Highspeeddub posted:

You wake up to a fine November morning and head out to the blind for the first day of firearm deer season. No more then 15 minutes have passed before a small herd of three deer come into view. The largest of the three gives you a perfect broadside shot and 13 1/2 hours later you have canned venison in your pantry.



The main reason to do this is to avoid the $60 - $80 processing fees being charged these days. The other reason is of course to have delicious canned venison ready for stew, soup, chili or whatever you desire to do with it. I gave a friend some canned venison (He is a very very good friend) for Christmas and he said it made the best vindaloo he ever had.



The jar on the right is the cut venison pieces in the jar to show what it looks like before being canned. No water or broth was added to the jars, the liquid inside is the meat's own drippings.