Got out the pressure canner and some pint wide mouth jars and got busy with it. Decided to hot pack it, so I boiled the meat until it was med rare, then cut it into fat free pieces and packed it in the jars. Covered some with golden mushroom soup and some with beef broth, then processed it for 75 minutes.
All jars sealed and I just left them on the table last night. I decided to try one for taste when I got in this afternoon. (just a few minutes ago - it's 4:00PM here)
Opened a pint with the mushroom soup and microwaved half the jar.
I managed to eat all of it (except for one piece for the cat
![Rolling Eyes :roll:](./images/smilies/icon_rolleyes.gif)
I must say the idea of canning venison never occurred to me until I heard of it on this forum. I find it still tastes like deer, but is much more tender than regular cooking can get it. The mushroom soup gave it a good flavor, but not overpowering. I think I'll head to the store and pick up a few cases of widemouth jars before I go deer hunting this year.
![Wink :wink:](./images/smilies/icon_wink.gif)