canned venison recipe
The Best canned venison recipe
Venison is such a great protein—lean, packed with iron, and way lower in fat than beef, which I love because it fits right into how we try to eat at home. This recipe keeps all the flavor without any of the gaminess some people worry about, and since it’s canned, it’s shelf-stable for months. I’ll make a big batch after hunting season and pull it out whenever we need a quick, hearty meal. It’s also a lifesaver for potlucks or when we have unexpected company because it’s easy to scale up and always a hit.
What I really appreciate about this recipe is how versatile it is. You can eat it straight from the jar with some crackers, toss it into tacos, or even mix it into pasta for a quick dinner. It’s one of those recipes that doesn’t require fancy ingredients or a lot of effort, but it never fails to taste like something special. Plus, knowing exactly what’s in it—just good, clean meat and a few simple seasonings—makes me feel good about serving it to my family.
Canned Venison in Savory Gravy
A hearty and flavorful way to preserve venison with rich gravy, perfect for quick meals. This recipe ensures tender meat with deep, savory notes that pair well with mashed potatoes or crusty bread.
🥘Ingredients
- 3 lbs venison (cubed, 1-inch pieces)
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 cups beef or venison broth
- 1/2 cup tomato paste
- 1/4 cup Worcestershire sauce
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 6 pint-sized canning jars with lids and rings
- 1/4 cup white vinegar (for jar sterilization)
👨🍳Directions
-
1
Prepare the venison: Trim excess fat from the venison and cut into 1-inch cubes. Season with salt, pepper, garlic powder, onion powder, and smoked paprika. Toss to coat evenly. -
2
Sear the venison: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the venison in batches, searing until browned on all sides (about 3-4 minutes per batch). Remove and set aside. -
3
Sauté aromatics: In the same pot, add diced onion and cook until softened (about 5 minutes). Add minced garlic and cook for an additional 1 minute. -
4
Make the gravy: Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour in the broth and bring to a simmer. Return the seared venison to the pot and simmer for 10 minutes. -
5
Prepare jars: Sterilize canning jars and lids by boiling them in water for 10 minutes. Keep them hot until ready to fill. -
6
Fill jars: Using a ladle, fill each jar with venison and gravy, leaving 1-inch headspace. Remove air bubbles by running a clean knife along the inside of the jar. -
7
Seal jars: Wipe the rims of the jars with a clean, damp cloth. Place lids on the jars and screw on the rings until fingertip-tight. -
8
Process jars: Place jars in a water bath canner or large stockpot with a rack. Ensure jars are covered by at least 1 inch of water. Bring to a boil and process for 90 minutes. -
9
Cool and store: Carefully remove jars using a jar lifter and let them cool on a towel-lined countertop. Check seals after 24 hours. Store in a cool, dark place for up to 1 year.
🔧Equipment
- Large pot or Dutch oven
- Mixing bowls
- Canning jars and lids
- Water bath canner or large stockpot with rack
- Jar lifter
- Ladle
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Canned Venison in Savory Gravy Works
❓ Frequently Asked Questions About Canned Venison in Savory Gravy
1. How long does canned venison last?
Canned venison, when properly processed and stored in a cool, dark place, can last 2 to 5 years. For best quality, consume within 12 to 18 months. Always check for signs of spoilage (bulging lids, off smells, or mold) before eating.
2. Can I use a pressure cooker instead of a pressure canner?
No, a pressure cooker is not a safe substitute for a pressure canner when canning venison. Pressure canners are designed to maintain consistent high pressure and temperature for the required processing time, ensuring botulism spores are destroyed. A pressure cooker may not reach or sustain the necessary pressure for safe canning.
3. Do I need to pre-cook the venison before canning?
No, raw-packing (canning uncooked venison) is safe and recommended for best texture. Simply trim excess fat, cut into chunks, and pack tightly into jars. Add boiling water, broth, or tomato juice to cover the meat, leaving 1-inch headspace. Pre-cooking can make the meat dry or mushy after canning.
4. Why did my canned venison turn gray or dark?
Discoloration in canned venison is normal and doesn’t indicate spoilage. The meat may turn gray, brown, or dark due to natural chemical reactions (like oxidation) during processing. Adding 1/4 tsp of ascorbic acid or citric acid per jar can help preserve color. Always check for other spoilage signs (off odors, sliminess) before consuming.
5. Can I add spices or vegetables to the jars before canning?
Yes, but stick to tested recipes for safety. You can add salt, pepper, garlic, onions, or herbs (like bay leaves or thyme) to the jars before processing. Avoid thickeners (flour, cornstarch) or dairy, as they can interfere with heat penetration. For vegetables, use a tested mixed-canning recipe (e.g., venison stew) to ensure proper acidity and processing times.
