1 - 10 of 123 for canned venison
Sauté meat, bell peppers, fresh Jalapeños, onions, celery, and garlic in a Dutch oven with a small amount of oil. Drain. Stir in all other ...
Cut meat into 1 1/2 to 2 inch cubes. Put meat in a large pot. Cook until medium done, skimming foam off as it cooks. Put meat into hot canning jars ...
Cut up boned venison and put in ... process in a pressure cooker for 90 minutes at 10 pounds pressure for quarts or 75 minutes at 10 pounds pressure for pints.
Add 1 bouillon cube to each jar of cut venison. Add pepper and 1 teaspoon salt to the top of each jar. Pressure cook as usual. Tastes like beef.
Cut up venison into approximately 1 ... in a pressure canner. Be sure to vent pressure cooker for 10 minutes before closing petcock or putting on weight.
Cut meat into small chunks. Prepare jars and boil lids. Pack jars with raw meat tightly to 1 1/2 inches from the top of the jar. Add 1 teaspoon ...
Cut venison into 1-1 1/2 ... time is over, remove from canner and cool on cloth or rack. Check to make sure jar is sealed and store in a cool dry place.
Fill sterile quart ... pieces of lean venison to 1/2 inch ... chow mein. Add mushrooms and sour cream to thickened, canned venison for a quick stroganoff.
In a large pan, sauté venison, garlic, onion, ... cumin. Let cook on low to med temperature for 6 to 8 hrs, stirring occasionally. Serve hot and enjoy.
1. Using a ... any of the canned items. 4. Mix ... recipe. It may seem a bit unusual but it is unusually good. Makes approximately 40 (1 cup) servings.
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