I made these for Christmas dinner. The flavor is rich; the glaze is sweet and it balances out nicely. They do take some time so be prepared to look after them.
We are a family of 4 with two kids and I made three cut them in half down the breast bone and we were full. I actually had one leftover and heated it the next day in the microwave and it worked out great.
I saw Lidia Bastianich make this on the Martha Stewart Show a while back ago. I haven't made it yet but plan on it soon.
**Note: To me there is way to much salt in this dish I would advise you cut back on it. I wanted to post exactly how it was written on Marth Stewart dot com.
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.
My husband made this for me the first time many moons ago. I had no clue what to do with that canned venison that he brought home from his moms. So over the years I have added my own twist to an all time favorite. This is one of those meals you can really have done in 30 minutes or less. Also if your on a strict budget this will yield you dinner for 4-6 for less than $1.00 a plate.