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

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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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Reviewer:

cmb22

Cooking Level: Intermediate

Reviewed: Nov. 25, 2010

awesome!!!! Better than a roast that has been in the crock pot all day

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Reviewer:

KAMI4

Reviewed: Dec. 27, 2009

In the past I have done something similar but only used kosher salt. The minced garlic and onion add to it. I love having the meat canned - it is super easy to make deer and noodles or stews/soups

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10 users found this review helpful

Reviewer:

gina w

Cooking Level: Intermediate

Living In: New Boston, Illinois, USA

Reviewed: Sep. 13, 2008

This is great! I can everything but the back straps, and it tastes great from head to tail! And it does not matter if its an old buck or a little doe it always comes out delicious!

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27 users found this review helpful