Canned Venison - cooking recipe

Ingredients

cleaned venison, cut into chunks
garlic
salt

Preparation

Pack venison into hot jars.
Place a clove of garlic and a pinch of salt into each jar.
Secure lid.
Place in pressure canner on 10 pounds for 90 minutes.
When ready to eat pour into frying pan with a little grease and a chopped onion.
Season to taste. Very good!