Examine the jar's surface for cracks. 5 minutes submerged in boiling water. Put the lid and ring in warm, soapy water to be cleaned.

In the meantime, combine the venison, garlic, salt, and pepper in a big bowl.

Put the venison, onion, and bell pepper in the sterilised jar. Seal with the lid and ring after wiping the rim with a clean, moist cloth.

In accordance with the manufacturer's recommendations, insert the jar into a pressure canner that is filled with water. Open the pressure valve while covering and bringing to a boil. Before closing the pressure valve, boil for 5 minutes. 10 psi pressure should be reached, then heat should be decreased to maintain this pressure. Process for 75 minutes, keeping a close eye on the gauge to ensure that the pressure never rises above 10 psi. Turn off the heat after 75 minutes and let the canner cool until the gauge displays 0 pressure.

Remove the jar and place it on a rack to cool after the pressure has decreased and the canner is safe to open. If the jar does not seal with a pop as it cools, put it in the refrigerator. Jars that are properly sealed may be kept in a cool, dark location.