In a skillet, starting with 1 tablespoon oil, brown the venison in batches on medium-high heat until all the venison is lightly browned, about 3 to 5 minutes per batch. Season each batch with a dash of sea salt and pepper. Remove each batch from the stockpot and place in a bowl. Be sure not to fully cook the meat.

Add the brandy to the skillet, and on high heat, deglaze being sure to scrape all the drippings the bottom of the pan.

In a large stockpot, add the browned venison and the deglazed drippings from the skillet. Add the onion, garlic, shallots, Worcestershire, and Dijon mustard, mix well. Bring contents to a boil on medium-high heat for 5 minutes. Whisk together the beef stock and tomato paste and add to stockpot. Return to a boil for an additional 5 minutes, mixing well.

Using a slotted spoon, fill each hot jar ¾ full of venison. Ladle the hot cooking liquid over the mixture, leaving 1 inch of headspace. Remove any air bubbles and add additional liquid if necessary to maintain the 1 inch of headspace.

Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand tighten.

Place the sealed jars in the pressure canner, lock the pressure canner lid, and bring to a boil on high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quart jars for 90 minutes and pint jars for 75 minutes.