My husband and I eat primarily venison year round. We harvest only what we will use in one year. I canned some for the first time this year, and I have to tell you, I am HOOKED! I will be canning venison from now on. If anyone should be interested in how we did it, here is what we did: We cubed the venison into 1" square pieces. We cut up (for one canner load of seven quart jars) two onions, and 4 bell peppers. Toss the meat with the veggies. I used 1 tsp. of salt per jar (sprinkled on the meat) and about 1/4 tsp of black pepper per jar (sprinkled on the meat). Pack the raw meat and veggie mixture into the jar. Do not add any liquid (seriously, don't). It makes it's own juice. Press one clove of garlic in the top of each jar. Process in a pressure canner at 10# for 1-1/2 hours. This stuff is fabulous!!!! I can see tons of uses for this. It is the most tender venison I have EVER had!