Canned Venison

Set aside part of your harvest to enjoy later using this canned venison recipe.

Ingredients

  • Vension, cut into cubes
  • Salt
  • Beef soup bone
  • Water

Equipment

  • Quart jars
  • Lids and seals

Instructions

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.

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