Venison Beef Veal Or Lamb Canned Recipes

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VENISON, BEEF, VEAL, OR LAMB-CANNED



Venison, Beef, Veal, or Lamb-canned image

This is in response to a request for canned venison. It comes from the Ball Blue Book of Canning. Yield is for 1 quart but make as many as you want or need to. Cook time is for quarts. You need a pressure cooker to can meat.

Provided by Sharon123

Categories     Meat

Time 1h45m

Yield 1 quart

Number Of Ingredients 2

1 lb lamb or 1 lb veal (or more)
salt

Steps:

  • Cut meat into jar-length chunks.
  • Bake or roast meat until well browned but not done.
  • Meat may also be browned in a small amount of fat.
  • Add 1/2 teaspoons salt to each pint, 1 teaspoons salt to each quart, if desired.
  • Pack hot meat into hot jars, leaving 1-inch headspace.
  • Ladle hot broth (recipe below) over meat, leaving 1-inch headspace.
  • Remove air bubbles.
  • Adjust two-piece caps.
  • Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.
  • Recipe for Broth for canning meat:.
  • Remove meat from cooking pan.
  • Add 1 cup boiling water or broth for each 1 to 2 tbls.
  • fat in the pan.
  • Boil 2 to 3 minutes.
  • Do not thicken!

CANNED VENISON



Canned Venison image

This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat.

Provided by barefootmommawv

Categories     Deer

Time 2h

Yield 5-7 quarts

Number Of Ingredients 4

10 lbs raw cubed venison
5 -7 beef bouillon cubes
2 large onions, cut into thick strips (8ths)
canning salt

Steps:

  • Raw pack:.
  • Add 1 tsp canning salt per quart jar.
  • Add 1/2 beef bouillon cube to each jar.
  • Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
  • Remove air bubbles leaving 1 inch head space. Affix two part lids.
  • Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.

Nutrition Facts : Calories 1112.7, Fat 22.3, SaturatedFat 8.8, Cholesterol 762.2, Sodium 1388.5, Carbohydrate 7, Fiber 1, Sugar 3.5, Protein 207.1

EASY CANNED VENISON



Easy Canned Venison image

Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.

Provided by EWEDIN31

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 5h30m

Yield 4

Number Of Ingredients 6

1 pound cubed lean venison
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon minced garlic
4 slices onion
1 tablespoon minced green bell pepper

Steps:

  • Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
  • Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
  • Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.7 g, Cholesterol 85.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 1 g, Sodium 610.4 mg, Sugar 0.7 g

CANNED DEER MEAT STROGANOFF



Canned Deer Meat Stroganoff image

We love to can deer meat and we use it in many recipes. I adapted this recipe from a regular cube steak version and tweaked into this tasty dish.

Provided by barbara lentz

Categories     Casseroles

Time 45m

Number Of Ingredients 13

2 pt jars canned deer meat
1 large onion chopped
4 clove garlic minced
1 c dry red wine
2 can(s) golden mushroom soup
2 c demi glace
3 c water. can substitute 4 cups beef broth with 2 tbsp better than bouillon beef bouillon
2 Tbsp worcestershire sauce
8 oz cream cheese
1/2 c sour cream
16 oz noodles cooked and drained
1/2 c fresh chopped parsley for garnish
1/2 c diced salt pork or bacon

Steps:

  • 1. Add some oil to a large dutch oven. Add onion and garlic and saute 3 minutes. Add wine and reduce to half. Stir in demi glace, water, soup, salt pork and worcestershire sauce. Bring to a boil and reduce to a simmer. Simmer 10 minutes.
  • 2. Meanwhile cook noodles.
  • 3. Add deer meat and simmer 5 more minutes. Stir in cream cheese and sour cream. Heat through
  • 4. Serve over noodles garnished with parsley.

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HOW TO CAN VENISON - NEW LIFE ON A HOMESTEAD
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From newlifeonahomestead.com
  • Get High Quality Meat. Before you begin to process and cook your venison, make sure you have the highest quality of meat. Try not to use meat that is freezer burned or damaged.
  • Remove Bruises, Fat, and Gristle. Carefully inspect each piece of venison and cut off any areas that have been bruised, as well as any gristle or extra fat.
  • Slice Into Strips. Slice the venison into strips that are about an inch thick. If you’d rather, you can cut the meat into cubes, instead. It’s really up to you, but think about how you plan to use your canned venison later on, as this will make the decision easier.
  • Sanitize the Jars. While you’re processing your meat, you can work on sanitizing your jars. The easiest way to do this is to run them through the one-hour cycle on your dishwasher.
  • Brine the Venison. This step is optional, but I recommend it if you’re working with any strong-flavored meats. Soak the meat for an hour in brine water that contains about a tablespoon of salt for every quart of water (it doesn’t matter how much water you use).


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