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Hearty Canned Chunked Venison: A Taste of the Wild on Your Table

The scent of woodsmoke and damp earth always brings me back to those crisp autumn days in my grandfather’s cabin. We’d spend hours tracking deer through the whispering woods, a shared silence punctuated by the crunch of leaves underfoot. Though the hunt itself was a thrill, the real magic happened back in the kitchen, where my grandmother would transform the hard-earned venison into jars of preserved goodness. These jars, stacked proudly on the pantry shelves, were more than just food; they were a testament to our family’s connection to the land and a warm promise of hearty meals to come throughout the long winter.

Recipe Overview

Prep Time: 3 hours
Cook Time: 90 minutes
Total Time: 4 hours 30 minutes
Yields: 8 quarts
Serves: 32
Dietary Type: High-Protein

Ingredients

2 tablespoons olive oil
4 onions, chopped
4 green peppers, chopped
12 lbs venison rump roast, trimmed and cubed
8 teaspoons salt
8 teaspoons pepper
1-2 cups beef broth (optional)

Equipment Needed

Large stockpot or canning pot with rack
7 quart-sized canning jars with lids and rings
2 large skillets
Tongs
Funnel
Jar lifter
Paper towels
Potholders

Instructions

Begin by cubing the venison, carefully discarding any trimmings, silver skin, and excess fat. Aim for roughly 1-inch cubes for even cooking and easy packing.
Pour about 1 inch of water into the bottom of your canner and bring it to a boil. Ensure you have a rack inside to keep the jars from direct contact with the bottom.
Thoroughly wash 7 quart jars with soap and hot water. Rinse them well. Then, place the washed jars upside down in the canner. Apply the lid to the canner, creating a sterilizing steam bath for the jars. Before proceeding, carefully inspect the rims of each jar for any chips or cracks. Damaged jars should not be used for canning. Once steam is achieved inside the canner, either continue to keep it steaming by maintaining the burner on low, or turn the burner off and let the residual heat keep the jars hot, depending on how quickly you can move through the filling process.
Chop the green peppers and onions. In two large skillets, sauté them in olive oil over medium heat until softened, about 8-10 minutes. You may need to do this in batches depending on the size of your skillets. Set the sautéed vegetables aside.
Return the canner to steaming to ensure the jars remain hot. In a separate large saucepan, bring the canning rings to a boil. Once boiling, reduce the heat to low and cover to keep them hot until needed. This step helps to soften the rubber sealing compound for a better seal.
In the same two skillets used for the vegetables, cook the venison chunks over medium-high heat. Season each skillet with approximately 1 teaspoon of salt and 1 teaspoon of pepper as you go. Cook the venison until it’s lightly browned on all sides but still slightly undercooked – about medium doneness. Remember, it will continue cooking in the canner. Aim for even browning to develop flavor.
Increase the heat under the canner to at least medium, and carefully remove the lid. Using a funnel, begin filling the hot jars.
Start by using tongs to carefully pack the cooked venison into one jar, while it’s still within the hot canner. Distribute the venison evenly, making sure to maximize space within the jar. Fill the jar until it’s about 1-1/2 inches from the top rim.
Next, pour any accumulated liquid from the skillet into the jar as well. This liquid contains valuable flavor and helps to ensure proper heat penetration during canning.
Add about 2/3 cup of the sautéed onion-pepper mixture to the jar, or as much as you can comfortably fit, gently pressing down to eliminate air pockets. Ensure the level of food does not exceed 1 inch from the top of the jar. Do not overfill.
Repeat steps 8-10 until all of the jars are filled.
If you had to remove the saucepan with the rings from the stove earlier, return it to the stove when you have only 1 or 2 jars left to fill. This ensures the rings will be ready when you need them.
When all the jars are filled, thoroughly wipe the rims with a clean paper towel. This removes any food particles or residue that could prevent a proper seal.
Turn off the heat under the saucepan with the rings. Working quickly, dip one lid into the hot water for just a moment to soften the sealing compound. Then, use tongs to grab a ring (with the lid nested inside), tip out any excess water, and apply it to the jar. Twist the ring just enough to ensure it’s seated properly on the grooves.
Repeat this process for all the jars.
Once all the rings and lids have been applied, carefully remove each jar from the canner. Tighten each ring on each jar. Place a potholder in your left hand, lift the jar with your right, and place the bottom of the jar on the potholder. Hold and twist the ring until it’s finger-tight. Yes, it will be hot! This step is critical to ensure a proper seal.
Finally, close up the canner, shut the valve (if applicable), and turn up the heat (if it’s not already at least medium). Wait for the pressure to reach the appropriate level for your altitude. Consult your canning guide or the internet for specific pressure recommendations based on your location.
Once the canner has reached the required pressure (typically around 10 pounds of pressure or more), start your timer for 90 minutes. Reduce the heat to maintain a consistent pressure, and carefully monitor the gauge, adjusting the heat as needed.
With any remaining venison, you can add the beef broth (if using) and the remaining onion/pepper mix. Cover and cook on low heat for about a half-hour while you clean up the kitchen or prepare a side dish. This cooked venison might not be as tender as the canned venison, but it will make a satisfying meal.
After 90 minutes, turn off the heat under the canner. Allow the pressure to stabilize naturally. Do not force a rapid pressure release, as this can cause the jars to lose their seal.
Once the pressure has returned to zero, carefully release the valve (if applicable), remove the lid, and use a jar lifter to remove the jars from the canner.
Place the jars on a towel-lined surface, undisturbed, for about 24 hours or until completely cooled. As the jars cool, you should hear a “popping” sound as the lids seal.
After 24 hours, check the seals by pressing down on the center of each lid. If the lid flexes or moves, the jar did not seal properly and should be refrigerated and used immediately.
Label the sealed jars with the date and contents, remove the rings, and store them in a cool, dark, and dry place. Be sure to consult an official canning guide for proper storage recommendations.
Enjoy!

