Canned Venison

Ease of Preparation:

Time of Preparation: 1 hour 10 minutes

Yield: 12 half-pound jars

Ingredients:

• 6 pounds venison (bone out) (2.7 kilograms)
• Salt

Method:

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.

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.