Canned moose meat

Terry's Note:

Editors Note: From the University of Wisconsin-Cooperative Extension, Safe Food Preservation: Meat, wild game, poultry, and fish are low-acid foods and must be processed in a pressure canner for the full time specified to destroy food-poisoning bacteria that might be present. Under no circumstances should you use any other processing method such as boiling water bath, microwave, or over canning.

• Total Time: 4 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 4 hrs

Ingredients:

Yield: 4 jars

• sliced carrot
• chopped onion
• cubed moose
• pickling salt

Directions:

1. In each hot sterilized quart jar put a layer of cubed moose meat, then add a layer of carrots and onion, sprinkle with 1tsp pickling salt, then fill remainder of jar with moose meat, pack this tight.
2. Cover with hot sterilized lids, screw bands on tightly.
3. Cook in canner for 4 hours of full boil.
4. Good luck maybe this will work for vennison.