Canned Venison

I know a lot of people that can venison for later use. Figured we could start a thread to discuss what everyone does to it for canning and how they use it after. Most of the time I just heat it up and cover noodles or rice. Wondering if anyone has recipes that I could use it in a crock pot to feed a mess of people. At this point I'm thinking stew or chili but hoping others have some different ideas and suggestions.

muskrat, sounds like you got some bad vennie or maybe you had more than a couple brews. HaHa!

Don't you normally need a pot close at hand 24 hours after eating that canned venny? It seems it could cause havoc with the bowels, especially if washed down with a few beers. There was that time I ate to much venison chili before a deer hunt. It cost me about 30 minutes under a Hemlock tree in the swamp. I happened to have my coveralls on with about 6" of snow on the ground.

Have a jar planned for dinner tomorrow night. It does take a lot of prep work ie. Cubeing and pressure cooking but it is well worth it. Ended up doing 28 quarts this season and by late summer the family will wish I did more.

Holy crap this stuff I'd good, wish I would have tried it a long time ago. I'll use a little less better than bullion next time but otherwise it was amazing.

I do both but for ice fishing bunny hunting ect I like to add before canning so I can just grab Coleman stove and buns and a couple jars we off to the races. There is so much that can be done with canned venni. I'm working on a new thing 2 qt jar 1 lb venison rest hen of woods mushrooms and brown gravy. Trying to make a jar that can be poared over mashed taters or rice. Not perfect yet but close.

reeldrag are you putting the bbq mixture in before you pressure cook it? I have always done just plain meat and add what ever I want when we use it.

Season not over yet but I have a half of deer from a buddy from bow season that is set aside for canning and the buck I shot on Sunday is getting canned other then back straps and the rear quarters everything else is going in jars. I just love canned venison. Most of it I do plain. But always a few jars with onion and garlic. But do about 10 jars with bbq sauce for ice fishing. It's the best pulled bbq sandwich you ever had. Chop onions very fine meat cut into cubes fresh crushed garlic about 1/4 cup of bbq sauce I prefer sweet baby rays raspberry and chipotle. Just awesome ice fishing on puck Coleman stove going the smell of bbq veni crown royal over lake ice doesn't get any better my friends!

Just finished up my first batch of the season. A friend just got home from IL with a nice buck and we got him processed. 14 quarts canned and about 20 pounds of ground meat.

I Canned venison for the the first time ever last week. My grandparents have been pushing me to do it for a couple of years because that's how they always use to do it. I used some old venison steak (leftover from 2013 season, I was milking it out because last year was a rough year and I forgot about it, much to my delight it wasn't freezer burned at all). I ended up making 7 quarts. I used my grandparents pressure cooker (my wife thought I was going to blow up the house or ruin our glass top stove but neither happened ). For the canning I cut the venison into about 1-1 1/4" cubes and packed them tight. I added about 6 slices of yellow onion per jar. I also added 1 tsp of granulated garlic, 1 tsp of sea salt, 1 tsp of fine black pepper. Pressure cooked it at 10psi for 90min. I made the first jar last week on Friday night knowing that I could do pizza as a backup (neither me nor my wife had ever tried it so we were a bit skeptical). I took a piece out of the jar I opened and ate it cold and it was AWESOME!!!!! I'm actually bringing it as an appetizer for deer camp this week. I figure cold canned veni on a cracker with a nice piece of sharp cheddar will be fantastic. Anyway, what I did with the first jar is I drained it, put it in a baking dish, added a can of cream of chicken soup and a packet of onion soup mix and baked it at 350°F for half an hr. I put it over egg noodles and it was fantastic. My wife typically doesn't like venison but she LOVED this. I'm hoping for a better season this year so I have a bunch more to can! It was ridiculously easy to do. Hopefully next time I can break my glass top stove and convince the wife that I need a gas stove. I can't believe I've been missing out on this for my full 30 years of existence

You will not regret learning the process of canning venison. My grandparents taught me the process many years ago. Always use a pressure cooker when doing meats. Safety first imo. The meat is tender and you will have endless options to use it.

I've never canned venison. Let alone anything. My parents always canned vegetables. I gonna have to look into doing that.