Canned Venison
By: Anonymous
Published: Thursday, February 11, 2010 - 9:36am

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