Thanks @Beekissed , just was wondering how you did it. Figured probably deboned, but you never know, many ways to can. When I do venison, it's the crappiest of meat, silver skin, tendons, everything. Old guy that got me into it says it makes more flavor, and you just knock the top white chunk out of the jar before you eat it, all the bad stuff floats to the top on venison,leaving nothing but awesomeness, the shanks become tender vittles.
I don't can much venison lately, six qrts a year maybe just in case armageddon hits, since I found the same cuts work great fine ground and turned into awesome cured sausage and bologna. I always tell friends that are just in awe of my sausage; I make it out of the same stuff you idiots throw away!
I don't remember how mom did it, but dad said he was pretty sure the 'canned chicken' he ate at his grandparent's was 'squab' pigeons. Said the cupolo on their barn looked like a trap, and the 'chicken' bones in the 'canned chicken' they ate was really small...Lol!