Tuesday, September 1, 2015

Canned Venison

If you would have told me 4 years ago I would be eating meat from a jar, I would have called you a liar. But it is so good, especially with some Sweet Baby Rays or in Venison Stroganoff (I'll add this recipe later).

Canned Venison



Ingredients:
Salt
Venison cut into squares 

Recipe:
1. Sanitize jars and get the pressure cooker going. (Throwing them in the dishwasher works great)
2. Stuff jars with deer.
3. Add 1/2 tsp for a pint or 1 tsp for a quart.
4. Fill a sink with warm water and place jars in to allow them to warm.
5. Place jars in pressure cooker. Cook for 75 minutes at 11 pounds for pints and 90 minutes for 11 pounds for quarts.
6. Allow the pressure to drop and place jars on counter to rest for 24 hours.