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Canned Venison Recipe

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This recipe for Canned Venison, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Reiter and Madi Miller
Added: Monday, September 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
venison, ( no fat or bones ) cut into 1x1 inch pieces
beef tallow
salt
water

Directions:
Directions:
Brown venison, put cut up venison into canning jars, don't pack too tight. In each quart jar put a 1x1 piece of beef tallow, and 1 tsp of salt. fill with warm water to top of meat, put canning lids on. Process 90 minutes in a pressure canner. I have a small pressure canner, so I make pint jars and use half the ingredients, but cook the same amount of time.

Personal Notes:
Personal Notes:
I gave a jar of this to my sister Joann one time and when I called to ask her how it was, she said it was good! Asking me why I only put one potato in there? I said that was beef tallow, she said well I ate it!!

 

 

 

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