Hi Carolyn, you have probably been canning your venison by now, but if you need tips I always read through Jackie Clay's common sense advice before I do it. Here's a link.
http://www.backwoodshome.com/you-can...your-own-meat/
Many will tell you its not safe to home process meat in a pressure canner. That's hogwash. You have to be careful of course but if I can do it, anyone can.
I do venison in chunks, cutlets, and meatballs in both broth and tomato juice. I also put up chilis and soups.
Congrats on your deer!
erin
