Canned Venison Sausage Food

EASY CANNED VENISON

Steps:

• Start by sanitizing your jars and washing lids and rings. I generally sanitize my jars in the dishwasher and just wash the lids and rings before getting started on canning day.
• Cut the venison into 1" cubes or thin slices trying to make sure to remove as much fat and silverskin as possible.
• Chop up onion and separate garlic cloves from bulb of garlic removing the outer shell.
• Pack the jars tightly with meat, a ½ Tablespoon of chopped onion, and one clove of garlic. I usually add the garlic and onion to the bottom and pack the meat on top of those.
• Leave a generous 1" of headspace at the top. If you see a lot of air pockets, use a spatula along to remove the air pocket and push the meat down into the space. You want this to be as tightly packed as you can manage, but you probably won't get all of the air pockets. That's ok, just get as many of the big ones as you can.
• Once you have the jars packed, sprinkle ½ teaspoon of salt onto the top of the meat.
• Wipe the jar rim with a clean, damp cloth and center the lid on the jar. Tighten the ring to finger tight.
• Place the jars in your pressure canner. Add about 3" of water and a Tablespoon of vinegar to your canner. Tighten the lid to the top.
• Start with high heat and allow the water to come to a boil until steam begins escaping the vent. Allow canner to vent for 10 minutes.
• Place the weight on the vent. You'll need a 10 pound weight under 1,000 ft and 15 for over 1,000 ft.
• Allow the canner to come to pressure. Once the weight starts jiggling, reduce the heat to medium. You should continue to see and hear your weight jiggle every 10 to 15 seconds once you reduce the heat.
• Process pint jars for one hour fifteen minutes. You can can this in quarts, which you will process for 90 minutes.
• Once the jars have processed, turn off the heat and allow the canner to come down to 0 pressure naturally. Once the canner reads 0 pressure, carefully remove the lid and allow the jars to sit for another 2 minutes.
• Remove the jars to a towel-lined counter to sit undisturbed for 12 to 24 hours before checking the seal. Store good seals in a cool dark place. If one doesn't have a good seal, place in the refrigerator to eat within a few days.

EASY CANNED VENISON

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.

VENISON SAUSAGE

Steps:

• In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in 1/2 on a table. Pinch and twist into sausage links 2 at a time, pulling the "leg" of the sausage through the center each time a twist is made.
• Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours.

CANNED VENISON SAUSAGE

Steps:

• Course grind game meat and bacon place in large bowl. Mix in rest of ingredients. Regrind mixture; form into patties and quick fry in skillet, browning outside. Inside need not have to be done as it will cook through while being canned. Place patties in large mouth pint canning jars. Seal and can in pressure canner for 45 minutes at 15 pounds pressure. If you don't want to can it, you can still freeze it up in patties and cook them anytime.
• You'll have a lot of space inside the jar. And you probably notice that those nice looking patties, now look like meat balls. Do not dispair, they taste good no matter what they look like. And they warm up quick in a microwave or in a skillet in deer camp next year.

VENISON SAUSAGES WITH PIQUANT BEANS

Steps:

• Heat the oil in a deep frying pan with a lid. Add the sausages and cook, turning them, until they are brown. Lift from the pan, then add the onion and garlic. Cook, stirring, for 5-8 mins until softened - add a splash of water if the onion starts to colour too much before it softens.
• Add the fennel seeds and cook for a few mins until toasted. Pour in the beans and their liquid, plus half a can of water. Add the tomato purée, stock, celery, vinegar and honey, then cover and leave to cook for 12 mins. Add the sausages and cook until warmed through, then stir through the parsley.