Canned Venison Stew

In this video I will show you how to use that canned venison I'm always talking about. A simple hardy stew that will feed the family and make anybody a belie.

Canned Venison Recipes for the Crockpot

Directions: Cut the stewing meat into chunks and brown in a pan with some oil. Cut up all vegetables. Add 1/2 cup of browned meat to the pint jar. Top with 1/8 cup of chopped onions. Top with 1/2.

Pressure Canned Venison Stew · Jess in the Kitchen

5. Brine the Venison. This step is optional, but I recommend it if you're working with any strong-flavored meats. Soak the meat for an hour in brine water that contains about a tablespoon of salt for every quart of water (it doesn't matter how much water you use). This will remove a lot of the gamey flavor.

CANNED VENISON STEW

Add the olive oil to a large pot or Dutch oven and heat over medium-high heat. When the oil is hot, allow the venison to saute for 5-7 minutes or until the edges start to brown. Remove the venison from the pot and set aside. Turn the heat down to medium and add the potatoes, carrots, celery and onion.

Canning Beef Stew for Convenience and Emergencies SchneiderPeeps

You'll need the whole 1/4 cup if there is no fat in your ground venison. Once the meat browns, add the onion, stir and cook for about 8 minutes, stirring often. Stir in the garlic and cook another minute or two. Stir in the tomato paste and mix well.

CANNED VENISON STEW

Here are some simple tips for prepping your venison before canning: Trim off silver skin, fat, and fascia. This is easier to do when the meat is partially frozen. Cut into approximate 1-inch cubes. Season your venison as if you're seasoning it for a stew. Consider cutting vegetables to can alongside your venison.

Canned Venison Stew

Remove venison from marinade and pat with paper towels. (See Notes for more marinade instructions.) Cut into bite size pieces. In large soup pot, stock pot or Dutch oven, open the package of Mexican chorizo and cook it in the pan until done, over medium high heat, about 5 or 6 minutes. Stir frequently.

Canned Venison Stew

Cut the venison into 1" cubes or thin slices trying to make sure to remove as much fat and silverskin as possible. Chop up onion and separate garlic cloves from bulb of garlic removing the outer shell. Pack the jars tightly with meat, a ½ Tablespoon of chopped onion, and one clove of garlic.

Canned Venison Stew

Brown the deer stew meat, seasoning with salt and pepper, until browned on all sides. Remove the meat and sauté garlic, onion in red wine vinegar. Add in the tomato paste to combine. Place the meat back into the instant pot, coat with flour. Deglaze the pot with the red wine and broth, scraping up the brown bits.

Canned Venison Stew

Cover pot and cook stew in preheated oven for 1 ½ hours. Remove from oven and stir in 1 pound baby carrots and 1 pound diced red potatoes. Return to oven and cook for one more hour. Remove stew from oven, taste, and adjust seasoning. Remove the bay leaf and herb bundle and discard.

Pressure Canned Venison Stew · Jess in the Kitchen

Pressure cook the cubed venison for 15 minutes, use a natural release for 5 minutes and finish with a quick release. When the valve drops, carefully remove the lid. Add the potatoes and carrots. Replace the lid and cook on High Pressure for 2 minutes more. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally.

canned venison stew1mmkgnb Wild Harvest Table

Step 2: Pat meat with paper towels to remove excess moisture. Season the stew meat with salt, paprika, black pepper, and crushed red pepper. Brown the meat in batches, making sure not to crowd the pressure cooker. Step 3: Add diced yellow onion and garlic to the last batch of meat and saute until caramelized.

Canned Beef Stew Recipe with a pressure cooker

Make sure you have a reliable recipe for canning meat that has been tested. If you are not sure, check with your local Cooperative Extension. Venison Stew with Veggies. Ingredients: 4-5lbs venison stew meat, trimmed, and cut into 1" cubes 1 Tbsp. olive oil 3 qts. potatoes, cut into 1" cubes 2 qts. largely diced carrots 3 cups chopped celery

Canned Venison Stew

Prepare the vegetables by cutting into small 1/2 inch chunks. Slice the venison and season lightly with salt and pepper. Place all of the ingredients in the Crockpot, stir and cover with the lid. Set the Crockpot on low and cook for 6-8 hours or high and cook for 4-6 hours.

Canned Venison Stew

Return the seared venison to the stockpot. Bring to a gentle boil for 5 minutes, leaving the meat undisturbed. Add the carrots, potatoes, mushroom, onions, tomatoes, beef broth, bay leaves, thyme, and rosemary. Stir to combine. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally.

Canned Venison Stew

Inspect a pint-sized jar for cracks. Immerse in simmering water for 5 minutes. Wash a new, unused lid and ring in warm soapy water. Meanwhile, toss venison, garlic, salt, and pepper in a large bowl until well combined. Place venison into the sterilized jar along with onion and bell pepper. Wipe the rim with a clean, damp cloth, and seal with.