3-Delicious Canned Deer Meat Recipes

Canning deer meat is a timeless way to preserve the rich flavors of venison while ensuring it’s ready for a variety of quick and hearty meals. Whether you’re an experienced hunter or simply someone who enjoys the taste of wild game, canned deer meat recipes offer convenience, versatility, and a shelf-stable option for your kitchen. In this guide, you’ll discover everything from essential techniques to creative recipes that turn your canned venison into mouthwatering dishes. Let’s dive into the world of delicious and practical canned deer meat recipes!

Why Can Deer Meat?

Canning canned deer meat is a practical and efficient way to preserve the rich flavors of deer meat while ensuring you have access to nutritious and versatile protein year-round. Here are some key reasons why people choose to try canned deer meat recipes:

• Convenience: With canned deer, you have ready-to-use meat for quick meals, whether it’s a stew, chili, or sandwich.
• Preservation: Canning extends the shelf life of your deer meat, allowing it to stay fresh and flavorful for up to several years when stored properly.
• Space Saving: Unlike freezing, canned deer meat doesn’t take up precious space in your freezer and eliminates the risk of freezer burn.
• Enhanced Flavor: The canning process tenderizes the deer meat, infusing it with rich, savory flavors that elevate your recipes.
• Sustainability: For hunters, canning canned deer meat ensures that no part of your harvest goes to waste.

By canning your venison, you gain the flexibility to enjoy it in countless canned deer meat recipes whenever the craving strikes!

Ingredients and Tools You’ll Need

Essential Ingredients

Ingredient	Description
Fresh deer meat	Cubed, sliced, or ground deer meat of your choice
Salt (optional)	For seasoning and flavor
Beef or venison broth (optional)	To use as packing liquid
Additional spices or herbs	Customize according to your favorite recipes

Recommended Equipment for Canning

• A high-quality pressure canner (essential for safely preserving canned deer meat)
• Mason jars with lids and rings
• A jar lifter for safely handling hot jars
• A funnel for easy jar filling
• A bubble remover and headspace tool to ensure proper sealing
• Clean towels or cloths for wiping jar rims

Step-by-Step Canning Guide

Canning deer meat is an easy process once you have the right steps in place. Follow this guide to preserve your canned deer meat safely and effectively for long-term storage.

Raw Pack vs. Hot Pack Methods

When canning deer meat, you can choose between two common methods:

• Raw Pack: The deer meat is packed raw into jars without cooking. The natural juices released during the canning process help preserve the meat.
• Hot Pack: In this method, the deer meat is browned or cooked before being packed into jars. This process helps retain more flavor and ensures the meat is pre-cooked, making it ready for quicker use.

Preparing Your Meat for Canning

1. Trim and Cut: Start by trimming any excess fat and sinew from the deer meat. Cut the meat into the desired size (chunks, slices, or ground).
2. Seasoning (Optional): If you want to add flavor, season the deer meat with salt, spices, or herbs before canning. Some people prefer to skip seasoning for a more neutral flavor.
3. Sterilize Jars: Clean and sterilize the mason jars to ensure safety during the canning process.

Pressure Canning Instructions

1. Fill Jars: Pack the prepared deer meat into the sterilized jars, leaving about 1 inch of headspace at the top.
2. Add Liquid: If using the hot pack method, add hot broth or water to the jars, covering the meat.
3. Seal Jars: To ensure a proper seal, clean the rims of the jars with a damp cloth. Then, place the lids and rings on top, tightening them firmly. Place the lids and rings on the jars, tightening them securely.
4. Pressure Canning: Place the filled jars into the pressure canner and follow the manufacturer’s instructions for your specific model. Typically, process the jars at 10-15 pounds of pressure for 75-90 minutes, depending on the size of the jars and your altitude.
5. Cool and Store: Once the canning time is complete, allow the jars to cool. Check the seals to make sure they are tight. Keep the sealed jars in a cool, dark location for storage.

With these steps, you’ll have perfectly preserved canned deer meat that’s ready to use in your favorite recipes!

Recipes Using Canned Deer Meat

Once you’ve canned your deer meat, it’s time to get creative in the kitchen. Here are some delicious recipes that make the most of canned deer meat:

Easy Venison Chili

This hearty and flavorful venison chili is the perfect dish to make with your canned deer meat.
Ingredients:

• 1 jar of canned deer meat, cubed or shredded
• 1 can of kidney beans
• 1 can of diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
  Instructions:

1. In a large pot, cook the onion and garlic over medium heat until they become tender and aromatic.
2. Add the canned deer meat, chili powder, cumin, salt, and pepper. Stir to combine.
3. Add the diced tomatoes and beans, then simmer for 20-30 minutes, stirring occasionally.
4. Serve hot with your favorite toppings like cheese, sour cream, or cornbread.

