Name: Canned Venison
Ingredients: 1 pound raw, cubed lean venison; 1/2 – 1 teaspoon salt; 1/4 teaspoon ground black pepper; 1 teaspoon minced garlic; 4 slices onion; 1 tablespoon minced green bell pepper (optional)

Ingredients

Units Scale

Ingredients per pint jar:

1 pound raw, cubed lean venison
1/2 – 1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon minced garlic
4 slices onion
1 tablespoon minced green bell pepper (optional)

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Instructions

Place the uncooked venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Stuff the venison into each canning jar along with the onions and bell peppers. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, then screw on the lid and ring.
Place filled jars into your pressure canner and proceed as per manufacturer’s directions. Process pints for 75 min at 10 lbs pressure (or quarts for 90 min. at 10 lbs pressure).

Notes

Always follow USDA guidelines when canning.

Keywords: canned meat, canning venison