Earlier I had asked about canning last years frozen roasts. Boy, did it turn out GREAT! I tried some with garic, some with hot sauce, and the rest with thyme. The garlic is great, lightly flavored. It is a great starter for stew or a vegetable soup with meat. My next question is --- Why did I wait so long to can venison???!!! (better late than never, I guess!) Thanks everyone!

Hope to try the hot sauce and thyme ones soon.