In The Kitchen: Recipes

Canned Venison

Canned Venison

By Steve Hall

Once you learn how to can venison it is something you will do every fall. It turns your venison into the most tender, delicious, versatile meat you will ever put on your pantry shelve.


• 5 lbs cubed up venison
• canning salt
• pint canning jars with rings and lids
• Cajun seasoning
• paper towels
• 1 tbl vinegar
• 1 box of beef broth

Cooking Directions:

Start with a 12 quart cooker/canner that has the canning rack in the bottom. Boil your pint jars the sterilize. Fill each jar 1/2 full of meat then put in 1/2 tsp canning salt and a dash of Cajun seasoning. Fill the jars the rest of the way up with meat stopping 1 inch from the top. Pour in 1 tbl beef broth. Now wipe the rim of the jar clean with a paper towel. Heat your lids up in hot water for 3 minutes then place the lids on top the jars and put on the rings and tighten slightly. Place your jars in the cooker/canner and fill with water up to the bottom of the jar rings. A 12 quart cooker/canner will hold 7 pint jars. Add 1 tbl vinegar to the water to keep the jars from getting a film on them. Lock on the cooker/canner lid and place it on the stove on high heat. Leave the cooking weight off the top of the cooker/canner until steam is coming out then place it on with a oven mit.

Once your cooker/canner starts to release steam by jiggling the little weight on top (this takes about 15 to 20 minutes to start) reduce your heat to medium or until the cooker releases steam every 5 to 7 seconds only. If it jiggles constantly the heat is to high. Once the weight starts jiggling check the time. Cook pints for 90 minutes then turn off the heat. Do not move the cooker/canner until it is completely cool. Do not lift or take the little weight off the top of the cooker/canner until it is completely cool.

After the cooker/canner is cool to the touch remove the lid. Be careful the jars may still be hot. Once the jars are cool check the top of each jar to make sure it sealed. If it pops up and down use the meat right away. If the lid stays down when pushed on, it has sealed. Will keep on your shelf in a cool place for up to 2 years still be good. Your canned venison is now fully cooked and ready to be used in all your recipes. Try some over toast, in a sandwich, or over some mashed potatoes!

Copyright 2022 by Buckmasters, Ltd.

Copyright 2020 by Buckmasters, Ltd