RE: canning venison
Had a bud that touted his canned venison, had pictures in my mind kinda like tuna fish, so passed on it as long as I could, lol. Once I tried it, it was fantastic. This is off of a 30 year old memory, so check it out first. He cut the meat into stew sized chunks, rolled it in flour and salt, pepper, ect. Next, it got browned in hot skillet w/ oil and then put in fruit jars, kinda like in a gravy. I believe it then got put in pressure cooker for 45 min at 15 lbs but am not sure. I do recall it being the best "hot beef" I ever had. Unbelievably tender!! All I know is it's a great way to use those tough old dudes, and I wish I had some!!!