Real Recipes From Real Home Cooks ®

canned deer meat (venison)

(3 ratings)
Recipe by
phyllis mcdaniel
lancaster, KY

my husband being the avid hunter that he is, when my freezer was full to the brim, i had to do something with this deer, or lose it. wrong, didn't want that to happen, so, we took up canning it. it's great to already have your meat cooked ahead of time for stews, chili's, or just eat right out of the jar. my granddaughter takes it right out of the jar, and puts A-1 sauce, loves it.

(3 ratings)
prep time 2 Hr
cook time 3 Hr

Ingredients For canned deer meat (venison)

  • 1
  • 7
    wide mouth canning jars/lids/rings
  • 2 tsp
    salt (to each quart)

How To Make canned deer meat (venison)

  • 1
    after processing deer (skinning, and deboning) wait about 6 hours. wipe meat with damp cloth; do not wash, this removes any loose hair. cut meat in sizes suitable for serving. pack raw meat loosely to within 1/2" of jar top. add 2 tsp. salt to each quart. (NO WATER IS ADDED TO MEAT) partially seal jars, just screw the lid on like you would returning a jar of jelly to the fridge, process 3 hours in hot water bath, or, for 60 minutes in pressure cooker at 15 lbs. pressure. remove from canner, seal lids tightly at this point. i turn mine upside down on several layers of old towels, on the floor, somewhere out of line of traffic.let cool there at least 24 hours.

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