I love canned venison, but find it bland. I therefore spice up the broth a little. First I brown the meat and then cook it (boil). Next discard the cooking liquid. Fill the canning jars with meat chunks and top up to 1" from the top with my broth recipe. put on lids and process as per you pressure canners directions. Very tasty.

Canning Broth

5 cups water
5 beef broth cubes
4 cloves garlic crushed
1 Tbs Worchestershire sauce
1 Tbs pickling salt
1 Tbs Marjoram
1 Tbs crushed chilli's
1 tsp ground fennel

makes enough for 6- 500 ml(pint) jars.