With the regular firearms deer season now behind us, hopefully, you have secured some venison for the family to enjoy over the upcoming months. If not, keep in mind that the statewide flintlock season and late archery season are still in effect, both running from December 26, 2025, to January 19, 2026.

For those of you who are fortunate enough to have some fresh venison available, here are a few suggestions as to how to use it for healthy and great-tasting snacks and table fare:

Philly Cheese steak sandwich:

Sometimes made with chipped beef and sometimes made using chicken, why not make it a healthier sandwich by using some venison instead? It is an easy variation of an old favorite.

My family’s favorite way is as follows: In a cast-iron skillet, using butter, stir-fry sliced baby portabella mushrooms and set aside, then stir-fry sliced Vidalia onions and set aside. Lastly, stir-fry the sliced or chipped venison and set it aside as well. Prepare the bun by toasting the inside edge in a cast-iron skillet (with more butter, of course!), then add the chipped venison, mushrooms, and sliced onions, topping it with your favorite shredded or sliced cheese. (I prefer Cooper’s cheese). Finally, place the sandwich in a toaster oven to melt the cheese and warm the sandwich throughout. You can “kick it up a notch” by adding some sliced jalapeno peppers.

Snack sticks and jerky:

One of the most popular uses of venison is making jerky or snack sticks. High Mountain Seasonings makes a wide variety of flavors in its jerky seasoning and cure packaging. Simply follow their instructions for adding the mixes to ground venison, then finish the sticks or strips in your oven, a dehydrator, or, preferably, a smoker. They are great for snacking or including in a day pack when you are headed out for a day of fishing, hiking, or hunting.

Canned venison:

Probably one of the most overlooked ways of storing venison for months to come is to can it. It is a simple process that can be used for any venison, except tenderloin or backstraps. While you may use either the water bath method or a pressure canner, the safer method for ensuring the meat is thoroughly cooked is to use a pressure canner.

Begin by trimming away any fat, gristle, or bruised meat, and then cube the meat into 1-inch pieces. Pack the meat into hot canning jars, leaving a 1-inch headspace. Add canning salt if desired — I like to use 1 tsp per quart. Do not add liquid! The meat will produce its own juice. Use the handle of a wooden spoon to get out some of the large air bubbles. You won’t get it all out, but try to eliminate the significant gaps and air bubbles. Wipe the rims of the jars clean — this is a critical step to ensure proper lid sealing. Use a wet paper towel and wipe around each jar rim. Place the warmed lids on the jars and screw the bands finger tight.

Place the jars in your preheated pressure canner so they do not touch one another. Follow your pressure canner instructions, adjusting the requirements for your elevation. Process pint jars for 1 hour and 15 minutes and quart jars for 1 hour and 30 minutes.

Once the meat has been properly canned, it can be used in many ways. A jar kept in the refrigerator can provide a quick snack or be used to prepare a sandwich with canned meat. If you prefer heating the meat, consider making gravy while it cooks. Then serve the meat and gravy over rice, pasta, or mashed potatoes. The meat and juice can be used in casseroles or stews, as well as in spaghetti sauce or chili. Consider adding a dab of butter or bacon fat to enhance the flavor.

This is a great way to keep venison for an extended period, especially if you have an older freezer or are concerned about power outages for any length of time. Once you have tried canning venison, you will wonder why you hadn’t been doing it before!

Venison is one of the healthiest meats you can consume. It simply does not have all of those “government-approved chemicals!” In addition to all the usual methods of using the meat as steaks, roasts, and burgers, try making the snack sticks or jerky and store some of the meat as canned venison — you will be glad you did!