I have some deer meat that I would like to can. I have done quite a bit of canning, but never deer meat. It has been suggested to me to pack raw meat in sterile jars, which I think is right. I was also told it was necessary to put some type of fat (beef or Crisco) on top of the meat before processing. Does this sound right? If anyone knows of a different method, I'd like to hear about it. Thanks.