I started canning venison about three seasons ago. I try to kill a small doe each year and can the entire thing (Minus loins and back strap.) The rest I cube and can. I took make burritos, sandwiches, noodles, etc. with it.
For some of you old school folks it is important (in my opinion) to use a pressure canner and not just a large pot. Meat is a low acid food and needs higher temps then veggies and other stuff that is canned in boiling water.