canned venison recipe
The Best canned venison recipe
This recipe is perfect for busy weeknights because once it’s canned, it’s ready to go whenever you need it. Just pop open a jar, heat it up, and you’ve got a meal in minutes. I also love that it’s versatile—you can eat it straight out of the jar with some crusty bread, toss it into tacos, or even mix it into pasta. My husband swears by it as the best thing to take hunting or camping because it’s filling and doesn’t weigh you down. Plus, canning it yourself means you know exactly what’s in it, no preservatives or weird additives. It’s just good, honest food that my whole family enjoys.
Canned Venison in Savory Gravy
A hearty and flavorful way to preserve venison using canning methods. This recipe yields tender, savory meat perfect for stews, sandwiches, or served over mashed potatoes.
🥘Ingredients
- 4 lbs venison (cut into 1-inch cubes)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 4 cups beef broth (low-sodium preferred)
- 1/2 cup tomato paste
- 1/4 cup Worcestershire sauce
- 2 tbsp soy sauce
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 8 pint-sized canning jars with lids and rings
- Canning salt (optional, for seasoning)
👨🍳Directions
-
1
Prepare the venison by trimming excess fat and cutting it into 1-inch cubes. Season with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss to coat evenly. -
2
In a large stockpot or Dutch oven, combine beef broth, tomato paste, Worcestershire sauce, soy sauce, diced onion, minced garlic, bay leaves, thyme, and rosemary. Bring to a simmer over medium heat. -
3
Add the seasoned venison to the pot and stir to combine. Simmer for 20-25 minutes, stirring occasionally, until the meat is partially cooked and the flavors meld. -
4
While the venison simmers, prepare the canning jars by sterilizing them in boiling water for 10 minutes. Keep them hot until ready to fill. -
5
Ladle the venison and gravy into the hot jars, leaving 1 inch of headspace. Remove any air bubbles by running a clean utensil along the inside of the jar. -
6
Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal. Place the lids on the jars and screw on the rings until fingertip-tight. -
7
Process the jars in a pressure canner at 10 pounds of pressure for 90 minutes (adjust for altitude if necessary). Allow the canner to cool and depressurize naturally before removing the jars. -
8
Let the jars cool completely on a towel-lined countertop. Check the seals after 24 hours; the lids should not flex when pressed. Store in a cool, dark place for up to 1 year.
🔧Equipment
- Large stockpot or Dutch oven
- Canning jars (pint-sized)
- Pressure canner
- Jar lifter
- Ladle
- Knife and cutting board
- Mixing bowls
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Canned Venison in Savory Gravy Works
❓ Frequently Asked Questions About Canned Venison in Savory Gravy
1. How long does canned venison last?
Canned venison, when properly processed and stored in a cool, dark place, can last 2 to 5 years. However, for the best quality and flavor, it’s recommended to consume it within 12 to 18 months. Always check for signs of spoilage (bulging lids, off smells, or discoloration) before eating.
2. Can I use a pressure cooker instead of a pressure canner for this recipe?
No, a pressure cooker is not a safe substitute for a pressure canner when canning venison. Pressure canners are designed to maintain consistent high pressure and temperature for the required processing time, ensuring botulism spores are destroyed. Most pressure cookers are too small and lack the precision needed for safe canning.
3. Do I need to add liquid to the jars before canning venison?
Yes, you should add hot liquid (such as water, broth, or tomato juice) to cover the venison in the jars, leaving 1-inch headspace. This ensures proper heat distribution during processing and prevents the meat from drying out. Some recipes also include salt or spices in the liquid for added flavor.
4. Why did my canned venison turn dark or gray?
Discoloration in canned venison is usually caused by oxidation or overprocessing. To minimize this, pack the meat tightly into jars, remove excess air, and process for the correct time. Adding a small amount of ascorbic acid (vitamin C) or lemon juice to the jars can also help preserve color. While darkening doesn’t always mean spoilage, always inspect for other signs before consuming.
5. Can I can ground venison using the same method?
No, ground venison requires a different canning process than whole or cubed meat. The USDA recommends hot-packing ground venison in jars and processing it for 90 minutes (pints) or 100 minutes (quarts) at 10–11 psi to ensure safety. Always follow tested recipes from reliable sources like the USDA or National Center for Home Food Preservation for ground meats.