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Canning Venison: A Taste of the Wild Preserved

The scent of woodsmoke always brings me back to crisp autumn days spent with my grandfather. He was a man of the land, and his yearly deer hunt was a ritual. More than just sport, it was about providing for the family, and nothing went to waste. After the hunt, the real work began: processing the deer. While some was enjoyed fresh, much of it was carefully canned using time-honored family recipes, ensuring we had delicious, protein-rich meals all winter long. That canned venison, simmered in stews or served over mashed potatoes, tasted like love, and the memory of those shared meals still warms my heart to this day.

Recipe Overview

Prep Time: 60 minutes
Cook Time: 90 minutes
Total Time: 2 hours 30 minutes
Yields: 5-7 quarts
Dietary Type: High Protein

Ingredients

10 lbs raw cubed venison
5-7 beef bouillon cubes
2 large onions, cut into thick strips (8ths)
Canning salt

Equipment Needed

Large Stockpot
Sharp Knife
Cutting Board
Measuring Spoons
Quart-sized Canning Jars
Two-part Canning Lids
Jar Lifter
Bubble Remover/Headspace Tool
Pressure Canner

Instructions

Begin by preparing your canning jars. Ensure they are clean and have been sterilized according to the manufacturer’s instructions for your pressure canner. This typically involves simmering them in hot water for at least 10 minutes. Keep the jars hot until ready to fill.
Prepare the lids according to the manufacturer’s instructions as well, usually involving simmering them in hot water (not boiling) to soften the sealing compound. Keep warm.
While the jars are sterilizing, prepare your venison. Cut the raw venison into approximately 1-inch cubes.
Peel and quarter the onions, then slice each quarter into thick strips, about 1/2 inch wide. This allows the flavor to infuse the venison without completely disintegrating during the canning process.
Now, it’s time to pack the jars. To each clean, hot quart jar, add 1 teaspoon of canning salt. Canning salt is pure sodium chloride without iodine or anti-caking agents, which can cause discoloration and clouding in your canned goods.
Next, add 1/2 beef bouillon cube to each jar. The bouillon adds depth of flavor to the venison during processing.
Begin packing the raw venison cubes into the jars, leaving about 1 inch of headspace at the top. Try to pack the meat as tightly as possible.
Add the onion strips to each jar, distributing them evenly. The recipe suggests 7 to 10 pieces of onion per jar. Adjust the amount to your personal preference, but be sure not to overfill the jar, still maintaining that 1 inch headspace.
Use a wooden spoon or a bubble remover/headspace tool to press down on the meat, packing it even tighter. This helps eliminate air pockets within the jar. Air pockets can interfere with proper sealing and preservation.
Run a bubble remover or plastic utensil around the inside of the jar to release any trapped air bubbles. After removing air bubbles, check the headspace again. If necessary, add more meat to maintain the 1-inch headspace.
Wipe the rim of each jar with a clean, damp cloth to ensure a clean sealing surface.
Place a warm lid on each jar, centering it. Then, screw on the band until it is fingertip-tight – not too loose, not too tight. Just snug.
Load the filled jars into your pressure canner, following the manufacturer’s instructions for jar placement and water level.
Seal the pressure canner according to its instructions, and vent it for the specified amount of time to remove all air.
Bring the canner up to 10 lbs of pressure, adjusting the heat as needed. Once the desired pressure is reached, begin timing the processing.
Process the quart jars at 10 lbs pressure for 90 minutes. Maintain a consistent pressure throughout the entire processing time. Fluctuations in pressure can lead to seal failures.
After the processing time is complete, turn off the heat and allow the pressure to drop naturally to zero. Do not force cool the canner, as this can also cause seal failures.
Once the pressure has reached zero, carefully remove the lid of the canner, being sure to direct any remaining steam away from you.
Use a jar lifter to carefully remove the jars from the canner, placing them on a towel-lined surface away from drafts. Avoid tilting the jars.
Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a “popping” sound as the lids seal.
After the cooling period, check the seals of the jars. The lids should be concave and not flex when pressed in the center. If any jars have not sealed properly, they should be reprocessed with new lids or stored in the refrigerator and used within a few days.
Remove the bands from the sealed jars, wash the jars, label them with the date and contents, and store them in a cool, dark, dry place.

Expert Tips & Tricks

For even richer flavor, consider browning the venison cubes in a skillet with a little oil before adding them to the jars. However, this is not essential for safety.
If you prefer a more complex flavor profile, experiment with adding other vegetables, such as carrots, celery, or potatoes, to the jars. Be sure to adjust the processing time accordingly, consulting a safe canning guide for guidelines.
Ensure your pressure canner is functioning properly before you begin. Have the gauge tested regularly for accuracy.
Always follow safe canning practices to prevent botulism. Improperly canned foods can be dangerous.
Don’t be tempted to add thickeners like flour or cornstarch to the jars before canning. These can interfere with heat penetration and lead to unsafe products. Add thickeners when you use the canned venison in your recipes.

Serving & Storage Suggestions

Canned venison is incredibly versatile. Use it as a base for hearty stews, chili, or shepherd’s pie. It’s also delicious served over mashed potatoes or noodles with a rich gravy. Once opened, refrigerate any unused portion in an airtight container and use within 3-4 days. Properly canned and sealed venison will last for at least one year in a cool, dark place. Although it is likely safe to consume longer, the quality will begin to degrade over time.

Nutritional Information

Please note that these values are estimates and will vary based on the specific cut of venison used and the size of the serving.

Nutrient	Amount per Serving	% Daily Value
Calories	300 kcal	15%
Total Fat	10g	15%
Saturated Fat	4g	20%
Cholesterol	150mg	50%
Sodium	500mg	22%
Total Carbohydrate	5g	2%
Dietary Fiber	1g	4%
Sugars	2g	–
Protein	40g	80%

Variations & Substitutions

Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce to the jars for a spicy kick.
Herbaceous Delight: Include fresh or dried herbs, such as thyme, rosemary, or bay leaf, for added flavor. Remember to use dried herbs sparingly, as their flavor intensifies during canning.
Wine Infusion: Add a splash of red wine to each jar before sealing for a richer, more complex flavor. Limit the amount of wine to ensure proper sealing.

FAQs (Frequently Asked Questions)

Q: Why do I need to use canning salt instead of regular table salt?

A: Canning salt is pure sodium chloride without iodine or anti-caking agents. Iodine can cause discoloration and clouding, while anti-caking agents can affect the texture and flavor of the venison.

Q: Can I use frozen venison for this recipe?

A: Yes, you can use frozen venison, but be sure to thaw it completely in the refrigerator before cutting and packing it into the jars.

Q: How do I know if my jars are sealed properly?

A: After the jars have cooled completely, press down on the center of the lid. If the lid doesn’t flex or make a popping sound, it’s properly sealed. Also, the lid should be slightly concave.

Q: Can I double this recipe?

A: Yes, you can double the recipe, but be sure to maintain the proper ratio of ingredients per jar. The processing time remains the same as long as you are using the same size jars.

Q: Is it safe to can venison?

A: Yes, canning venison is safe as long as you follow safe canning practices, use a pressure canner, and process the jars for the recommended time at the correct pressure. Always consult a reputable canning guide for safety information.

Final Thoughts

Canning venison is more than just a way to preserve food; it’s a connection to tradition, a celebration of resourcefulness, and a way to enjoy the taste of the wild all year round. I urge you to try this recipe, and perhaps start your own family tradition. Share the fruits of your labor with friends and family, and savor the deliciousness of home-canned venison. Let me know how it turns out!

Canned Venison Recipe