Canned Venison: For The Hunter (AND His Whole Family!)

Im not sure if you have a hunter in your family - but if you do, you've probably eaten venison. Most likely, your experience has been bad. No doubt the wife of the hunter ended up cooking the game, who has far less passion for the oversized pieces of tallowy meat, than her man. All this resulting in a foul tasting, tough textured, undesirable dinner. My first experience cooking venison ended up in the garbage. My second experience cooking venison ended up in the garbage. Then I discovered online venison recipes, haha! Believe it or not, theres lots of great ways to cook venison so that you dont feel like your eating dirty socks. Soya sauce does wonders....
Well, heres a sure-fire way to please the whole family, even the sceptical members - with venison: put it in a jar!
Heres my process - please note that canned venison must be done in a pressure cooker NOT a boiling water bath.
Take your fresh venison (or thawed if previously frozen), cut off any fat or tallow, as that is where the bad taste comes from. Cube the meat in 1" squares and pack tightly in clean pint or quart jars. Add 1/2 tsp. coarse salt to pints and 1 tsp. to quarts. You dont put any water in the jars because the meat makes its own juice. Heat your snap lids to boiling and place on jars, securing with rings. Put the jars in your pressure cooker and give them 11 pounds pressure for 75 minutes. (If you havent used a pressure cooker before, read your manual first.)
Let the jars cool and store in a cool dark place.
Theres lots of ways to use the meat once its canned. Bear in mind that the meat is very tender, so its best used for a stew, casserole, or "venison on a bun" in place of beef.
Our favourite (so far) is just to pour the jar into the frying pan, make a gravy from the juice and enjoy over boiled potatoes. It sure makes for a quick supper!