Canned Venison
This recipes assumes you know and use the proper canning methods. This is the way my mil, mother and i have done it for years and years. I see in the latest ball blue book that they list the proper way is to hot pack it. I truly don't see the difference between wild game and raw pack pork. i use the basic directions for stew meat.
Steps
Raw pack:.
Add 1 tsp canning salt per quart jar.
Add 1 / 2 beef bouillon cube to each jar.
Pack with meat and desired amount of onion.
Pack meat tightly.
I use a wooden spoon to jam the meat in tightly.
Remove air bubbles leaving 1 inch head space.
Affix two part lids.
Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
Ingredients
venison, beef bouillon cubes, onions, canning salt