Canned Venison Recipe

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0 votes | 1574 views
Servings: 12

Ingredients

Cost per serving $20.00 view details

Directions

  1. Clean and sterilize the jars by putting them in a hot oven to heat for 10 min. Boil the lids in water for 5 min to soften the rubber seal.
  2. Trim all fat and any bone from the venison. Cut into pcs which will fit into the jars. For every250 millilitres of meat add in half a tsp. of salt. Leaving a small amount of space at the top, seal the jars and cook under pressure for 90 min.
  3. Preparation is easy
  4. Yield: 12 half-lb. jars

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Nutrition Facts

Amount Per Serving %DV
Serving Size 226g
Recipe makes 12 servings
Calories 252  
Calories from Fat 54 21%
Total Fat 6.03g 8%
Saturated Fat 1.43g 6%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbs 0.0g 0%
Dietary Fiber 0.0g 0%
Sugars 0.0g 0%
Protein 48.76g 78%
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