About this recipe:Use this preserved venison recipe for soups, stews or as a sandwich filler. You could also warm it up an serve with pasta, rice or potatoes. A great way to store venison when in-season.
450g lean venison, diced
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon finely chopped garlic
4 slices onion
1 tablespoon finely chopped green pepper
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Place the venison into a large bowl. Sprinkle with salt, pepper and garlic; toss to combine. Place venison into preserving jar along with onion and pepper. Jar should be filled to within 1.25cm of the top. Wipe rim with a clean, damp cloth and seal with lid and ring.
Place jar into a pressure cooker filled with water according to manufacturer's instructions for sealing jars. Affix lid and bring to the boil with the pressure valve open.
Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce heat in order to maintain this pressure.
Process for 75 minutes, watching gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off heat and allow the pressure cooker to cool until the gauge reads 0 psi.
Once the pressure has subsided and the cooker is safe to open, remove the jar to cool on a rack. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.