Since you mention the question of to add liquid or not to add liquid I assume you're not talking about things like venison stew, chili, etc. which would naturally have liquid.
My first response, for venison or any other meat, would be that unless you have a real reason to can it - don't. If you vacuum seal in plastic bags with something like a FoodSaver you can freeze it for over a year and it doesn't take any pre-cooking, it's a lot faster, easier and cheaper than canning meats, and you're not stuck with partially cooked meat. For hunks of meat - this is my preferred choice.
To can venison it will need to be at least
partially cooked, yes you will need to add broth, and then processe in a PRESSURE canner for about 1.25-1.5 hours (depending on if you are doing pints or quarts) at 10-15 PSI depending on your altitude above sea-level.
The reason for the liquid is for heat conduction during processing. Air doesn't conduct heat very well .... liquid does. To demonstrate: you can stick you hand into an oven preheated to 215-F for 30-seconds and not get burned ... but you'll get some serious burns if you plunge your hand into a pot of 212-F boiling water for 30-seconds.
People are going to think I get a commission because I am so adamant and recommend this so much ... but I don't. If you are new to canning you really should break down and buy a copy of the Ball Blue Book of Preserving
(it's only $5 - if you buy it from the site I've listed below) if you don't already own a copy.
Ball and Kerr (the major sources of canning supplies in the US) have teamed up and have a website: http://www.homecanning.com/usa
- click on the "products" tab and scroll down to find it. It will generally take 4-8 weeks for delivery. You can Google for other sources which may be able to deliver it quicker if they have it in stock - but they generally cost more.