Jersey...Just to clarify my earlier post...I use a pressure canner. I " cold-pack" the meat in jars in about 3/4" cubes. No venison fat or sinew at all. Pack the jars as full as possible with meat and nothing else.

Then I put the lids and bands on the jars and can at I BELIEVE 10 lbs of pressure for 55 minutes. The juice cooks out of the meat and makes a delicious sauce.

You can add spice or flavor if you want...just be careful not to over-do it. I just season mine when I cook it.

Good luck!