canned deer meat recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best canned deer meat recipe

I’ve been making canned deer meat for years, and it’s a staple in our household. It’s a simple recipe that’s perfect for busy families like mine.

The key to making great canned deer meat is to use high-quality ingredients and to follow the right cooking technique. I like to use fresh venison, but you can also use frozen or even ground deer meat if that’s what you have on hand.

The recipe involves browning the meat in a skillet, then adding in some aromatics like onions and garlic before simmering it all together in a flavorful broth. The result is a tender and juicy meat that’s packed with flavor.

My kids love it when I serve it over mashed potatoes or with some crusty bread for a comforting meal. It’s also a great option for meal prep, as you can make a big batch and store it in the fridge or freezer for later.

Plus, it’s much healthier than processed meats, so I feel good about serving it to my family.

Canned Deer Meat Stew

4.8 from 955 votes

A hearty and flavorful stew made with canned deer meat, vegetables, and rich broth. This dish is perfect for a quick and satisfying meal using preserved venison.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Stew

2 cans (14 oz each) canned deer meat, drained
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
3 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch mixed with 2 tablespoons cold water

👨‍🍳Directions

1Heat the olive oil in a large pot over medium-high heat until shimmering.
2Add the diced onion and cook for 3 minutes, stirring frequently, until the onion becomes translucent and fragrant.
3Add the minced garlic, sliced carrots, and celery to the pot.
4Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften and the garlic is aromatic.
5Pour in the beef broth and diced tomatoes with their juices.
6Add the bay leaves, dried thyme, salt, and black pepper.
7Stir well to combine, then bring the mixture to a boil over high heat.
8Reduce the heat to medium-low and add the drained canned deer meat.
9Simmer the stew for 15 minutes, stirring occasionally, until the flavors meld and the meat is heated through.
10Slowly pour the cornstarch slurry into the stew while stirring constantly.
11Continue to cook for 2 minutes, until the broth thickens to a gravy-like consistency and coats the back of a spoon.
12Remove the bay leaves from the stew.
13Ladle the hot stew into bowls and serve immediately, garnished with fresh parsley if desired.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Small bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 4g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 22g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 35g

📝Notes

If you prefer a thicker stew, add an extra tablespoon of cornstarch mixed with water. For a richer flavor, substitute beef broth with venison broth if available.

Watch Video Of How Canned Deer Meat Stew Works

Storing canned deer meat is simple. Keep the jars in a pantry or basement away from direct sunlight and extreme temperatures. Once you open a jar, transfer any leftovers to a covered container and refrigerate for up to four days.

To reheat, just dump the meat and its juices into a skillet or saucepan and warm it over medium heat. You can also microwave it in a bowl for a minute or two. For serving ideas, I often use this meat in tacos with fresh salsa and cheese, or stir it into a pot of chili.

It also makes a great quick topping for baked potatoes or mixed into mac and cheese. My family loves it on sandwiches with a little barbecue sauce. This recipe is always a good idea for any occasion because it is already cooked and ready to go.

It works well for family gatherings when you need to feed a crowd without spending hours in the kitchen.

❓ Frequently Asked Questions About Canned Deer Meat Stew

1. Do I need to brown the deer meat before canning?

No, you do not need to brown the meat first. You can pack raw venison directly into jars. The pressure canning process will cook it thoroughly and give you tender meat. Some people prefer to brown it for extra flavor, but it is not required for safety.

2. How long does canned deer meat last on the shelf?

Properly canned deer meat will last for 2 to 5 years if stored in a cool, dark place. I always label my jars with the date and use them within two years for the best quality. Once you open a jar, treat it like cooked meat and refrigerate it for up to 4 days.

3. Can I add vegetables or broth to the jars?

It is best to can the meat alone without vegetables or thickeners. Vegetables like carrots or potatoes can change the processing time and may not be safe. You can add a little broth or water if you want, but do not fill more than halfway. I usually just add a teaspoon of salt per pint jar and no liquid since the meat releases its own juices.

4. What is the best way to use canned deer meat?

You can use it in any recipe that calls for cooked beef or pork. It works great in tacos, burritos, stews, soups, casseroles, and even sandwiches. I often drain the liquid and shred the meat for barbecue or mix it with pasta sauce for a quick dinner. It is very versatile.

5. Is canned deer meat safe to eat without cooking again?

Yes, the meat is fully cooked during the canning process. You can eat it straight from the jar if you want, but most people heat it up for recipes. Just remember to check the jar seals before opening and discard any jars that are not sealed properly.

Similar Posts