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Nutrition Facts
Serving Size 1 quarts 743g Recipe makes 5 quarts)
Calories 1108
Calories from Fat 198		(17%)
Amount Per Serving		%DV
	Total Fat 22.1g	33%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 761mg		253%
Sodium 980mg		40%
Potassium 2380mg		68%
Total Carbohydrate 6.9g		2%
	Dietary Fiber 0.8g	3%
	Sugars 3.2g
Protein 206.6g		413%
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Canned Venison

Recipe #348256 | 2 hours | 30 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: barefootmommawv
Jan 8, 2009

This recipes assumes you know and use the proper canning methods. This is the way my MIL, Mother and I have done it for years and years. I see in the latest Ball Blue Book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. I use the basic directions for stew meat.

5 -7 quarts (change servings and units)

Ingredients

10 lbs raw cubed venison
5-7 beef bouillon cubes
2 large onions, cut into thick strips (8ths)
canning salt

Directions

1
Raw pack:.
2
Add 1 tsp canning salt per quart jar.
3
Add 1/2 beef bouillon cube to each jar.
4
Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
5
Remove air bubbles leaving 1 inch head space. Affix two part lids.
6
Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.

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Featured Reviews for This Recipe

From: Z,G,L's mom

On Feb 2, 2009

Have used this recipe for years. My family really enjoys this. You can use this so many different ways. 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.

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