Set aside part of your harvest to enjoy later using this canned venison recipe.
- Vension, cut into cubes
- Beef soup bone
- Quart jars
Lids and seals
Brown deer chunks in water in a soup pot. Add a beef soup bone to give the broth some fat. Fill quart jars with meat chunks within 1 inch of lid. Add 1 teaspoon salt (1/2 teaspoon for pint jars). Fill jar with enough broth to just cover meat. Pressure-cook according to your cooker manufacturer's recommendations or for 90 minutes at 10 pounds.