now although there are many, many folks who can venison this way, I do want to point out that the USDA says you should only process meat in a pressure canner. Therefore (disclaimer!) I am not specifically recommending this method, just listing it for informational purposes.

Kris posted this recipe in the comments:

This is how I did it last year. It’s very simple and really quite good. I found this recipe online somewhere. I don’t remember where.

1. Cut the meat into small chunks. Don’t worry about fat but make sure you get that silvery membrane out of it. Yuck!

2. Using clean jars, put some onion in the bottom — maybe 2 or 3 tablespoons.

3. Pack the jars with the meat leaving about 1 inch of headspace. The meat will make its own broth so you don’t have to add boiling water.

4. Add a very large teaspoon of brown gravy, 1/4 tsp salt, and a large tablespoon of butter.

5. Put lids on jars and tighten down with rings. Put in pressure canner and add water so it reaches top of jars. Pressure cook for 1 hour and 15 minutes at 10 lbs. of pressure.

So easy and good on noodles, rice, use for stews, etc.

Several other readers (Angela and Alison of Frugal Living in BC) both said they had used a similar pressure canning method, but without the onion or gravy added.

Stephanie (of Stop the Rice) uses a pressure canner but does it slightly differently.

We boil the hard to cut parts of the deer (the legs for the most part) The meat just falls off the bone. Much easier than cutting it all off. Then we can the meat and the broth. This meat makes the best venison and noodles! YUM!

Great information everyone! I thank you, and I’m sure that Anne-Marie thanks you!

Now if someone can just point me to an Italian sausage recipe for venison that tastes close to store bought Italian sausage. . .

PS-Hubs says he can take a hint-so I might be getting my canner!
PPS-I usually like to add a picture to a post like this, but I couldn’t find any that didn’t look disgusting. If you have a nice picture of a can of meat, I’d be happy to post it and give attribution!

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{ 4 comments… read them below or add one }

A Cowboy's Wife October 23, 2008 at 5:47 am

I have never, ever canned meat! I’ll have to tell my man and see if he wants to can some…

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The Consumer Queen October 23, 2008 at 6:31 am

You I have never eaten that before sounds great!

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Jendi October 23, 2008 at 7:49 am

Thanks for letting me be a part of your post.

I have to admit that canned meat is not my favorite, but it’s a good thing to know. Canned things don’t need electricity to not spoil.

Reply

JunkerJunk November 2, 2008 at 9:17 am

I’ve canned venison before with fantastic results. I dont add anything to the meat before canning, I add those things when I am using the final product. As far as a Venison Italian Sausage recipe, this looked interesting:

5 pounds lean venison, ground
2 pounds pork, ground
5 Tablespoons sage
3 Tablespoons paprika
2 Tablespoons salt
2 Tablespoons Monosodium glutamate (or leave out if you are serving to a crowd, some of whom might be highly allergic)
2 teaspoons black pepper
4 Tablespoons fennel seed, crushed
3 Tablespoons oregano
3 Tablespoons basil
2 teaspoons cayenne pepper
1 teaspoon garlic powder, or to taste

Add all seasonings to ground meat, and mix as you would for a meatloaf. Can be put in casings if desire. Sausage is moist and spicy. To make Hot Sausage, add red pepper sauce and dried red pepper to this recipe. One pound of recipe should serve four.

This sausage is good in soup recipes calling for sausage… It is excellent in Mexican dishes, or in place of hamburger.

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