I have never canned it, but this year we found a place that does so and I have 30#'s of canned venison. They charged $.75 a can (1lbs) so if I were you I would look at having someone else do it for you. I typically do not have any other person handle my venison but they promised that you only get your meat and it isn't mixed in with everyone elses then distributed out so that put me at ease. I butcher all my own make my own burger and cut and trim my own steaks that way I can get rid of anything I wouldn't typically eat. (hair, ligamnets? etc...)

My wife cans venison and pork each year. Good stuff.

I've helped others do it and I've eaten a fair bit of it, but I've never done it myself. It's a looooooong session under pressure - 90 minutes, I think - so that's a consideration. Want to use the biggest pressure cooker you can for that amount of time. the result is pretty tasty!

Follow your canner's manual and try putting some pepper corns in or garlic. Dump a jar in a pan with some brown gravy mix and put over whatever you like and it makes a quick and easy meal. A great way to tenderize tougher cuts that may other wise only be good in hamburger.

I can my venison in beef broth. If you can get the boulion or canned broth without iodized salt, it will prevent a bunch of "sediment" from forming. -It's some flaky stuff that settles to the bottom. Nothing to worry a bout, but if you're into presentation, it helps. Brown beef in skillet with some oil, cover with broth, can at pressure and duration recommended by canner for beef. Serve with beef gravy over biscuits, noodles, or rice. It's the most tender and tasty stuff you've ever had. I can't recommend for stews and other recipies as I've found the meat is so tender it just sheds to pieces after stirring only a little.

After my last fiasco with a pressure cooker full of beans and hamhocks exploding all over the kitchen, I have been a little leery of a repeat. However, this article, and my rememberance of my grandmother's canned elk may have me at Wally World looking for another pressure cooker (and maybe a catchers mask, just in case)

I take great offense to the Backwoods Pennsylvania bar statement, that could have been a fine establishment such as the Hotel Tidioute or Tippy Canoe. LOL. Now the previous posters got it right, Pressure cooker, follow the directions, ULTRA CLEAN if your wife is pregnant do not allow her to handle anything, some sort of oil/hormones in the skin will make the meat go rancid. Go light on the pepper corns but whole Garlic and fresh sage are a good bet.

I have canned fish, rabbit, deer, beef, and most veggies that you can name. It is not nessary to have a pressure cooker, just a pot where jars of the item to be canned can be heated in a water bath. My mother canned foods during the great depression that were still in her pantry when she passed away. My brother and I would get together and open one of those jars once a year on her birthday until we opened up the last jar in 2007. That means that the purple hull peas in that jar had been canned about seventy five years and were still very good when opened. I must add that they were in blue ball jars with lead rings and glass/red rubber seals. She had also canned in jars with wire bails and glass lids during the depression years, but we ran out of those to open in the late 1990's. My mother passed away in 1982 but had canned food all her life and taught my brother and I both how to can. My wife's mother taught her to can so canning food is still a way of life for us. I can in a micro wave, in a Nesco 16 quart roaster, my five gallon turkey fryer/gumbo pot, an old granite canner, and even in a sauce pan on the stove. I never blanch my veggies, just wash and clean before canning. I never use any salt when canning because it will slowly damage the jar lids. AS long as I get a good seal on the jar, I am able to can deer meat in five minutes with the microwave and the meat is almost like fresh meat when you open a jar two years later. The only trick is getting the air out of the jar to prevent spoilage while creating a vacuum to kept the jar sealed. Filling the jar of food to be canned with a liquid such as water almost to the top, just leaving a small space for expansion, will displace almost all the air in the jar. Then heating the jar and its contents in a water bath will expand the jar and its contents pushing the remaining air out of the jar. Then when the jar cools the contents shrink which creates a vacuum sucking the lid down tight and producing a seal that will last for years. Caution, do not tighten the rings on the jars before putting them in the water bath, leave them just a little loose so that the remaining air in the jar can escape when heated. I do not use any water with clorine to can with. If the water has clorine in it, I leave it out in an open container overnight to gas out then boil it before using. I never use broth or stock that was premade which could have additives such as salt. And when I am waiting for the jars to cool I listen to hear the lids pop as they seal. Any jars that do not seal can have a new lid put on them and resealed within a few hours of the first try. Good luck and remember that the food in the jar does not have to be fully cooked, just sealed such that it will not spoil. Most people though, do feel more comfortable with their canned foods fully cooked in the jars while canning because there will be less chances of spoilage. To fully cook meat in a jar does take more time than most veggies.

PS, Contamination is the biggest threat to canning so boil the jars, lids, and rings just before using and be carefull of cross contamination of the foods to be canned.