Canned Venison Meat

We love deer meat! We also enjoy in the fact that we process our own meat. While most freeze deer meat, canning is a rewarding option as well. I love the idea of saving freezer space by canning. This raw pack recipe is super easy. You will be surprised by how much broth the meat creates. Canning meat requires a pressure canner.

Canned Venison Meat

Venison meat cut into cubes or chunks

Tony Chacheres (or your favorite seasoned salt)

Black pepper

CUT-UP MEAT (strips, cubes, or chunks) Venison
Remove excess fat. Soak strong-flavored wild meats for 1 hour in brine water containing 1 tablespoon of salt per quart of water. Rinse. Remove large bones and cut into desired pieces.

To each quart jar add 1 tbs of Tony Chacheres and 1 tsp of black pepper.

Raw Pack—Fill jars with raw meat pieces, leaving 1-inch headspace. DO NOT ADD LIQUID. Adjust jar lids.

Dial Gauge Canner—Process at 11 pounds pressure - Quarts 90 minutes. For processing above 2,000 feet altitude, see chart for recommended pounds of pressure.

ALTITUDE CHART FOR CANNING MEAT AND POULTRY

ALTITUDE	DIAL GAUGE CANNER Pints and Quarts	WEIGHTED GAUGE CANNER Pints and Quarts
1,001 – 2,000 ft.	11 lbs.	15 lbs.
2,001 – 4,000 ft.	12 lbs.	15 lbs.
4,001 – 6,000 ft.	13 lbs.	15 lbs.
6,001 – 8,000 ft.	14 lbs.	15 lbs.

Processing time is the same at all altitudes.

Here are the recommended guidelines to pressure canning meat on the Presto website.

The meat can be used in many recipes. Our favorite is to simply empty the contents of the jar into a pot. Add some cornstarch and heat it through until it makes gravy and serve over noodles or mashed potatoes.

This is a good recipe for the canned venison too:

Canned Venison Burrittos
Slow Cooker Venison Stroganoff