Originally Posted by oldsmellhound

Hey Partially Insane, this is what we do. We got a pressure canner that holds 18 pint jars. We fill each jar with cubed meat chunks, the size you would use for stew. Add 1 tsp salt. You can add a slice of onion or a clove of garlic to each jar for flavor.

Pressure cook for 70 min and let cool. The jars will seal themselves, and you have fully cooked venison ready to eat & not taking up freezer space. It's good for stews, chili, stroganoff, etc.

It's one of my favorite ways to enjoy venison, and it keeps well for at least 1.5 years.