Rustic Venison Pot Pie

This comforting venison pot pie is an easy way to use your canned deer meat for a filling and savory meal.
Ingredients:

• 1 jar of canned deer meat, drained
• 2 cups frozen mixed vegetables
• 1 cup beef or venison broth
• 2 tablespoons flour
• 1 teaspoon thyme
• 1 pre-made pie crust
  Instructions:

1. In a large pan, combine the canned deer meat, vegetables, and broth. Bring to a simmer.
2. In a small bowl, whisk the flour into a bit of water to create a slurry, then add it to the pot to thicken the filling.
3. Add the thyme and let it simmer for a couple of minutes, allowing the flavors to meld.
4. Pour the mixture into a pie dish, cover with the pie crust, and bake at 375°F for 25-30 minutes or until golden brown.

Quick Venison Tacos

A fast and easy way to enjoy canned deer meat in a taco format!
Ingredients:

• 1 jar of canned deer meat, shredded
• 1 packet of taco seasoning
• 1/2 cup water
• Taco shells or tortillas
• Toppings: lettuce, cheese, salsa, sour cream

Instructions:

1. In a skillet, heat the shredded canned deer meat and add the taco seasoning.
2. Pour in the water and cook until the meat is heated through and well-seasoned.
3. Serve in taco shells or tortillas, and top with your favorite ingredients.

These recipes are a great way to turn canned deer meat into easy and satisfying meals for any occasion!

Tips for Success and Common Mistakes

Canning deer meat is a great way to preserve venison for later use, but it’s important to follow the right steps to ensure safety and quality. Here are some tips for success and common mistakes to avoid when canning canned deer meat.

How to Ensure Safe Canning

1. Use a Pressure Canner: Always use a pressure canner when canning deer meat to ensure it reaches the high temperatures required to kill bacteria and prevent botulism. Water bath canning is not safe for meat.
2. Follow Canning Guidelines: Stick to tested recipes and guidelines for canning times, pressure, and jar sizes. This ensures that the meat is properly preserved and safe to eat.
3. Check Jar Seals: After canning, make sure the jars have sealed properly by pressing on the center of the lids. If it pops back, the jar hasn’t sealed and should be refrigerated and used immediately.
4. Use Clean Equipment: Ensure that all jars, lids, and utensils are clean and sanitized before canning to prevent contamination.

Storing and Using Canned Venison

1. Proper Storage: Store your sealed jars of canned venison in a cool, dark, and dry place. A pantry or cupboard is ideal, as long as the temperature remains consistent between 50-70°F (10-21°C).
2. Shelf Life: Canned deer meat can last up to 1-2 years if stored correctly, but it’s best to use it within the first year for optimal taste and quality.
3. Inspect Before Use: Before using canned venison, always check for signs of spoilage, such as a bulging lid, strange odors, or discoloration. If you notice any of these indicators, it’s best to dispose of the jar.
4. Reheat Safely: When ready to use your canned deer meat, always reheat it thoroughly to a boil or a temperature of 165°F (74°C) before consuming, especially if it has been stored for a long time.

By following these tips and avoiding common mistakes, you’ll ensure that your canned venison stays safe and delicious for months to come!

FAQ

Can You Can Previously Frozen Meat?

Yes, you can can previously frozen meat, including deer meat. However, it’s important to ensure that the meat was frozen properly and thawed safely before canning. Be sure to inspect the meat for any signs of freezer burn or spoilage, as these can affect the quality and safety of the final canned product. It’s also recommended to can the meat soon after thawing for the best results.

What’s the Best Cut of Meat for Canning?

The best cuts of deer meat for canning are typically those that are lean and tender, such as:

• Shoulder
• Neck
• Shanks
• Stew meat (from any cut)

These cuts hold up well during the canning process, offering great flavor and texture. It’s best to avoid very fatty cuts, as excessive fat can interfere with the sealing process and reduce the shelf life of your canned deer meat.

How Long Does Canned Venison Last?

When stored properly in a cool, dry, and dark place, canned venison can last up to 1-2 years. The key to maintaining its quality is proper sealing and storage. While it may still be safe to eat beyond that time frame, the flavor and texture might begin to degrade. For the best taste and nutritional value, consume canned venison within the first year of canning.

Your Favorite Canned Venison Recipes

We’d love to hear from you! Share your favorite canned venison recipes with us and the community. Whether it’s a classic stew, a savory chili, or a creative new dish, your recipe could inspire others to try something new with their canned deer meat.