Tis the season for processing your kill.
I’ve cut up and done my own since I started hunting, but within just the last few years started canning.
It’s an awesome way to preserve meat for the year, and it’s great for a lot of quick and easy meals.
The flavor is amazing, hard to imagine for how simple it is, and better than you would ever think.
If you’ve never done it, give it a try. You can use the meat in anything you’d like. My favorite is mixing it with a packet of onion soup mix and pouring over mashed potatoes. I also like to make a quick stew with it. The meat is already fall-apart-tender, just cook your veggies and add the meat. Those are just a couple examples, but the uses are endless (spaghetti, tacos, fajitas, chili, casseroles, etc)
Best of all, it keeps for at least two years, without taking up freezer or fridge space.
All you need is a pressure canner, venison, and a little salt.
Pack pint jars with raw meat (about a pound). Add a teaspoon of salt. Then can under 10-15lbs of pressure for 100 minutes.
You can also substitute some of the salt with bullion or onion beef soup mix.
In my 22qt canner I can process 18 pint jars in one batch (about 18lbs of venison).
Give it a try this season!
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. It may not be pretty in the jar but tastes amazing! I’d definitely recommend it 
