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  • Jason J. Crighton

RECIPE: Canned Venison

For the first time, my family decided to can some venison. This was a decision that was spurred from some freezer issues over the past couple years. Losing meat is not fun and canning makes for an easy way to ensure that there is something available.

A couple notes about this recipe:

We used a steam canner instead of a pressure canner. To ensure we had a safe internal temperature to kill bacteria, we had to can for 3 hours (90 minutes with a pressure canner). To be sure the venison is safe for consumption, use a pressure canner. We will next time!

You can add anything you want to flavor the venison in the jar. Just be careful! Whatever you put into the jar has it’s flavor magnified 10 fold. You might like garlic, but even one clove causes the meat to taste like your eating a meat textured bulb of garlic!

Beef bullion cubes were used so that we had a great starter for gravy. If you made your own venison stock, you could use this instead of the bullion cube and water. This recipe works great as an quick, easy venison tips over noodles dinner!


  • 1 Venison Roast

  • 5 Beef Bullion Cubes

  • Filtered Water (room temperature)

  • 5 Quart Jars, Lids, Rings


  1. Wash and sanitize jars, lids, rings

  2. Cut venison roast into 1” cubes

  3. Place bullion cube in bottom of a quart mason jar

  4. Fill jar (stop at neck) loosely with venison cubes

  5. Fill with water to ¼” from top of jar

  6. Secure lid with ring

  7. Place into steam canner over medium high heat

  8. Once steam shoots out of hole, start timer - 3 hours

  9. Remove and allow to cool to room temperature slowly

  10. Store in a cool, dark place

*When opening the jar, skim off the fat that has solidified at the top

**To make gravy:

  1. Drain liquid into small saucepan

  2. Heat over medium heat

  3. Add cornstarch, stir, and cook to desired texture (will thicken as it cools)

  4. Add meat to heat through and serve over noodles

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