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cubed venison beef bouillon onion garlic canning jars and lids Mix bouillon as directed on package. Bring meat cubes to a boil and add bouillon. Place a small clove of garlic in each canning jar with small slice of onion. Fill hot jars with cubed venison and cover with bouillon broth or water leaving 1 inch headspace. Wipe jar rims and tighten lids and rings. Process in a pressure canner at 10 lbs pressure setting; pints 75 minutes, quarts 90 minutes. | |
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recipe reviews #32462
Scott M (Texas) says:
I just put a small bit of onion and some salt in my pint jars packed with venison.. turned out awesome.. but I'll have to try this.. can't knock it untill you try it :)
#115453
Robert (Ontario) says:
Best way to use the front shoulders of your deer. Can't beat this preparation except I put in about 1/2 tsp of seasoned salt to each quart jar.
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