Beef Or Venison, Chunks With Mushrooms and Onion, Canned

Ingredients

• 4 lbs? Venison (or other red meat) weigh and update recipe
• 1 Quart? Boiling beef broth (hot pack only)

Oil (avocado, etc.) (hot pack only)

• 1 Medium Onion, diced
• 2 Pkgs? Dried Mushrooms
• 1-2 Tsp SPG

Directions

1. Preheat your pressure canner and prepare your jars/lids/rings.
2. I prefer hot pack as the browning of the meat gives a nice flavor.
3. Raw Pack

Trim excess fat or gristle from the meat.

1. Slice meat across the grain into 1” thick pieces. Cubes or strips are fine.

Add canning salt to each jar.

1. Pack raw meat into jars, leaving 1” headspace. Don’t add liquid.
2. Remove bubbles, wipe the rim clean, and place on seal and ring.
3. Place the jar in the warm canner. Proceed to fill all jars. Process according to below directions.
4. Hot Pack
5. Trim excess fat or gristle from the meat and slice meat across the grain into 1” thick pieces. Cubes or strips are fine.
6. Place mushrooms in Instant Pot and add enough broth to cover them.
7. Set to medium pressure? (poultry) for 15 minutes and then quick release
8. Remove mushrooms reserving liquid

When mushrooms are cooled cut off the stems

1. Sauté onion on Blackstone in oil with a bit of SPG
2. Add venison and lightly brown adding more SPG to taste.
3. Once heated through, use a slotted spoon to layer meat, onions and mushrooms into hot jars.
4. Add remaining bone broth and meat drippings to mushroom broth in Instant Pot and bring to boil
5. Use this boiling liquid to top off each jar, leaving 1” headspace.
6. Remove bubbles, wipe the rim clean, and place on seal and ring. Proceed to fill all jars. Place the jars in the warm canner.
7. Process:
8. Pints - 1 hour 15 minutes
9. Quarts - 1 hour 30 minutes