Canned Venison Recipes for the Crockpot (2024)

FAQs

Is canned venison already cooked? ›

Make soup or stroganoff in minutes since the meat is already cooked tender. Truth be told, one of my favorites is to grab a fork and eat it straight out of the jar.

Raw pack – Add 1 teaspoon per pint or 2 teaspoons of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.

Home canned venison will retain quality for 6 to 12 months in a warm place, like a garage or attic, and 12 to 36 months maintained in a cool place. Never allow canned foods to freeze.

Make quick and easy meals by canning venison and keeping it on hand to use in soups, stews, and sandwiches. Or, heat some up and serve it with rice, potatoes, noodles, or vegetables.

FDA rates canned venison as safe to eat for two years, but we have heard many people eating them after four years.

Know that you can either raw pack or hot pack your canned venison. This means what you think it means. You can pack cold chunks of venison into jars and use the pressure canning process to cook it, or you can pre-brown your meat and then pack it in.

1 inch of water – You can have one inch of water covering your jars when you're canning something with a short processing time, say 10-20 minutes. This is a short enough time that you're not worried about evaporation exposing the lids to air.

Drain liquid into small saucepan. Heat over medium heat. Add cornstarch, stir, and cook to desired texture (will thicken as it cools) Add meat to heat through and serve over noodles.

If kept frozen and not freezer burned it's good for a long time. I've eaten 3-4yr old venison that'd been hiding in the freezer and it was just as good as this years meat. If you do take a while to get through a deer I would recommend a vacuum sealer.

For one, the canning process will make the tougher cuts of meat more tender. This process also serves to neutralize some of the strong, gamey flavor that can be associated with deer. Once canned, this venison is ready to be added to most any meat dish.

Can you eat canned venison right away? ›

The nice thing about canning, you go to the pantry and toss the venison right into a quick and easy meal. It's fantastic and also frees up freezer space as it is shelf stable.

Eating venison fresh isn't recommended because of how common parasites and tapeworms are. Even in homemade jerky and fermented sausages, E. coli can stay in the deer's intestinal tract. You should steam, roast, or boil venison to 165 degrees Fahrenheit before drying.

Venison is high in essential amino acids and in addition, a rich source of thiamine, riboflavin, niacin, iron, and zinc. Venison meat is a perfect choice of protein for those who suffer from cardiovascular disease and are searching for low cholesterol and saturated fat protein choices.

We tend to use the most tender cuts fresh for steak, and save some good cuts back for making deer jerky. Then for canning cubes, roasts, and anything that isn't ground, cuts such as sirloin, top round, bottom round and shoulder.

Canned meats are fully cooked during the canning process. The most common canned meats are tuna, salmon, chicken, and pork. Some people even can their own meats and wild game. Try canned meat in soups, meat pies, one dish meals, or in a sauce over rice or noodles.

While canned food is safe to eat, it is best to prepare it safely. Ideally, you should consume canned food immediately after opening without cooking it or reheating it. However, if you want to eat warm canned food, you can empty the contents into a pan to cook or heat.

Except, of course, where there is microbial spoilage, flavour changes during canning are not generally a problem since, as has been mentioned, canning represents a degree of cooking and meat is generally cooked before consumption.