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lb. Venison stew meat cubed
1 Beef bouillon cube
1/2 cup Lima beans
1 cup Potatoes, diced
1/2 cup String beans
1/2 tsp Salt
1/2 cup Carrots, sliced
1/2 tsp Worcestershire sauce
1/2 cup Celery, sliced
1/8 cup dry red wine
2 Tbs. Onion, chopped
1 Tbs. Drake's crispy fry mix
1/2 tsp Garlic, sliced
1 cup Warm water
2 Tbs. Home cured venison ham or reg. ham
Pack raw ingredients in quart jar in above order to within one inch of top, seal and process for 90 minutes at 10 lbs pressure.
(in reply to Buck Hunter 1)
Report | Post #: 2
RE: Canning Venison - 10/10/2008 9:47:42 AM
outdoor charlie
Fawn
Posts: 4
Joined: 10/10/2008
Status: online you can can venison just like you do beef. Basically take the deboned meat, roast it till its browned, but not done. Pack it hot quart jars, ladle in hot broth leaving about an inch of head space.
Add a little salt, and process for 90 minutes at 10 pounds of pressure.We did this years ago when freezer space was limited.
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