Canned Venison

by Doug Wallman
(Roscommon, Mi)

Pack venison chunks, 1 inch squares, into sterilized canning jars. Add 1 tsp salt for Qts. 1/2 tsp for pints.

Put canning lids on the jars screwed down tight before you put them in the oven. Put the jars on a cookie sheet and put in a pre-heated 250 degree oven for 5 hours. Turn off the oven and let the jars cool in the oven.

This is important, if you take the jars out while they are hot they will bubble over and make a mess. Do not add any liquid, the meat makes it's own.

This method may be used for any meat or fish. It looks pretty bad but teasts just great.

SBI!