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Results 1 - 10 of 130 for using 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 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 ...
Cut up venison into approximately 1 1/2 inch ... canner. Be sure to vent pressure cooker for 10 minutes before closing petcock or putting on weight.
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 ...
Cut venison into 1-1 1/2 inch pieces. ... from canner and cool on cloth or rack. Check to make sure jar is sealed and store in a cool dry place.
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 boned venison and put in a quart ... cooker for 90 minutes at 10 pounds pressure for quarts or 75 minutes at 10 pounds pressure for pints.
Fill sterile quart jars firmly ... pieces of lean venison to 1/2 inch from top. ... cream to thickened, canned venison for a quick stroganoff.
Put venison in roasting pan. Sprinkle onion ... and 1 1/2 cans of water over venison. Cover. ... and carrots. Cook another hour. Serve over rice.
This chili is a bit ... if made with venison. Cook meat in a ... let simmer for a good while. I let mine go about 3 1/2 hours. Turns out GREAT!
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