Canned Venison Recipe

Deer Hunting season is underway here in Michigan. I thought I would post this recipe for Canned Venison. My kids just love this recipe. There is a lot you can work with here. You can pretty much add anything you think will taste good as long as you stick with the basics. Salt and pressure cooker processing time. If you have not had canned venison before give this a try . Every year we manage enough extra to put into canning jars. Use just good quality meat that is well cleaned. Remember a good quality in will produce a good return. Enyoy

 Ingredients
1 pound Cubed lean venison 1 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon minced garlic 4 slices onion
Directions
Place the venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Place venison into canning jar along with onion and bell pepper. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, and seal with lid and ring.
Place jar into a pressure canner filled with water according to manufacturer’s directions. Affix lid and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure. Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the canner to cool until the gauge reads 0 psi.
Once the pressure has subsided and the canner is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.

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