ORIGINAL: WVCritterGitter
I've canned lots of venison. I usually debone all the meat and trim off all the silver skin and tendons and cut into 1 inch cubes. I pack it into pint or quart jars leaving about 1 inch head space and add a table spoon of canning salt to quarts , 1/2 tablespoon for pints. I don't add any liquid. Put the lids on and pressure cook in the canner at 12 to 15 pounds for 90 minutes for quarts and 75 minutes for pints. When I use my pressure canner, I always let it come to a heavy steam before I trip the pressure valve and start timming when it reaches the desired pressure. Heres a link that will help.
http://www.gopresto.com/recipes/canning/meat.php?PHPSESSID=6d4888
WVCritterGitter uses the same method I have used for years with great success exactly. About the only difference is that I add a SMALL amt. of water to the meat in the jars and also stick a clove of Garlic on top before I seal them and put them in the pressure cooker.
Once people get a taste of it, you'll have to beat them off with a stick...