I canned corned vennison this year and it is awsome!!
Cure the meat as you would to smoke, I use tender quick and brown sugar.
Let meat cure in a crock in fridge for about 2 weeks.
Take meat out of cure and cover in a kettle of water and boil for 1 hr.
Cut in cubes and hot pack in jars, fill to 1 inch of top with water meat was boiled in.
Can as mentioned above but I go 75 min for pints at 11 psi on a gauged canner or 90 min. for quarts. If you want when you boil the meat, add pickling spice to make Irish style corned meat.
YUMMY!!!