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Canned Venison

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Canned Venison

Fill quart canning jars with raw, chunked venison, packing slightly.

Add to each quart jar:

1 beef bouillon cube

scant tsp. salt

1/2 tsp. pepper

(No water or other liquid is added.) Seal jars with ring and lid. Pressure cook at 10 lbs. pressure for 90 minutes. Meat gives a quick meal heated with barbecue sauce, slightly break chunks, and served in burger buns. Or heat in own juice, breaking with fork, and serve in buns with catsup, mustard and pickles & chopped onions.

This is a very good way to preserve deer and provides quick preparation for serving.