Arkansas Outdoors
Barbequed Canned Venison
Barbequed Canned Venison
- 1 quart canned venison
- 1 bottle hickory-smoked BBQ sauce
- Favorite coleslaw
- Buns
Drain jar of canned venison. Place in heavy skillet or Dutch oven. Pour BBQ sauce over meat. Cook slowly over low heat until heated through. Place prepared slaw on bun, add meat and additional sauce if desired.
Here is the procedure for Canning Venison: Always follow the directions with your pressure canner. Must use a pressure canner.
First cut venison into large chunks which will fit in a wide-mouth canning jar.
Sterilize jars and lids.
Sear chunks of meat on all sides and place in large roasting pan. Season as desired. I used salt, pepper, Worcestershire sauce, garlic powder and onion powder.
Roast at 350° until done, usually about one hour. Pack in tightly in sterile jars. Place jars in canner and follow manufacturers directions for water level. Process at 10 pounds pressure for 90 minutes or according to manufacturers directions. Let canner cool before removing jars from canner. Remove jars from canner and tighten lids. If lids do not seal, use meat right away.
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