Canning Moose Recipes

EASY CANNED VENISON

Easy Canned Venison image

Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.

Provided by EWEDIN31

Categories Meat and Poultry Recipes Game Meats Venison

Time 5h30m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound cubed lean venison
1 teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon minced garlic
4 slices onion
1 tablespoon minced green bell pepper

Steps:

Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 1.7 g, Cholesterol 85.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 23.3 g, SaturatedFat 1 g, Sodium 610.4 mg, Sugar 0.7 g

CANNED MOOSE MEAT

Canned moose meat image

Editors Note: From the University of Wisconsin-Cooperative Extension, Safe Food Preservation: Meat, wild game, poultry, and fish are low-acid foods and must be processed in a pressure canner for the full time specified to destroy food-poisoning bacteria that might be present. Under no circumstances should you use any other processing method such as boiling water bath, microwave, or over canning.

Provided by Terry

Categories Moose

Time 4h30m

Yield 4 jars

Number Of Ingredients 4

Ingredients

sliced carrot
chopped onion
cubed moose
pickling salt

Steps:

In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
Cover with hot sterilized lids, screw bands on tightly.
Cook in canner for 4 hours of full boil.
Good luck maybe this will work for vennison.

Nutrition Facts :

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