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Receta Canned Venison
by Global Cookbook

Canned Venison
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  Raciónes: 12

Ingredientes

  • 6 lb venison (bone out) salt

Direcciones

  1. Clean and sterilize the jars by putting them in a hot oven to heat for 10 min. Boil the lids in water for 5 min to soften the rubber seal.
  2. Trim all fat and any bone from the venison. Cut into pcs which will fit into the jars. For every250 millilitres of meat add in half a tsp. of salt. Leaving a small amount of space at the top, seal the jars and cook under pressure for 90 min.
  3. Preparation is easy
  4. Yield: 12 half-lb. jars