canned venison stew1mmkgnb Wild Harvest Table

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

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.

Canned Beef Stew Recipe with a pressure cooker

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.

Pressure Canned Venison Stew · Jess in the Kitchen

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

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 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

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 Stew

Pressure cook the cubed venison for 15 minutes, use a natural release for 5 minutes and finish with a quick release. When the valve drops, carefully remove the lid. Add the potatoes and carrots. Replace the lid and cook on High Pressure for 2 minutes more. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally.

CANNED VENISON STEW

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.

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

Cut the venison into 1" cubes or thin slices trying to make sure to remove as much fat and silverskin as possible. Chop up onion and separate garlic cloves from bulb of garlic removing the outer shell. Pack the jars tightly with meat, a ½ Tablespoon of chopped onion, and one clove of garlic.

Pressure Canned Venison Stew · Jess in the Kitchen

Remove venison from marinade and pat with paper towels. (See Notes for more marinade instructions.) Cut into bite size pieces. In large soup pot, stock pot or Dutch oven, open the package of Mexican chorizo and cook it in the pan until done, over medium high heat, about 5 or 6 minutes. Stir frequently.

canned venison stew1mmkgnb Wild Harvest Table

Inspect a pint-sized jar for cracks. Immerse in simmering water for 5 minutes. Wash a new, unused lid and ring in warm soapy water. Meanwhile, toss venison, garlic, salt, and pepper in a large bowl until well combined. Place venison into the sterilized jar along with onion and bell pepper. Wipe the rim with a clean, damp cloth, and seal with.

Canned Venison Recipes for the Crockpot

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

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.

Canning Beef Stew for Convenience and Emergencies SchneiderPeeps

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.