Canned Venison


Photo: flickr user Jason Riedy
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Ingredients

6 pounds venison (bone out)
salt

Preparation

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.
3
Preparation is easy
4
Yield: 12 half-pound jars

Tools

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Tags:

meats
game

Yield:

1.0 servings

Added:

Thursday, February 11, 2010 - 9:36am

Creator:

Anonymous

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