How to Can Venison: Step-by-Step Guide to Preserving Deer Meat and Wild Game

Preserving venison and other wild game offers numerous benefits that go beyond simply having a stocked pantry. Canning venison provides a long shelf life, making it a reliable and convenient source of protein for months or even years. This method also allows you to capture the freshness and quality of your harvest, free from the preservatives and additives often found in store-bought meats. Whether you’re a seasoned hunter or someone looking to reduce reliance on commercial meat, canning is an excellent way to enjoy the natural flavor of wild game throughout the year.

Venison, like other wild game, is a lean and nutrient-rich alternative to store-bought red meat. It contains less saturated fat and fewer calories, making it a heart-healthy option for individuals looking to maintain or improve their diet. Additionally, wild game is free from antibiotics, hormones, and other chemicals often used in conventional livestock farming. Venison is also rich in essential nutrients such as iron, zinc, and B vitamins, which are critical for energy production, immune function, and overall health.

Canning venison not only saves freezer space but also ensures you have a ready-to-eat protein source that’s versatile and easy to prepare. From stews and soups to tacos and casseroles, canned venison makes meal preparation quicker without sacrificing quality or taste. By preserving wild game, you’re embracing a sustainable lifestyle that reduces waste and helps you make the most of your harvest, all while enjoying the superior nutritional benefits that come with it.

How to pressure can venison, elk, moose, caribou and other wild game meat

After a fun hunt out in the wilderness, preserve your prize using a pressure canner!  The pressure and high temperatures tenderize your meat allowing the flavors of fresh vegetables, herbs and seasonings to permeate each fiber.  Having jars of this lean, protein packed meat on the ready will make excellent for meals. 

The recipe below is a standard way to flavor and preserve your wild game – and as many would put it, a way of “removing the gamey taste”.  As you can see, there isn’t a per pound methodology given in this recipe.  Feel free to use which cut of meat you prefer or have remaining after you have your hunt processed.  Many individuals love having ground meat, steaks and roasts frozen for future consumption.  Use remaining cuts, or a combination of cuts, to create the recipe below.  Feel free to scale-up the quantity of vegetables and herbs based on your wild game yield.

If you are not a hunter, but know someone who hunts or enjoys using wild game in their meal creation, feel free to pass this delicious recipe onward…

How to Can Venison and Other Wild Game Meat Instructions

Makes about 7 quarts or 14 pints

Simply reheat this seasoned, cooked meat alongside vegetables and mashed potatoes for a quick meal or use as a meal starter when making main dishes, soups and stews.

Ingredients

• 14 pounds trimmed venison or other wild game meat
• 2-4 tablespoons olive oil, lard, or bacon grease
• 4 cups hot water
• 4 cups beef broth
• 1/2 cup cook-type ClearJel (you may omit and thicken when opening a jar to reheat)
• 1 large onion, diced small
• 1 large green pepper, seeded and diced small
• 6 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper

Instructions

1. Meat Prep:  Choose the highest cut of meat you prefer to eat. Trim meat removing gristle, excess fat, silver skin and any bruised spots. Simply cut your meat into 1”-2” thick chunks, cubes or strips. If you are using ground venison or wild game meat, brown it in a pan with bacon grease or lard, then proceed to step 5 to pack jars.
2. Pat meat dry with paper towel so it will brown properly. In a deep skillet on medium-sized stock pot, brown the meat in batches over medium-high heat, using 1 tablespoon of olive oil at a time. Brown all sides but be careful not to cook the meat.  Leave the delicious drippings in the skillet to be used later. Remove meat from skillet and set aside in a large bowl to rest.
3. Add onions, peppers, garlic, salt and pepper to the bowl of browned meat and mix thoroughly. I prefer to mix using my hands with plastic gloves to ensure I am coating every piece of meat with vegetables and seasonings. Pack meat and vegetable mixture into warm jars leaving a generous 1 1/4-inch headspace.
4. Add hot water and beef broth to the meat drippings left in the skillet/pot. Whisk in cook-type ClearJel and bring liquid mixture to a quick boil, stirring frequently. Boil for 2 minutes then remove from heat and ladle hot broth mixture into each jar being sure to keep the generous 1 1/4-inch headspace. Remove any trapped air pockets using your headspace measuring tool. Add additional broth if necessary to maintain the 1 1/4-inch headspace.
5. Wipe jar rims with a warm wash cloth dipped in vinegar. Add lids and rings and hand tighten. Process jars at 10 pounds of pressure, or according to your elevation and canner type. Process quarts for 90 minutes and pints for 75 minutes.

