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Canned Venison Stew

Ingredients

  • 10 pounds elk meat, cubed
  • vegetable oil
  • 16 cups sliced carrots
  • 24 cups potatoes, peeled & cubed
  • 6 cups celery, chopped
  • 6 cups onion, chopped
  • 4 tbsp salt
  • 2 tsp thyme
  • 1 tbsp pepper
  • 8 cloves garlic, minced
  • bay leaves
  • 8 cups water
  • 4 tsp paprika
  • 1 cup flour
  • 2 cups cold water
  • 8 tsp worchestershire sauce


Directions

  • Brown meat using vegetable oil in batches.
  • In a large soup pot combine all ingredients except for cold water, bay leaves and flour.
  • Bring to a simmer.
  • In another bowl combine water and flour.
  • Add flour and water mixture to soup pot and bring to a simmer.
  • Divide soup mixture into canning jars.
  • Place a bay leaf in each jar.
  • Can at 12 psi for 90 minutes for 1 liter jars or 75 minutes for 250-500 ml jars.
Elk and Barley Soup

Ingredients

  • 1-2 pounds elk meat
  • 1 large onion, diced
  • 4 celery stalks and tops, chopped
  • 4 carrots, sliced
  • 1 large can diced tomatoes
  • 1 beef bullion cube
  • 1 cup pearled barley
  • 1 tsp fennel seeds
  • 1 tsp thyme
  • 2 bay leaves
  • 1 tsp rosemary
  • 3 tbsp canola oil
  • salt and pepper to taste


Directions

  • In a large soup pot, brown meat in small batches in vegetable oil over medium-high heat.
  • Sautee onions until just soft.
  • Add remaining ingredients except for barley and bullion.
  • Add water to pot until mixture reaches soup consistency.
  • Bring to a simmer and cook for 30 minutes.
  • Season with salt pepper and boullion to taste.
  • Continue to simmer until barley is tender.
Moroccan Elk

Ingredients

  • 1 1/2 pounds Elk meat, cubed
  • 3 tbsp flour
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 tsp Moroccan spice mix
  • 1/2 cup raisins
  • 1 lb sweet potato or yam, cubed
  • 1 medium onion, diced
  • 1 clove garlic, minced
  • 1 can diced tomatoes


Directions

  • Combine dry ingredients in a slow cooker.
  • Stir in meat and vegetables until coated evenly.
  • Pour canned tomatoes over meat and vegetables.
  • Cook on low heat 8 - 10 hours or high heat for 4 - 6 hours.
Slow Cooker Korean Venison

Ingredients

  • 3 pounds elk meat
  • 1 cup beef broth
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 4 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh ginger, grated
  • 1/2 tbsp sriracha
  • 1/2 tsp onion powder
  • 1/2 tsp white pepperh
  • 2 tbsp corn starch slurry


Directions

  • Cut elk meat into 1 inch cubes.
  • Combine all ingredients except for corn starch slurry in slow cooker.
  • Cook for 6 1/2 to 7 1/2 hours on low temperature or 3 1/2 hours on high temperature.
  • Add corn starch slurry, raise temperature to high and cook for 30 minutes.
  • Garnish with chopped green onion and sesame seeds.