I can venison every yr. It is the most tender meat you will ever put in your mouth, doesn't matter what cut of meat you use, it will still be tender.

I usually just cut my venison into manageable sized cuts, no bigger than 2"x 2" cubes, place then in a large mouth canning jar, add recommended amount of canning salt and fill jar with water or tomato juice to about 1" below top of jar, install lid and ring................into pressure cooker for recommended time.

I use it for stews, soups, stroganoff recipes, etc. It works great when you are in a rush and need meat quickly and already cooked and tender. I have even, drained it, mashed it with mayo and made sandwiches from it at camp, a little salt/pepper...........done.

FDXX75