Canned Venison (Recipe) | Outdoor Channel
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Recipe Posted

Canned Venison (Recipe)


Permitted use provided by:

Servings: 5 to 7 quarts.


  • 10 lbs raw cubed venison
  • 5 to 7 beef bouillon cubes
  • 2 large onions, ringed or cut into strips
  • beef suet


  • 1 teaspoon canning salt
  • 1/2 of a beef bouillon cube


Now pack with cubed meat and add 7 to 10 pieces of onion per jar (or personal preference). I use a wooden spoon to pack it in tightly. Add a chunk of suet (fat) on top. Remove air bubbles and leave 1 inch head space; affix the two-part lids.

Process in a presser cooker at 10 pounds for approximately for 1-1/2 hours (quart jars).

One of our favorite ways is to open and drain. Mix a can of cream of chicken soup, a pack of onion soup mix and stir into the meat. put in a baking dish and bake for about 30 minutes. Serve with mashed potatoes or rice. Delicious and easy! I also use it with soups or stews.

Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches.

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