Chunked 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.

Recipe From

Provided by EWEDIN31

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 5h30m

Yield 4

Number Of Ingredients: 6

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
Calories128.2 calories
Carbohydrate1.7 g
Cholesterol85.5 mg
Fat2.5 g
Fiber0.3 g
Protein23.3 g
SaturatedFat1 g
Sodium610.4 mg
Sugar0.7 g


  • 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.


Venison Tenderloins image

"Venison is not typically the best meat for grilling, but with this marinade, the steaks come out tender, juicy and delicious," writes Brenda Koehmstedt of Rugby, North Dakota. "They're so tasty, in fact, that leftovers taste great cold--right from the fridge!"

Recipe From

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients: 10

3/4 cup soy sauce
1/2 cup red wine vinegar
1/2 cup canola oil
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
1 tablespoon coarsely ground pepper
1-1/2 teaspoons dried parsley flakes
2 garlic cloves, minced
8 venison tenderloin steaks (4 ounces each)
Calories 179 calories
Fat6g fat (1g saturated fat)
Cholesterol96mg cholesterol
Sodium483mg sodium
Carbohydrate2g carbohydrate (0 sugars
Fiber1g fiber)
Protein27g protein. Diabetic Exchanges


  • In a shallow dish, combine the first 9 ingredients; add fillets and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill fillets, uncovered, over medium-hot heat for 4 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

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