Canning is one of my favorite ways to preserve meat. It works well for those less-tender cuts of meat and is a quick way to have something available without having to wait for thawing.
Here are the simple steps: Cut the venison into about ½-inch chunks. Brown the chunks in whatever you prefer (most use cooking oil) in a fry pan. Add 1 cup water to the fry pan. Cover and simmer for about 15 minutes. Note: It will take a couple of fry pans full of venison chunks to make 4-5 pints of canned meat. Heat the glass jars, the covers and the lids in a shallow pan. Put the rack in place in your pressure cooker. Next, add just more than one quart of water to the bottom of the pressure cooker. Put it on a burner on low heat. Place the venison in the jars. Make sure you don’t cram it in too tightly; leave some room. Add 1/2 teaspoon of sea salt, kosher salt or table salt to each pint jar. You should have some liquid remaining in the fry pans; divide that equally among the pint jars. Then, add water so the jars are about half-full. Put your sterilized lids on the jars tightly. Place the jars in the pressure cooker, cover and place the valve on top to 10 pounds of pressure. Crank up the heat! When the little “thingy” on top starts to jiggle with steady rhythm, turn the heat down so it stops and starts occasionally. Let that go for about 80 minutes. Then remove the pressure cooker from the burner and let it cool. Once cooled, open the pressure cooker carefully. Remove the jars and let them cool. My mom used to turn the jars upside down for a few minutes (on their lids) and then right side up after that. Once they are cooled, check for the seal. Remove the rings from the jars after 24 hours. After that, you can open the jars at any time, even years later! It makes excellent stew and chipped beef. I personally like to put it over noodles.
>i>— Chef Tim Lawhern, a conservation warden with the Wisconsin
Department of Natural Resources
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