A delicious way to use this recipe is to transform it into a hearty, savory stew that’s perfect for a cold evening or a quick weeknight meal. Simply open a jar and pour the contents into a saucepan, heating it gently over medium heat until warmed through. To enhance the flavors and stretch the dish, add diced potatoes, carrots, or other favorite vegetables, along with a splash of beef broth or red wine for richness. Let everything simmer together for 10-15 minutes, allowing the flavors to meld.

For a comforting twist, serve this recipe over creamy mashed potatoes or buttered egg noodles, garnished with fresh parsley or a sprinkle of grated Parmesan cheese. Pair with warm, crusty bread to soak up the flavorful broth, and you have a meal that’s both quick and satisfying, showcasing the tender, perfectly seasoned venison in every bite.

Happy Canning!
xo
Diane, The Canning Diva®
www.canningdiva.com

How to Can Venison: Step-by-Step Guide to Preserving Deer Meat and Wild Game

Recipe by The Canning Diva

5.0 from 1 vote

Servings

7 quarts or 14 pints

servings

Prep time

30

minutes

Preserving venison and other wild game offers numerous benefits that go beyond simply having a stocked pantry. Canning venison provides a long shelf life, making it a reliable and convenient source of protein for months or even years. This method also allows you to capture the freshness and quality of your harvest, free from the preservatives and additives often found in store-bought meats.

Ingredients

US Metric

• 14 pounds 14 trimmed venison or other wild game meat

• 2-4 tablespoons 2-4 olive oil, lard, or bacon grease

• 4 cups 4 hot water

• 4 cups 4 beef broth

• 1/2 cup 1/2 cook-type ClearJel (you may omit and thicken when opening a jar to reheat)

• 1 large 1 onion, diced small

• 1 large 1 green pepper, seeded and diced small

• 6 6 garlic cloves, minced

• 2 teaspoons 2 salt

• 1 teaspoon 1 black pepper

Instructions

• Meat Prep:  Choose the highest cut of meat you prefer to eat.  Trim meat removing gristle, excess fat, silver skin and any bruised spots. Simply cut your meat into 1”-2” thick chunks, cubes or strips. If you are using ground venison or wild game meat, brown it in a pan with bacon grease or lard, then proceed to step 5 to pack jars.
• Pat meat dry with paper towel so it will brown properly. In a deep skillet on medium-sized stock pot, brown the meat in batches over medium-high heat, using 1 tablespoon of olive oil at a time. Brown all sides but be careful not to cook the meat.  Leave the delicious drippings in the skillet to be used later. Remove meat from skillet and set aside in a large bowl to rest.
• Add onions, peppers, garlic, salt and pepper to the bowl of browned meat and mix thoroughly. I prefer to mix using my hands with plastic gloves to ensure I am coating every piece of meat with vegetables and seasonings. Pack meat and vegetable mixture into warm jars leaving a generous 1 1/4-inch headspace.
• Add hot water and beef broth to the meat drippings left in the skillet/pot. Whisk in cook-type ClearJel and bring liquid mixture to a quick boil, stirring frequently. Boil for 2 minutes then remove from heat and ladle hot broth mixture into each jar being sure to keep the generous 1 1/4-inch headspace. Remove any trapped air pockets using your headspace measuring tool. Add additional broth if necessary to maintain the 1 1/4-inch headspace.
• Wipe jar rims with a warm wash cloth dipped in vinegar. Add lids and rings and hand tighten. Process jars at 10 pounds of pressure, or according to your elevation and canner type. Process quarts for 90 minutes and pints for 75 minutes.

Notes

• A delicious way to use this recipe is to transform it into a hearty, savory stew that’s perfect for a cold evening or a quick weeknight meal. Simply open a jar and pour the contents into a saucepan, heating it gently over medium heat until warmed through. To enhance the flavors and stretch the dish, add diced potatoes, carrots, or other favorite vegetables, along with a splash of beef broth or red wine for richness. Let everything simmer together for 10-15 minutes, allowing the flavors to meld.
• For a comforting twist, serve this recipe over creamy mashed potatoes or buttered egg noodles, garnished with fresh parsley or a sprinkle of grated Parmesan cheese. Pair with warm, crusty bread to soak up the flavorful broth, and you have a meal that’s both quick and satisfying, showcasing the tender, perfectly seasoned venison in every bite.

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