Canning venison does take a bit of time, but it is easy to do and well worth the effort!
Canned venison is a great way to preserve your deer meat, especially if you do not have a lot of freezer room. Plus it makes for a delicious, quick meal, for the nights that you are pressed for time in cooking dinner!
Here are 2 slightly different recipes for canning venison.
Have pint size canning jars cleaned, sterilized, and setting in hot water while they are waiting to be filled.
Take a large stock pot or water bath canner, and fill it with water. Set it on low to medium heat and allow it to start warming, to help speed up the process.
We do not use a pressure canner in these recipes.
Before you start cubing the deer meat, take 2 cups of water and 8 beef bouillon cubes and simmer those until they dissolve. Then set this aside to cool.
This will be enough to pack roughly 9 jars.
Have several onion slices, that have been sliced to a medium thickness, ready to use.
When canning, your deer meat can be cut from frozen roasts that have been thawed enough to cut into chunks, or it can be freshly butchered meat that has been allowed to chill first.
Cube the deer meat into 1 inch chunks, making sure there is no gristle, tendons, and hardly any fat on the chunks.
Using pint size canning jars, pack the meat tightly up to the neck of the jar.
Place 1/2 teaspoon of salt into the canning jar and then fill the jar with the bouillon.
You'll need to run a knife down inside the jar to make sure all of the liquid is filling the voids. When you have the bouillon covering all of the meat, place an onion slice on top and seal the jar.
Place your jars into the water bath canner, making sure that the water is up over the jars by a couple of inches, Bring it to a rolling boil. This will need to stay at a rolling boil for 3 hours.
Keep a teapot or another pan of water simmering on the stove, for if you need to add more water to your jars, as you do not want the rolling boil in your canner to slow down, and you need the water to stay above the jars at all times.
When they have boiled for 3 hours, take the jars out and allow them to cool for quite awhile, even after you hear them seal, as they will still be hot.
VERSION 2 of CANNING VENISON
This recipe follows all of the above instructions except for the following:
Use Lipton Onion Soup Mix and make according to package directions, making enough for roughly 2 cups of broth.
That's it! The Lipton Onion Soup Mix broth replaces the bouillon, the salt, and the onion slice.
Once you have your deer meat boiled and finished, you can enjoy canned venison recipes all year long!