I shot a bear last fall on the bear opener in MN. I took my bear meat out the other day and started thawing it out. Yesterday morning I started cutting it all up and decided to pressure can the majority of it. I was able to get 34 pint jars of meat. I added 1/2 tsp pink Himalayan sea salt and 1/4-1/2tsp of Better than Bullion to my jars. It turned out AMAZING!!!
Made myself a couple baked potatoes in the air fryer this evening. Then I warmed up a jar of bear meat in a sauce pan for about 8 mins. I mashed the baked potatoes and add a little butter. Then I poured the canned bear meat on top, added just a touch of sour cream and fried onions to the edge and topped it off with some Franks red hot buffalo sauce...... Words cant describe how good that was, and EASY as hell....... These jars wont last long!