FIELD: production of canned foods.
SUBSTANCE: method involves cutting venison and larding thereof with fat; shredding and freezing fresh cabbage; providing cutting and thermal processing of carrot, bulb onion and parsley root in animal fat; thermally processing wheat flour; mixing without oxygen access cabbage, carrot, bulb onion, parsley root, wheat flour, tomato paste, acetic acid, sugar, edible salt, black bitter pepper, laurel leaf and dry wine; packaging, pressurizing and sterilizing venison together with resultant mixture.
EFFECT: increased digestibility of canned product.
