Easy Canned Venison Recipe

Ingredients

• 1 pound cubed lean venison
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 0.25 teaspoon ground black pepper
• 4 slices onion
• 1 tablespoon minced green bell pepper

Instructions

1. Inspect a pint-sized jar for cracks or imperfections. Immerse the jar in simmering water for 5 minutes to sterilize it. Wash a new, unused lid and ring in warm soapy water to ensure they are clean.
2. In a large bowl, combine the venison, garlic, salt, and pepper. Toss until the venison is thoroughly coated with the seasonings.
3. Place the seasoned venison into the sterilized jar, adding onion and bell pepper for extra flavor. Wipe the rim of the jar with a clean, damp cloth to ensure a good seal, then seal with the lid and ring.
4. Following the manufacturer's instructions, place the jar into a pressure canner filled with water. Cover the canner and bring the water to a boil with the pressure valve open. Boil for 5 minutes, then close the pressure valve. Bring the canner to a pressure of 10 psi, and reduce the heat to maintain this pressure. Process for 75 minutes, carefully monitoring the gauge to ensure the pressure remains at 10 psi. After 75 minutes, turn off the heat and allow the canner to cool completely until the gauge reads 0 psi.
5. Once the pressure has completely subsided and it's safe to open the canner, carefully remove the jar and place it on a rack to cool. As the jar cools, it will seal with a noticeable pop. If the jar does not seal, refrigerate it immediately. Properly sealed jars should be stored in a cool, dark place for long-term storage.

Nutrition

• Calories: 128 kcal
• Fat Content: 3 g
• Fiber Content: 0 g
• Sugar Content: 1 g
• Sodium Content: 610 mg
• Protein Content: 23 g
• Cholesterol Content: 86 mg
• Carbohydrate Content: 2 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g