I separate the quarter, front or rear, into muscle groups. Remove all fat, membrane, gristle, etc. Cut it up into roughly bite sized chunks. I think it's somewhat important to then chill the meat covered in the fridge at least over night.
You can then season and slightly brown the chunks in a skillet- I've both skipped and done this step.
I like wide mouth pints. I'm sure we would preheat them in the oven. (Wishing mom was here giving the specifics!) Pack the jars (now I'm foggy on specifics- they're wrote down and stored in the pressure canner) I think leaving some head space while adding half a beef bouillon, couple small sticks of celery, maybe a chunk of onion, and top off with boiling water.
Now the pressure canner- ours is probably from the 50's. It was my grandma's and I know it's an All American. I'm remembering adding water and a spoon of vinegar to the canner itself? The cook time and temperature- I won't guess- it's the same as beef. I might see mom today to find out.
Make sure the lids sealed and basically that's it other than the specific cook time. I'll verify it with mom, lol. It'll be some of the most tender venison you'll have outside of tenderloin and loin. It's a good way to save freezer space. You can basically mash the chunks with a fork, and there's usually enough liquid in the jar for a good open faced sandwich.
View attachment 548934
Now- who wants some buckwheat cakes?? Getting ready for men's breakfast at the church.
