Canned Venison Recipes for the Crockpot
CANNED VENISON STEW
1st put your cubed venison raw meat in each quart jar, up about 1/3 of the way up we then PACKED it down by using the counter and tapping the jar down firmly on a dish towel till all the meat is packed down good. Now add your ketchup, 1 Tbsp. now add pepper, less than 1/4 tsp maybe about 1/8 and add your beef bullion cube.
CANNED VENISON STEW
Make sure you have a reliable recipe for canning meat that has been tested. If you are not sure, check with your local Cooperative Extension. Venison Stew with Veggies. Ingredients: 4-5lbs venison stew meat, trimmed, and cut into 1" cubes 1 Tbsp. olive oil 3 qts. potatoes, cut into 1" cubes 2 qts. largely diced carrots 3 cups chopped celery
canned venison stew1mmkgnb Wild Harvest Table
Directions: Cut the stewing meat into chunks and brown in a pan with some oil. Cut up all vegetables. Add 1/2 cup of browned meat to the pint jar. Top with 1/8 cup of chopped onions. Top with 1/2.
Pressure Canned Venison Stew · Jess in the Kitchen
Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight. Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar). Process quart jars for 90 minutes at 10 pounds. If your altitude is greater than 1000 feet, use 15 pounds.
Pressure Canned Venison Stew · Jess in the Kitchen
You'll need the whole 1/4 cup if there is no fat in your ground venison. Once the meat browns, add the onion, stir and cook for about 8 minutes, stirring often. Stir in the garlic and cook another minute or two. Stir in the tomato paste and mix well.
Canned Venison Stew
Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside. Turn the heat down to medium and add the potatoes, carrots, celery and onion.
Canned Venison Stew
Brown the deer stew meat, seasoning with salt and pepper, until browned on all sides. Remove the meat and sauté garlic, onion in red wine vinegar. Add in the tomato paste to combine. Place the meat back into the instant pot, coat with flour. Deglaze the pot with the red wine and broth, scraping up the brown bits.
Canned Venison Recipes for the Crockpot
Prepare the vegetables by cutting into small 1/2 inch chunks. Slice the venison and season lightly with salt and pepper. Place all of the ingredients in the Crockpot, stir and cover with the lid. Set the Crockpot on low and cook for 6-8 hours or high and cook for 4-6 hours.
Canned Venison Stew
5. Brine the Venison. This step is optional, but I recommend it if you're working with any strong-flavored meats. Soak the meat for an hour in brine water that contains about a tablespoon of salt for every quart of water (it doesn't matter how much water you use). This will remove a lot of the gamey flavor.
Canned Venison Stew
Here are some simple tips for prepping your venison before canning: Trim off silver skin, fat, and fascia. This is easier to do when the meat is partially frozen. Cut into approximate 1-inch cubes. Season your venison as if you're seasoning it for a stew. Consider cutting vegetables to can alongside your venison.
Canned Venison Stew
Step 2: Pat meat with paper towels to remove excess moisture. Season the stew meat with salt, paprika, black pepper, and crushed red pepper. Brown the meat in batches, making sure not to crowd the pressure cooker. Step 3: Add diced yellow onion and garlic to the last batch of meat and saute until caramelized.
Canned Venison Stew
In this video I will show you how to use that canned venison I'm always talking about. A simple hardy stew that will feed the family and make anybody a belie.
Canned Venison Stew
Return the seared venison to the stockpot. Bring to a gentle boil for 5 minutes, leaving the meat undisturbed. Add the carrots, potatoes, mushroom, onions, tomatoes, beef broth, bay leaves, thyme, and rosemary. Stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.
Canning Beef Stew for Convenience and Emergencies SchneiderPeeps
Place your canner on your stove burner and add the jars. Tighten the lid, but leave the weight off. Heat over medium to medium high heat until the pressure vent pops up. Vent for 10 minutes before adding the canning weight. Continue to heat until you reach the pounds of pressure for your altitude.
CANNED VENISON STEW
Stuff jars with raw seasoned meat, leaving 1 inch of head space. Wipe rims with a damp cloth, center the lid on the jar and adjust the band to fingertip tight. Place jars on the rack of a prepared pressure canner (mine needs 3 quarts of hot water plus a splash of vinegar). Process quart jars for 90 minutes at 10 pounds.
Canned Venison Stew
Cover pot and cook stew in preheated oven for 1 ½ hours. Remove from oven and stir in 1 pound baby carrots and 1 pound diced red potatoes. Return to oven and cook for one more hour. Remove stew from oven, taste, and adjust seasoning. Remove the bay leaf and herb bundle and discard.
