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.
This is great! I can everything but the back straps, and it tastes great from head to tail! And it does not matter if its an old buck or a little doe it always comes out delicious! - 13 Sep 2008 (Review from Allrecipes US | Canada)
Very good, very easy, great way to use venison. I always do venison this way. When butchering, I save the back straps, loins, jerky roasts, and some for burger or brats. Then I can the rest. It last years and keeps the flavor. Extremely fast and easy to pull out, warm up in a pan, mix in some corn starch/water for gravy, then serve over mashed potatoes or noodles. You should try if you are canning capable. - 28 Feb 2011 (Review from Allrecipes US | Canada)
In the past I have done something similar but only used kosher salt. The minced garlic and onion add to it. I love having the meat canned - it is super easy to make deer and noodles or stews/soups - 27 Dec 2009 (Review from Allrecipes US | Canada)