Wild Game Recipes - Deer Recipes

Canned Venison

Hot Pack - Cut venison into strips or cubes. Put meat in large shallow pan; add just enough water to keep from sticking. Cook meat slowly, stirring occasionally until medium done. Add water to cover. Bring to a boil.

Pack hot meat loosely in clean hot canning jars. Cover meat with broth, leaving 1" head space. Process in a pressure canner: 10 lbs. pressure--pints for 75 minutes, quarts for 90 minutes; 15 lbs. pressure--pints and quarts for 50 minutes.

Serving Suggestions

• 1 pint venison strips, including broth
• 1 cup potatoes, cubed
• 1 cup carrots, sliced
• 1 large onion, sliced

Combine all ingredients and cook until vegetables are tender. Season as desired. Makes 2-3 servings. Note: Any combination of vegetables may be used.

• 1 8 oz. can tomato sauce
• 1 cup broth from venison
• 1/4 cup chopped onion
• 1 tbsp. brown sugar
• 1 tbsp. vinegar
• 1/2 tsp. mustard
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. salt

Combine and boil 5 minutes, uncovered. Add venison strips and simmer 10 minutes. Use on rice, noodles, or bread.

• 1 pint venison strips
• 1 tbsp. chopped onion
• 1 tsp Worcestershire sauce (to taste)
• Salt and pepper (to taste)
• 2 tbsp. flour mixed with 1/2 cup water
• 4 cups cooked noodles

Pour venison strips in sauce pan. Add seasonings and flour mixture; cook until thickened. Place noodles on platter and spoon on venison and sauce. Makes 4-6 servings.

In frying pan, heat 1 pint venison strips and broth with 1 can (2 cups) garden peas, 1 chopped onion, 2 cups cooked carrot slices, 2 tbsp. flour, 1/2 tsp. Worcestershire sauce, and salt and pepper to taste. Cook until thickened. In separate bowl, mix 2 cups biscuit mix and 1 cup milk until dry ingredients are moist. Spoon biscuit mixture on top of venison-vegetable mixture. Bake at 400 degrees for 20-25 minutes or until biscuits are done. Makes 4-6 servings.