ooking the first set of venison. Once it starts to boil
Raw pack:
Add 1 tsp canning salt per quart jar.
Add 1/2 beef bouillon cube to each jar.
Pack with meat and desired amount of onion. (I add 7 to 10 pieces of onion to my jars). Pack meat tightly. I use a wooden spoon to jam the meat in tightly.
Remove air bubbles leaving 1 inch head space. Affix two part lids.
Process in pressure canner at 10 lbs pressure for 90 minutes for quarts.
Place the venison into a large bowl. Sprinkle
erries.).
Make sure your canning equipment is scrupulously clean, and
se fresh or frozen (thawed) venison for this recipe.
If
Slightly brown meat with prefered cooking oil, on both sides, in frying pan.
Place 1/2 an onion and 1 bay leaf in a sterilized jar.
Fill with venison meat about 1\" away from bottom of rim.
Boil water, soup base and salt.
Pour over meat in jar. Swish around with a sterilized knife to insure that meat is covered with liquid.
Place lid loosely on jar. Place in canning pot and boil for 5 minutes.
Secure lids and store.
ven to 300\u00b0F. Uncover venison and lightly brush surface. Roll
tbsp sugar. Rub over venison then cover and chill overnight
alf.
Meanwhile, tie the venison with kitchen string at 1
Marinate the venison in the wine, carrots, onion,
Keep warm.
For the venison, heat 1 tbsp oil in
ogether then rub into the venison. Lay the bacon slices on
ntil tender.
Put the venison in a roasting pan and
Layer first 14 ingredients in an electric slow cooker.
Combine flour, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a shallow dish; dredge venison in flour mixture. Heat oil in a large nonstick skillet over medium-high heat; add venison. Cook 4 minutes or until browned on all sides, turning frequently. Add venison to slow cooker. Pour beer and broth over venison. Cover and cook on low for 7 1/2 hours or until meat is tender. Discard bay leaf.
Yield: 6 servings (each about 1 1/4 cups).
easpoon olive oil.
Pat venison dry with a paper towel
Season the venison with plenty of pepper and
Season the venison with plenty of black pepper
o 350\u00b0F. Season the venison with salt and pepper. Heat
frying pan, season the venison steaks then wrap each steak
For the cranberry relish, place the cranberry sauce, balsamic vinegar, brown sugar, juniper berries and star anise in a small saucepan on medium-low heat. Simmer for 8-10 mins.
Heat a grill pan on high heat or preheat the grill to medium-high. Brush the venison steaks with oil and season well with pepper. Sear the venison steaks for 2-3 mins each side. Let stand, loosely covered with foil, for at least 5 mins before slicing.
Layer the buns with arugula leaves, sliced venison and blue cheese. Top the warm cranberry relish.