Oven canned venison
Venison Chunks
Beef bouillon cubes
Fresh garlic or minced garlic
Dry onion soup mix
Quart Jars-Wide mouth works best
Pack venison chunks to jar neck. Add 2 beef bouillion cubes. Add fresh
garlic (size of a pea) or minced garlic (1/8 tsp) & 1 tsp onion soup mix
to each quart jar. Twist lids 1/1/2 turns, loose enough for lids to jiggle.
Place jars on a cookie sheet in oven & no more than 6 jars to a sheet not
touching each other and not more than 12 jars to an oven. DO NOT ADD
WATER TO MEAT. Start in cold oven: set at 300 for 3 hours. Remove from
oven and screw lids down tight. Cool. Several uses for this as it makes it's
own gravy. Beef stew, stir fry, beef noodle soup, etc.