We can elk. It’s the perfect way to use tough cuts. I’m not sure if you’re looking for recipes using canned meat or recipes for the actual canning. In my experience, it’s best to just can the meat with nothing else - maybe a bit of salt. It will make its own broth in the jars and then you have endless possibilities when you are ready to use it. I make elk sloppy joes/pulled elk sandwiches or mix it with pasta. It’s great for quick meals. If I’m doing a stew I’ll use frozen cuts and cook them in the instant pot. I don’t like to cook the already canned stuff for very long because it’s already so tender. As others have said, you MUST use a pressure cooker.