First of all, to can venison:
Take any part of the venison and cube it up.
Make sure your jars (quart) are sterilized and clean without nicks or cracks. By cube it up I mean into small cubes about 1″.
Fill your jars to just under the rim. Don’t add any water or broth, you will have plenty – believe me.
Take a rubber spatula and get the air out.
You can add 1/2 t. salt or any other spices you desire.
You must use a pressure canner. 10# at 90 minutes. When it is done you will see all of the juice!
Now for my recipe for Venison stew and homemade dumplings:
- 1 Qt. of canned venison
- 2 carrots, sliced or in 1″ chunks
- 1 med. onion, chopped
- 2 potatoes, cubed
- 1-2 T. Italian seasoning (as desired)
Dump your venison into a large stockpot bring to a boil also put in 1 qt. of water with the venison and its juice. Add carrots cook them for about 5-10 min. Then add your potatoes and onions and Italian seasoning. Your venison just needs heated up it is ready to eat already from the jar.
To make dumplings, make sure that your stew is boiling first. I put in flour and about 2 eggs it should be a really stiff mixture you may add water if you like soft dumplings. Drop them by small spoonfuls into boiling water with the stew. If you want it like soup, leave it the way it is, to make it thicker put about 3/4 c. cornstarch and just enough water to make it not thick. Use cold water, make sure stew is boiling and slowly add your cornstarch and water until it thickens to your preference. May have to do more or less of the cornstarch mix. I am used to just dumping things in and don’t do measurements!!
The guys just love this stuff. Quick and very easy to make.
Tracey Carr Sturgis