Expert Tips & Tricks

Don’t overcrowd the skillet: When browning the venison, work in batches to avoid overcrowding the skillet. Overcrowding lowers the temperature of the pan, leading to steaming rather than browning.
Jar preparation is key: Ensure your jars are properly sterilized and free from any chips or cracks. A good seal is essential for safe canning.
Altitude adjustments are crucial: Adjust your canning pressure according to your altitude. Consult your canning guide or local extension office for specific recommendations.
If a jar doesn’t seal: If a jar doesn’t seal properly, don’t despair! You can either reprocess it with a new lid within 24 hours, or store it in the refrigerator and use the contents within a few days.

Serving & Storage Suggestions

Canned chunked venison is incredibly versatile. Simply boil the contents of the jar for a few minutes before serving. You may thicken the broth with a mixture of 2 tablespoons cold water and 2 tablespoons cornstarch if desired. Season to taste.

Serve it over mashed potatoes, rice, or noodles. It’s also fantastic in vegetable soup, stews, or chili. The tender, flavorful venison adds a hearty depth to any dish.

Properly sealed and processed jars of canned venison can be stored in a cool, dark, and dry place for up to one year. Once opened, refrigerate any leftovers immediately and use within 3-4 days.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	218.8 kcal	N/A
Calories from Fat	44 g	20%
Total Fat	5 g	7%
Saturated Fat	1.7 g	8%
Cholesterol	142.8 mg	47%
Sodium	651.4 mg	27%
Total Carbohydrate	2.3 g	0%
Dietary Fiber	0.6 g	2%
Sugars	0.9 g	3%
Protein	38.9 g	77%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Add different vegetables: Feel free to add other vegetables to the jars, such as carrots, celery, or potatoes. Just be sure to chop them into uniform sizes for even cooking.
Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the jars for a little extra heat.
Use different cuts of venison: While the rump roast is recommended for its yield, you can also use other cuts of venison, such as the shoulder or leg. Just be sure to trim away any excess fat and silver skin.

FAQs (Frequently Asked Questions)

Q: Why is it important to use a pressure canner for meat?
A: Meat is a low-acid food, which means it requires a pressure canner to reach the high temperatures necessary to kill harmful bacteria, like Clostridium botulinum, that can cause botulism.

Q: Can I use frozen venison for this recipe?
A: Yes, you can use frozen venison. Just be sure to thaw it completely in the refrigerator before cubing and cooking.

Q: How do I know if my jars are properly sealed?
A: After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid flexes or moves, the jar is not properly sealed and should be refrigerated and used immediately.

Q: Can I double this recipe?
A: Yes, you can double this recipe, but be sure to adjust the amount of ingredients accordingly. Remember to can in manageable batches to ensure even heating and proper sealing.

Q: What if I don’t have a pressure canner?
A: If you don’t have a pressure canner, you should not attempt to can meat at home. It is not safe to can meat using a water bath canner.

Final Thoughts

Canning chunked venison is a labor of love, but the reward is well worth the effort. These jars of tender, flavorful meat are a pantry staple that will provide you with delicious and convenient meals throughout the year. Don’t be afraid to experiment with different seasonings and vegetables to create your own signature blend. And most importantly, enjoy the process of preserving this taste of the wild! Share your creations with family and friends, and let them experience the satisfaction of a truly homemade meal.

Canned Chunked Venison Recipe