In my opinion, there is no better way to keep venison for up to a year than canning it.
Wouldn’t you like to have venison at your fingertips year-round without having to dig through your freezer, defrosting, and finally being able to cook it?
By canning your venison, a quick meal is just a jar away.
Canning venison does take a bit of time, but it is easy to do and well worth the effort.
Canned venison is a great way to preserve your deer meat, especially if you do not have a lot of freezer room. Plus it makes for a delicious, quick meal, for the nights that you are pressed for time in cooking dinner.
Here is a recipe for your canned venison.
1 quart canned venison
Salt and pepper to taste
Garlic powder to taste
1 onion, chopped
2 (10.75 oz.) cans condensed cream of mushroom soup
1 (16 oz.) package uncooked egg noodles
1 (8 oz.) container sour cream
Season venison with salt, pepper and garlic powder. Sauté onion in a large skillet until clear; add venison and warm. When venison is warm, drain and add mushroom soup. Turn the burner to low and simmer.
Meanwhile, bring a large pot of water to a boil. Add egg noodles and cook for 8 to 10 minutes, drain. When noodles are almost done cooking stir sour cream into meat mixture. Pour meat mixture over hot cooked noodles and serve.
Enjoy your venison all year, long after deer season is over!
Recipe adapted via All Recipes