Deer meat
1 tsp. salt
1 beef bouillon cube

Soak deer meat for 15 to 20 minutes in salt water. Rinse and drain in colander. Bring to a boil, barely covered in water.

Transfer meat to canning jars, packing loosely and leaving 1 inch headspace. Add 1/2 tsp. salt to pints, 1 tsp. salt to quart jars. Wipe rim clean and adjust two piece lids.

Process in pressure canner for 1 hour 15 minutes (pints) or 1 hour 30 minutes (quarts).