EASY CANNED VENISON RECIPE | ALLRECIPES
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. Use the scaling feature to scale this recipe to the number of pounds of venison you have to can.
Provided by EWEDIN31
Categories Venison Recipes
Total Time 5 hours 30 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 1 pint jar
Number Of Ingredients 6
Steps:
- Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
- Place jar into a pressure canner filled with water according to manufacturer's directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
- Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.
Nutrition Facts : Calories 128.2 calories, CarbohydrateContent 1.7 g, CholesterolContent 85.5 mg, FatContent 2.5 g, FiberContent 0.3 g, ProteinContent 23.3 g, SaturatedFatContent 1 g, SodiumContent 610.4 mg, SugarContent 0.7 g
VENISON WITH RED CABBAGE SLAW RECIPE - BBC FOOD
This crunchy, sour-sweet slaw is a perfect match for simply cooked, richly-flavoured venison loin. Each serving provides 598kcal, 37g protein, 42g carbohydrate (of which 40g sugars), 30g fat (of which 7g saturates), 7.5g fibre and 0.3g salt.
Provided by Angela Hartnett
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- In a large bowl, mix together the cabbage, apples, onion, raisins and capers.
- Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes.
- Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest.
- To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette.
Nutrition Facts : Calories 598kcal, CarbohydrateContent 42g, FatContent 30g, FiberContent 7.5g, ProteinContent 37g, SaturatedFatContent 7g, SugarContent 40g
VENISON - MULTITUDE OF RECIPES TO COOK VENISON EXACTY HOW ...
J R’s Garlic Buttered Venison Loins 2 Venison Loins (cut in slices about 1/4inch thick) 5 tsp. butter 1 tsp. minced garlic Heat Frying pan and put butter in. When butter is melted, sprinkle minced garlic over butter (spread out). Put venison loins in immediately. When loins …
From venison.com
From venison.com
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From recipes.sportsmanstable.com
From recipes.sportsmanstable.com
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From honest-food.net
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From fieldandstream.com
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From steaksandgame.com
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From honest-food.net
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From gourmetfoodstore.com
From gourmetfoodstore.com
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From greatitalianchefs.com
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From missallieskitchen.com
From missallieskitchen.com
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From bitzngiggles.com
From bitzngiggles.com
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From crockpotladies.com
From crockpotladies.com
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From honest-food.net
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From donaldrussell.com
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From deeranddeerhunting.com
From deeranddeerhunting.com
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From greatbritishchefs.com
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From crockpotladies.com
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From donaldrussell.com
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From donaldrussell.com
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