Canned Venison - Recipe

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CANNED VENISON
Fill sterile quart jars firmly with bite-size pieces of lean venison to 1/2 inch from top. Add 1 1/2 teaspoon pickling salt to each jar. Secure lids and process at 15 pounds of pressure for 90 minutes. Makes its own broth. Tastes like the tenderest of beef. No wild flavor! Use on buns for sandwiches. Thicken and add steamed veggies for delicious stew. Use with Chinese veggies and thicken with cornstarch for chow mein. Add mushrooms and sour cream to thickened, canned venison for a quick stroganoff.

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Canned Venison

· Nov 14 · #133200

Deb (Wisconsin) says:

I have been canning venison and other wild game for years. I mostly use wide mouth pint jars, easier to fill and is more than enough meat for a meal. Fill to 1" from top, add 1/2 tsp. canning salt per pint, 1 tsp. per quart. Process at 10 lbs. pressure, pints 75 min. quarts 90 min. makes its own broth and is wonderful, as stated.

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