Ingredients
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1 pound cubed lean venison
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1 teaspoon minced garlic
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1 teaspoon salt
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¼ teaspoon ground black pepper
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4 slices onion
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1 tablespoon minced green bell pepper (Optional)
Directions
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Inspect a pint-sized jar for cracks. Immerse in simmering water for 5 minutes. Wash a new, unused lid and ring in warm soapy water.
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Meanwhile, toss venison, garlic, salt, and pepper in a large bowl until well combined.
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Place venison into the sterilized jar along with onion and bell pepper. Wipe the rim with a clean, damp cloth, and seal with lid and ring.
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Place the jar into a pressure canner filled with water according to manufacturer's instructions. Cover and bring to a boil with the pressure valve open. Boil for 5 minutes before closing the pressure valve. Bring to a pressure of 10 psi, then reduce the heat in order to maintain this pressure. Process for 75 minutes, watching the gauge closely so the pressure stays at 10 psi. After 75 minutes, turn off the heat and allow the canner to cool until the gauge reads 0 psi.
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Once the pressure has subsided and the canner is safe to open, remove the jar and set on a rack to cool. The jar will seal with a pop as it cools; refrigerate the jar if it does not seal. Properly sealed jars may be stored in a cool, dark area.
Nutrition Facts (per serving)
| 128 | Calories |
| 3g | Fat |
| 2g | Carbs |
| 23g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 128 | |
| % Daily Value * | |
| Total Fat 3g | 3% |
| Saturated Fat 1g | 5% |
| Cholesterol 86mg | 29% |
| Sodium 610mg | 27% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 0g | 1% |
| Total Sugars 1g | |
| Protein 23g | 47% |
| Vitamin C 3mg | 4% |
| Calcium 10mg | 1% |
| Iron 4mg | 19% |
| Potassium 205mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
