It’s been a quiet past week here on the blog as we’ve been BUSY around here! We finally got a deer, which means processing, packaging, and a little canning too. And because of our luck, I was able to put together a how-to post on canning up some venison! There are many ways which you can can venison, but I wanted to share with you my personal favorite way. It results in a ready-to-eat product that will likely turn any non-venison eater into a fan! It’s delicious. {Try it for yourself!}

 

 

What You Will Need:

-deer meat {preferably hind quarters where your roast meat would come from}

-carton of beef broth

-water

-onion soup mix

-prepared jars, lids, and bands

-pressure canner

 

Step 1:

Cube up the meat {to stew meat size, approx. 1-2″}. Divide between a few different pans for quicker cooking.

 

Step 2:

Divide the beef broth between your pans. Add additional water {if needed} to nearly cover the meat. Divide packet of onion soup mix between the pans. Stir.

 

Step 3:

Simmer meat {stirring occasionally} until browned through.

 

Step 4:

Using a slotted spoon, fill hot jars with meat leaving 1″ head space. Ladle in broth over the meat, leaving 1″ head space. Run a non-metallic utensil down the sides to release trapped air bubbles. Secure lids and bands; process in a pressure canner using the chart below:

As suggested by the National Center for Home Food Preservation

The result is a fully cooked meal canned in broth that can readily be made into delicious gravy. Amazing!

 

Alternative Method:

You can take a shorter, easier route {although I much prefer the flavor of my recipe). You can simply cube up the venison and add to jars without any additional liquid or pre-cooking. The meat will create its own juices. Simply pack raw into jars and process for the same amount of time. A great option if you are short on time.

Recipes Using This Canned Venison:
Homesteader Casserole