Are you looking for a way to preserve the bounty of your latest hunting trip or simply want to enjoy delicious venison year-round? Canning venison is a fantastic method to achieve this, providing you with a hearty and flavorful protein source for months to come. This recipe guides you through the process of safely and successfully canning venison, transforming your fresh game into a pantry staple. It’s a rewarding experience, turning a cherished harvest into delicious homemade meals. Let's get started!
Ingredients:
- 2 lbs venison, trimmed of fat and silver skin, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup venison broth or beef broth
- 1/2 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Bay leaf (optional)
For Canning:
- 7 pint jars and lids
- Canning pot and rack
Equipment:
- Large pot or Dutch oven
- Immersion blender (optional, for smoother texture)
- Ladle
- Jar lifter
- Magnetic lid lifter
Step-by-Step Instructions:
1. Preparing the Venison:
Begin by trimming all visible fat and silver skin from your venison. Cut the meat into 1-inch cubes for even cooking. This is crucial for consistent canning results. Larger pieces may not cook thoroughly.
2. Browning the Venison:
In a large pot or Dutch oven, brown the venison cubes over medium-high heat in batches, ensuring not to overcrowd the pot. Browning adds depth of flavor to your canned venison. Remove browned venison and set aside.
3. Sautéing Aromatics:
Add the chopped onion and minced garlic to the pot and sauté until softened, about 5 minutes. This step builds the flavour base for your venison.
4. Combining Ingredients:
Return the browned venison to the pot. Stir in the venison broth (or beef broth), tomato paste, Worcestershire sauce, thyme, salt, pepper, red pepper flakes (if using), and a bay leaf (if using). Bring the mixture to a boil, then reduce heat and simmer for at least 1.5 hours, or until the venison is very tender. The longer it simmers, the more tender and flavorful it will become.
5. Puréeing (Optional):
If you prefer a smoother texture, use an immersion blender to partially or fully purée the venison mixture. This step is entirely optional; many prefer the texture of slightly chunky venison.
6. Canning Process:
Prepare your canning jars and lids according to manufacturer's instructions. Fill the sterilized jars with the venison mixture, leaving about 1/2 inch headspace. Remove any air bubbles by running a non-metallic utensil around the inside of the jar. Wipe the jar rims clean, apply the lids and rings, and tighten fingertip tight.
7. Pressure Canning:
Process the filled jars in a pressure canner according to your canner's instructions. For pint jars, process at 10 pounds of pressure for 75 minutes. Adjust processing time according to your altitude. Always refer to a reliable canning guide for specific instructions based on your location and jar size.
Cooking Tips for Canning Venison:
- Use a meat thermometer to ensure the venison reaches an internal temperature of at least 160°F before canning.
- Adjust seasonings to your preference. Experiment with different herbs and spices to create your unique flavor profile.
- Always follow safe canning procedures to prevent spoilage and foodborne illnesses. This recipe is a guide; always refer to a reputable canning resource for altitude adjustments and proper processing times.
Variations:
- Spicy Venison: Add more red pepper flakes or a dash of cayenne pepper for a spicier version.
- Herb-infused Venison: Experiment with other herbs like rosemary, sage, or marjoram.
- Mushroom Venison: Add a cup of sliced mushrooms during the simmering stage.
Nutritional Information (per serving, approximate):
Nutritional information will vary depending on the specific cut of venison and added ingredients. For a general estimate, a serving of canned venison may contain approximately:
- Calories: 200-250
- Protein: 25-30g
- Fat: 10-15g
- Carbohydrates: 5-10g
Enjoy your delicious homemade canned venison! This easy recipe provides a fantastic way to preserve this lean and healthy protein source, guaranteeing a flavorful addition to your pantry for many months to come. Remember to always prioritize safe food handling and canning practices. Happy canning!