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I was wondering if anyone had any ideas or recipes to share that use canned venison. I have been canning it all weekend and would like some yummy recipes to use this winter.
Erica from West Virginia
About canned venison, I always can it if I am lucky enough to get some. Here is a recipe that I have adapted from my mom's recipe from when I was a little girl. All my kids love it!!
Deer (or elk) meat and rice. Can use any wild game. I even use beef when its cheap
Make a full recipe of rice. I immagine any rice would work but I have always used long grain white rice. Chop about 1/2 (or more) cups of both celery and onion. Saute them in about 2 Tabls. butter. Next add to the veggies, I quart of the canned venison, plus the juices. Let it come to a simmer and season with salt and pepper and at least 1 teaspoon of curry powder. I use more. to this mixture, and simmer. Next I add an additional can of consomme or beef broth. simmer and slightly thicken with cornstarch mixed in water until dissolved. Now add it to the rice, put in a casserole and bake at about 350 for 30 minutes. It is so good. Wish I had some venison right now!!
This is very easy to do. Take some portabello mushrooms and slice and a onion and dice and fresh garlic and parsley. Saute the onions in butter just a tblp or two and when lightly browned add mushrooms and saute hard add garlic and parsley then mix add to that a port wine or any full body red about 1/2 cup.
I just canned 16 wide mouthed pints of chunks of fresh venison that was shot yesterday. I had my granddaughter paint the bottom and sides of the jars with olive oil which was in a quart jar filled with our own garlic. I filled each jar half way and salted with a tiny bit of sea salt and some dried onion flakes.
I raw can venison in large chunks, stew size and ground. I like canning venison for a few reasons. 1. it's the easiest thing that there is to can. stuff it in a jar, no need to add anything, pressure cook for 90 mins. 2. my freezer space is left open for my produce and made ahead meals and 3. dinner is practically ready when i get home from work.
I use canned ground in everything-tacos, sauces, casseroles.
Stew size chunks I use by crock potting the normal beef stew
veggies with a can of mushroom soup & some beef base, then when I get home I toss in the venison chunks until heated.
Bigger chunks I use for pulled 'beef' and put on rice, in sandwiches, on tatoes.