Canned Venison Recipe
Servings: 12
Ingredients
- 6 lb venison (bone out) salt
Directions
- Clean and sterilize the jars by putting them in a hot oven to heat for 10 min. Boil the lids in water for 5 min to soften the rubber seal.
- Trim all fat and any bone from the venison. Cut into pcs which will fit into the jars. For every250 millilitres of meat add in half a tsp. of salt. Leaving a small amount of space at the top, seal the jars and cook under pressure for 90 min.
- Preparation is easy
- Yield: 12 half-lb. jars
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 12 servings | |
| Calories 252 | |
| Calories from Fat 54 | 21% |
| Total Fat 6.03g | 8% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 48.76g | 78% |
