Recipe by Monte

1 big bowl of venison, cut up into bite size pieces
1 large onion
1 large clove garlic, minced
1 Tbsp onion
1/4 tsp minced garlic
1/8 tsp black pepper
1/2 tsp canning salt

1 big bowl of venison, cut up into bite size pieces 1 large onion 1 large clove garlic, minced 1 Tbsp onion 1/4 tsp minced garlic 1/8 tsp black pepper 1/2 tsp canning salt

Sterilize 9 pint jars, lids, and rings. Add all ingredients to jars. Cover and seal jars with lids and rings. Pressure cook for 30 minutes at 10 lbs of pressure.