canned venison

Name: Canned Venison
Prep time: 1 h
Cook time: 45 min
Yield: 2
Ingredients: 5 pound(s) venison; 2 large onions

(2 ratings)

review

Recipe by

Christi Cook

Harbor Beach, MI

This comes out as tender as shredded beef.

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(2 ratings)

yield 2 -4

prep time 1 Hr

cook time 45 Min

Ingredients For canned venison

1
Cut venison into medallion size chunks. Place into canning jars. Your choice of quart or pint. Add cut onion. Cut onion into 1/4" to 1/2" slices. Add whatever amount you like into the jars.

2
Wipe rims of jars and put on lids and rings. Place into pressure cooker. Fill with water up to neck of jars. Put top on the pressure cooker with a 15 weight. If you have hard water, you can add a splash of white vinegar to stop the white film it can put on jars.
3
From the time the weight starts to "jingle" cook for 45 minutes for pints and 50 minutes for quarts.
4
Make sure pressure is relieved from canner before removing lid. Let cool and put it in your pantry.
5
You can mix this with bar-b-q sauce and put on sandwiches or mix with cream of whatever soup you like and put over noodles. Drain off the liquid first or drain and save to make gravy.
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