I was wondering if anyone had any ideas or recipes to share that use canned venison. I have been canning it all weekend and would like some yummy recipes to use this winter.
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About canned venison, I always can it if I am lucky enough to get some. Here is a recipe that I have adapted from my mom's recipe from when I was a little girl. All my kids love it!!
Deer (or elk) meat and rice. Can use any wild game. I even use beef when its cheap
Make a full recipe of rice. I immagine any rice would work but I have always used long grain white rice. Chop about 1/2 (or more) cups of both celery and onion. Saute them in about 2 Tabls. butter. Next add to the veggies, I quart of the canned venison, plus the juices. Let it come to a simmer and season with salt and pepper and at least 1 teaspoon of curry powder. I use more. to this mixture, and simmer. Next I add an additional can of consomme or beef broth. simmer and slightly thicken with cornstarch mixed in water until dissolved. Now add it to the rice, put in a casserole and bake at about 350 for 30 minutes. It is so good. Wish I had some venison right now!!
This is very easy to do. Take some portabello mushrooms and slice and a onion and dice and fresh garlic and parsley. Saute the onions in butter just a tblp or two and when lightly browned add mushrooms and saute hard add garlic and parsley then mix add to that a port wine or any full body red about 1/2 cup. bring to a simmer then add your venison and return to a simmer.
I just canned 16 wide mouthed pints of chunks of fresh venison that was shot yesterday. I had my granddaughter paint the bottom and sides of the jars with olive oil which was in a quart jar filled with our own garlic. I filled each jar half way and salted with a tiny bit of sea salt and some dried onion flakes. Filled the jar the rest of the way up and a tiny bit of salt on top and boiled the jar lids, screwed the tops on and placed into my American Pressure Cooker.
I raw can venison in large chunks, stew size and ground. I like canning venison for a few reasons. 1. it's the easiest thing that there is to can. stuff it in a jar, no need to add anything, pressure cook for 90 mins. 2. my freezer space is left open for my produce and made ahead meals and 3. dinner is practically ready when i get home from work.
I use canned ground in everything-tacos, sauces, casseroles.
Stew size chunks I use by crock potting the normal beef stew
veggies with a can of mushroom soup & some beef base, then when I get home I toss in the venison chunks until heated.
Bigger chunks I use for pulled 'beef' and put on rice, in sandwiches, on tatoes.
does anyone know if you can jar frozen venison. we were given alots and do not have much room in my freezer for my veg.
I go thought and can any of my last years venison, just before deer season. Works great!
I am short of freezer space too, I had 7 pigs of frozen ground deer and I defrosted and canned yesterday, taste tested, yummy
Yes, just unthaw and can. Not sure I would can if it's been in freezer over a year. Quality wouldn't be as good.
My husbands favorite way to eat it is to just cook some macaroni (drain) and mix with cream of mushroom soup and the canned venison. I always season with season salt or what ever I have handy.
thank you those sound very good. We have a generous supply of venison here in WV. I think we are aloud 3 each this year. And that comes in very handy in the middle of winter. Thanks again
When we lived in Kentucky, we always had the deer packaged ready for the freezer. I've never even heard of canning venison before. I'd make roasts in the crockpot, or tenderloins with biscuits. I had people eating our venison that would have had a fit, if they knew they were eating "deer meat". I never had to soak mine like some folks did, I used herbs, spices and seasonings to take away the "game-y" taste.
Here is a good one. Mix the canned venison with either sloppy joe sauce or bbq sauce and eat it on a bun. I also make lots of canned venison every year and am always looking for new recipes.
I canned a whole deer this year, except for tenderloin and backstraps. We mix onion, green pepper, garlic, and horseradish in the meat prior to canning and then use it in any receipie that calls for red meat.
Ive heard if you dont remove all the sliver, it makes it way more gamey. Is that true?
I just tried this one last night. I call them quesaDEERas! Take 2 tortilla shells, some canned deer meat, sauteed veggies and cheese and put between the shells like you are making a regular quesadilla. Heat in the oven (at 350 for 10-15 mins, until your cheese melts), serve with salsa, hot sauce, sour cream, anything! They are great!
My fav.... Stroganoff! Simply Put cream of mushroom soup, 1 cup sour cream, one can broth and I jar chunk venison(I drain 1/2 way) in pan. Salt pepper. Boil egg noodles and done! It's my " oh crap, its 6 already " meal!
The stroganoff Idea is great. Just add a veggie side and a bowl of peaches for a quick and easy meal, and my husband is a happy camper :) Great leftovers too!
Thanks for posting.
Ginger Beef
I drain my canned deer and let it dry a bit then toss it with a flour, garlic powder, salt and pepper mixture then fry it up in about an inch of oil. Then toss it with your favourite ginger beef sauce, so yummy!
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