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.

• Ready In: 2 hrs
• Yields: 5-7 quarts

Ingredients

• 10  lbs  raw cubed  venison
• 5 -7  beef bouillon cubes
• 2  large onions, cut into thick strips (8ths)
•  canning salt

Directions

1. Raw pack:
2. Add 1 tsp canning salt per quart jar.
3. Add 1/2 beef bouillon cube to each jar.
4. Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
5. Remove air bubbles leaving 1 inch head space. Affix two part lids.
6. Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.