Vanilla Ice Cream - cooking recipe

Ingredients

3 c. sugar
4 cans Pet evaporated milk
2 eggs, beat in separate bowl
1 tsp. vanilla
1 box ice cream salt
2 bags crushed ice

Preparation

Trim fat, etc. from meat.
Cut venison into 1 to 1 1/2-inch cubes or slices.
Pack loosely in jar to 1/2 to 1 inch from top. Fill to cover meat with boiling water.
Add 1 tablespoon salt. Place lid on jars snug.
Pressure cook at 10 pounds for 1 hour. Re-tighten lids and cool slowly.