The front legs were slow roasted almost as soon as they were cut off the carcass. They go into the oven at 325 degrees for about five or six hours. You'll know they're done when you can stick a fork in the meat and it easily pulls from the bone and there is no tough connective tissue left (it just melts away). After letting the meat cool, I picked it apart and put it into the fridge for the next day. Too late to finish canning and honestly, all I wanted to do this late in the evening was to sit on the couch, sip some tea and read a little.
The next morning I took the venison out of the fridge, made a batch of homemade BBQ sauce, mixed the meat & sauce together and warmed it up. While the meat was warming, I put the pressure canner on the stove and got it heated up. I packed the hot meat into the jars, stuck them in the canner and went about my daily mundane house chores. I set a timer at five to ten-minute intervals so I can check on the pressure gauge. I have yet to get my stove to the point where I can just set the heat and walk away. The pints only needed an hour & fifteen minutes at 11-lbs. of pressure, but the quarts needed an hour & a half, so they all went in for the hour & half time.
There was a pint jar that was only 3/4's full, so I let Paul dig into it for supper. Just to make sure that it was good. Because you know, if there's a Zombie Apocalypse, I don't want to have to be eating sub-par BBQ sandwiches.
I love having these types of items in our pantry. Pull a few previously-made-then-frozen buns from the freezer, pop open a jar of BBQ venison, heat everything up, and enjoy! Ten minutes and I've got the makings of a quick, yet homemade dinner. Now that's a REAL convenience food!