Canning Venison

Pressure Canned Venison

Canning venison is easier to do than you think. This is a delicious canned venison recipe that our family has used for 4 decades.

If you need to learn how to can food, or need some canning tips, you will find them here.

Canning Venison

Canning Venison


This recipe makes 5 to 7 quarts


10 lbs raw cubed venison
5 to 7 beef bouillon cubes

2 large onions, ringed or cut into strips
beef suet


1 teaspoon canning salt
1/2 of a beef bouillon cube


Now pack with cubed meat and add 7 to 10 pieces of onion per jar (or personal preference). I use a wooden spoon to pack it in tightly. Add a chunk of suet (fat) on top. Remove air bubbles and leave 1 inch head space; affix the two-part lids.

Process in a presser cooker at 10 pounds for approximately for 1-1/2 hours (quart jars).

One of our favorite ways is to pour contents into a sauce pan.  Mix a can of cream of chicken soup, a pack of onion soup mix and stir into the meat. Put in a baking dish and bake for about 30 minutes. Serve with mashed potatoes or rice. Delicious and easy.  I also use it with soups or stews.

Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. The meat can be warmed and eaten as is or used in stews, chili or hot dishes or in sandwiches.



2 beef bouillon cubes per quart
3 lbs venison roast, fat removed and cut into cubes


Wash meat and cut into 1 inch cubes. Pat dry and pack 1 quart jars until full. Add two beef bouillon cubes per quart of venison. Secure the lids and process for 1-1/2 hours at 10 pounds of pressure. It will make it's own juice, and a layer of fat will be on the top.

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