Canning venison is a great way to stock up on your game. After doing a little bit of searching I have found a great recipe for canning venison.

Ingredients per pint jar

• 1 pound cubed lean venison
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon minced garlic
• 4 slices onion
• 1 tablespoon minced green bell pepper (optional)

Directions

Place the uncooked venison into a large bowl. Sprinkle with salt, pepper, and garlic; toss to combine. Stuff the venison into each canning jar along with the onions and bell peppers. Jars should be filled to within 1/2 inch of the top. Wipe rim with a clean, damp cloth, then screw on the lid and ring.

Place filled jars into your pressure canner and proceed as per manufacturer’s directions. Process pints for 75 min at 10 lbs pressure (or quarts for 90 min. at 10 lbs pressure).

You can store it as long as you need and use it when you are ready. How great is this!

Have you ever tried this method? How did it work for you?

Source: New Life Homestead