Pressure-canned venison for long-term storage — ready to eat from the jar.

Ingredients

For Quart Jars:

• cubed venison meat, packed loosely
• 1 tsp salt
• 1 tsp crisco or lard
• no water (it will make its own broth)

For Pint Jars:

• cubed venison meat, packed loosely
• 1/2 tsp salt
• 1/2 tsp crisco or lard
• no water (it will make its own broth)

Steps

1. Remove all gristle and remove all fat (it tends to give it a funky taste).
2. Cut into 1" pieces and pack loosely into jars.
3. Add salt and crisco or lard to each jar.
4. For 22 quart canner, place tray in bottom then put in jars.
5. Add 2 quarts of water to pressure cooker.
6. Apply lid and put on pressure gauge at 10 lb.
7. Bring to boil and pressure gauge will start to jiggle.
8. Bring down stove temp till pressure gauge jiggles 2-3 times per minute, then start timer.
9. For quart jars, cook for 110 minutes at 10 lb (Kansas/Iowa altitude pressure).
10. For pint jars, cook for 55 minutes at 10 lb (Kansas/Iowa altitude pressure).