EASY CANNED VENISON
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
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
EASY VENISON STEW
This is a simple and tasty way I make venison. Like anything else it's better with fresh ingredients rather than canned, but this is what I had on hand. This is wonderful served over brown or wild rice.
Provided by Sherri
Categories Soups, Stews and Chili Recipes Stews
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Add the venison to the skillet; cook and stir until evenly browned. Stir the tomatoes, mushrooms, thyme, sage, tarragon, and salt into the mixture; cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.
Nutrition Facts : Calories 249.3 calories, Carbohydrate 12.6 g, Cholesterol 85.5 mg, Fat 9.4 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 1.9 g, Sodium 721 mg, Sugar 7.1 g
VENISON STEW
I had no choice but to learn to cook some years ago while my wife recuperated from surgery. But I found I really enjoyed trying different recipes and adapting them to my own taste-that's how my now-famous venison stew recipe came to be! -Gene Pitts, Wilsonville, Alabama
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt, pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours., Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.
Nutrition Facts : Calories 271 calories, Fat 5g fat (1g saturated fat), Cholesterol 77mg cholesterol, Sodium 791mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
VENISON STEW I
A substantial satisfying meal. This stew is tasty served over rice or large egg noodles.
Provided by BUCHKO
Categories Soups, Stews and Chili Recipes Stews
Yield 7
Number Of Ingredients 13
Steps:
- In a skillet, deeply brown the meat in oil. Add onions, garlic. Worcestershire sauce, bay leaf, oregano, salt, and water. Simmer, covered, for 1 1/2 to 2 hours, or until meat is tender.
- Add potatoes and carrots; cook until tender.
- Combine flour and water. Stir into the stew. Remove bay leaf before serving.
Nutrition Facts : Calories 386.4 calories, Carbohydrate 44.6 g, Cholesterol 110.2 mg, Fat 7.5 g, Fiber 6.5 g, Protein 34.8 g, SaturatedFat 1.8 g, Sodium 1146.9 mg, Sugar 6.7 g
VENISON - PRESSURE CANNED
A great way to have cooked venison in your pantry; ready to Heat & Eat! Great flavor & it makes its own juice/gravy. This recipe was given to me by a friend. Requires a pressure canner.
Provided by BeachGirl
Categories Deer
Time 2h
Yield 2-3 quarts
Number Of Ingredients 2
Steps:
- Remove all fat from meat.
- Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
- Add 1 tsp salt per pint; 2 tsp salt per quart.
- Do not add any water in jars.
- Clean jar edge, add ring and top, and turn to fit snugly- not tight.
- Add jars to canner and 2 to 3" of water.
- Process at 15 pounds pressure: 75 minutes for pints; 90 minutes for quarts.
- Remove canner from heat and let jars cool slowly out of draft with weight left on canner.
- Do not put canner under cool water to cool it.
- Just go to bed and leave it over night, removing the jars from the canner the next day.
- Remove jars from canner and wash off sides of jars with soap and water to remove any broth or oil, if needed.
- If any jar doesn't seal properly, just put its contents into a zip-lock freezer bag, label and freeze.
- Do not re-process.
- This keeps well for 2 years.
- Note: A hot-water bath is not adequate for processing meats.
- You can use fresh or frozen (thawed) venison for this recipe.
- If using frozen venison, let it thaw slightly, cut into cubes, and then let it thaw completely before packing into jars.
Nutrition Facts : Calories 755.9, Fat 18.1, SaturatedFat 4.3, Cholesterol 122.6, Carbohydrate 1.4, Protein 146.4
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- Cut the venison into 1" cubes or thin slices trying to make sure to remove as much fat and silverskin as possible.
- Pack the jars tightly with meat, a ½ Tablespoon of chopped onion, and one clove of garlic. I usually add the garlic and onion to the bottom and pack the meat on top of those.
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