Canned Venison
Yield: 12
Preparation is easy
Yield: 12 half-pound jars
Ingredients:
For the Canned Venison
· 6 lb. venison (bone out)
· salt
Directions:
For the Canned Venison
1. Clean and sterilize the jars by putting them in a warm oven to heat for 10 minutes. Boil the lids in water for 5 minutes to soften the rubber seal.
2. Trim all fat and any bone from the venison. Cut into pieces that will fit into the jars. For every250 millilitres of meat add half a teaspoon of salt. Leaving a small amount of space at the top, seal the jars and cook under pressure for 90 minutes.