Cut venison into 1-1 1/2 inch pieces. Rinse venison in cold water until pinkish/grey in color. Drain. Pack into canning jars to the neck of the jar. Add to each jar 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 heaping tablespoon lard. Clean sealing edge of jar with clean cloth to remove any excess food particles. Put lid on jar and screw band tight.
Place jars in water bath canner making sure jars are covered with water at all times. Once water starts to boil, canning time is 3 hours. After canning time is over, remove from canner and cool on cloth or rack. Check to make sure jar is sealed and store in a cool dry place.
