Reviewed: Mar. 27, 2013

Very close to my recipe. I can both pint and quart jars so I can make a meal for 2 or bigger meals without opening extra cans. I use the meat with egg noodles, some canned veggies(from our garden) a chopped onion and a little beef base. Best plate of food ever.

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Reviewer:

Tristen

Reviewed: Dec. 11, 2012

Easy as 1, 2, 3...thanks!

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Reviewer:

Erica_Farr

Cooking Level: Expert

Living In: Olean, New York, USA

Reviewed: Dec. 6, 2012

We love this recipe, I put a tsp of soup base in the bottom of the jar,salt, garlic clove and onion.It lasts for years. I know some govt. agency says only keep for a year but my family has been canning for my whole life (60) and we have just eaten some stroganoff that the jar was dated 2004.This is the best way to eat venison year round.

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SCRUGGS420

Cooking Level: Intermediate

Home Town: Rapid City, South Dakota, USA

Living In: Killbuck, Ohio, USA

Reviewed: Oct. 25, 2012

This is a great simple recipe for canning venison. However, I don't normally put anything but salt and pepper in my jars when I can it. I don't even season the meat before I pack the jars either. The venison rarely needs any extra seasonings at all as its delicious all on its own. If you want to season it, I would season it when you cook it rather then when canning it. Also, I don't have a pressure cooker so I water bath mine for 3 hours instead.

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Reviewer:

lsmarie04

Cooking Level: Intermediate

Home Town: Norwood, New York, USA

Living In: Madrid, New York, USA

Reviewed: Jul. 16, 2012

I love this recipe but I do add one clove garlic per quart jar adding equal amount spices, onion,peppers divided up for each jar for more exact flavor. Makes excellant sandwich spread when you open a canned jar up pour into a bowl just add mayo or miracle whip what ever is your favorite and pickle relish mix to combine slather onto your favorite bread and enjoy!

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Reviewer:

minette

Reviewed: Nov. 24, 2011

I'm not the biggest fan of venison, but this recipe is delicious. We got an old buck this year and I was concerned it might be too game-y. I mostly followed the recipe (without the peppers), but I didn't mix the meat and spices in a bowl first. It produces so much liquid that the spices get well-mixed during the canning process. I used quart jars (must process for 90 minutes). I placed the cubed venison in the jars with some onion and a few garlic cloves on top. I sprinkled the salt and pepper on top of that. I used 1 teaspoon for the quart and found it to be almost a little too salty, so the next time I made it, I used slightly less than 1 tsp. It's not the most attractive concoction in a clear jar, but it's really tasty and tender. We gave some to a friend who absolutely loved it. We've used it as is and mixed with bbq sauce, seasoned black beans, or a canned tomato/black-eyed pea mix. It's very versatile. It's a keeper!

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Reviewer:

starlogva

Reviewed: Nov. 14, 2011

You don't state what size jar you are using, pints? If so, quarts should be processed for 90 minutes, correct?

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Reviewer:

Junkerjunk

Reviewed: Sep. 1, 2011

We love canned venison and with several deer hunters in our house this is a great way to use some of the meat. People that swear they won't eat venison, love this and usually ask to take a jar home. :) This can be processed in quarts too. Just adjust your time in the pressure canner to 90 minutes.

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Reviewer:

Can_It_Rachael

Cooking Level: Intermediate

Living In: Rhinelander, Wisconsin, USA

Reviewed: Feb. 28, 2011

Very good, very easy, great way to use venison. I always do venison this way. When butchering, I save the back straps, loins, jerky roasts, and some for burger or brats. Then I can the rest. It last years and keeps the flavor. Extremely fast and easy to pull out, warm up in a pan, mix in some corn starch/water for gravy, then serve over mashed potatoes or noodles. You should try if you are canning capable.

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