Canning Venison

11. When the weight is jiggling vigorously turn down heat to medium high and cook for 75 minutes.
12. Turn off the heat and let the apparatus cool. Remove jars carefully. Store. Eat.

Our little Friest posse did this whole process twice. Double the amount of delicious. The first batch we did everything went smoothly. When we went to take out the second batch a lot of liquid from the jars had escaped. We suspect that this is because the person in charge (um... me) may have gotten distracted with the television and not put on the weight soon enough. Don't worry! The meat is perfectly fine. I will just be punished with less gravy. And that, ladies and gentlemen, is a sad fate.

I love making mashed potatoes, or baked sweet potatoes, or rice and topping it with a heated up jar of canned deer meat. I often make up a packet of brown gravy and add it to the meat in a pan on the stove. You could even get crazy and add peas, or kale. Or cook down some onions and garlic and then add the canned meat to the pan. Whoa. so simple.