Venison Stock?

Does anyone make and can it like beef stock? Does it keep? I've heard (through the years) it can become rancid and should not be done.

It keeps just fine, just like canned venison.

How are you canning it? Make the stock and then pressure cook it or do you just pour the boiling stock into sterile jars and slap the lids on?

gramma canned A LOT of venison. I do sometimes. keeps just fine. when I make stock I put all four legs from the knee up to where the "good" meat starts in a pressure cooker. no hoof or hide but meat and bone. put in some salt and a couple quarts of water. pressure for 20 minutes. the liquid is the stock. you can use the stock later or take the meat off the bone. put the meat and the broth in a soup pan. add what ever vegetables you like and spices. you wont get anything that good out of a can or a restaurant. don't forget to have bone in meat in the pressure cooker to get tender meat and a nice flavor in the stock.

My wife makes moose and chicken stock although she has done deer as well. Only keeps about a year or less because we use it all.
Good stuff!

I like mine best with some canned venison in it.

but I have found a jar of venison more than a year later and it was fine.

some might argue that Venison doesn't have enough fat , those might be the very same people who then go to the store and buy fat free chicken broth.

I eat a lot of venison stew , I don't thicken it just venison , carrots , celery ,potatoes ,onions and some seasoning so basically soup I like the broth and drink whats left in every bowl.

Stock, or canned venison. 45 minutes at 15lbs of pressure, or an hour at 10lbs. I add a half tsp of salt per pint of canned venison, and pack it raw. Stock is already cooked , but mine would have some venison in it, say if I was cleaning up neck bones or other vertabra . It all cans.

Yup, I can venison and have it in the pantry. I'm interested in just canning the stock (stock only). Ya know, I'll toss all the bones and remnants in a pot with some veggies, make a stock and can it. Do you still pressure can it or just pour it in a sterilized hot jar, put a lid on it and you're done?

I always add bones to whatever stew or soup I'm making.

My wife just got done, every bone goes into a large canner, with onions, celery salt and pepper. Brings to a boil then lets it simmer until the meat falls off the bones. Remove the meat from the bone and strains. Puts outside to let the fat come to the top and harden to be removed. Then pressure cans.
Last for every if the can is sealed. She will do the same with the turkey at thanksgiving. My wife can's everything but peas. One thing must people do not can is potatoes. She does.

Pressure can it, or hot water bath it. That's what I would do. Tomatoes I'll pour hot into a jar and seal, but this isn't a high acid fruit. To be on the safe side.

I think its the fat in the bone marrow getting cooked out rather the bone that adds that good flavor

getting there, we canned new potato's and green beans. half and half in the jar. piece of bacon in the bottom of the jar.

anybody trying this wash the potato's good. never ever never eat right from the jar unless its only been a few minutes since they were canned and one didn't seal or something, without boiling for 20 minutes after you open a jar, potato's and meat are both prone to botulism. failure to cook after canning can kill you. we used an old canner with a gauge. canned them at 15 pounds also.

We can taters every year. We peel them, dice them up, fill quart jars, add a teaspoon of salt, water to the threads and pressure can for I think 45 minutes at 15lbs. Venison I do at 15lbs for 90 minutes.