Last week I was able to take to deer. My freezer is close to full so I decided to can them.
The first step was process them by to debone the large muscles. That took up one evening. Next was to turn the large muscles into 1 inch cubes. That took a long time time too.
The came the canning part. I used the University of Georgia's "So Easy to Preserve" book for the recipe and my almost brand new All American Pressure Cooker/Canner. This was its second time out.
The steps in a nutshell are, put the meat in a roasting pan in a 400 degree oven until it is cooked to rare stage. Put the meat in a hot sterilized jar leaving a generous 1" headspace, I used quart jars, add 1/2 tsp salt, then fill the jar with "broth" to cover the meat, get the air bubbles out, wipe the mouth of the jar down with a towel soaked in vinegar to remove any fat that will keep the lid from sealing, put an a sterilized lid and tighten the ring to finger tight, process for 90 minutes at 10 lbs pressure.
It turned out great, I can't tell the venison from beef. Another 8 days of deer season left, hope to get two more.
Thanks for TSP and Jack and this forum for helping me do more to get prepared.
I took some photos and if I ever figure out how to post them, you will get to see the before and after pictures.