I can all my venison. It is very simple. You must use a canner. I pack it raw tightly in quart jars. In each jar I put 2 beef boullion cubes. Cap it without liquid and then can it according to the same way you can beef. I can't give you the times and pressure because I have to look it up everytime I do it. If you check on Balls website it should give you those specific directions. The meat will make its on juice. Your venison will be very tender.
I have put juice and all in a saucepan and then poured it over bisquits. It does fall apart and does not leave large chunks of meat which we don't like so I have adapted how I prepare it. Below is my own recipe.
Gently remove the venison from the jar (reserve the juice for gravy)
Toss the pieces of meat in flour, season it if you choose, I don't.
After it is well coated with flour brown it in butter (it takes quite a bit of butter as the flour will absorb it) I usually continue to add butter as needed until it is nice and brown and crispy.
Make gravy from the juice, you may need to add water to the juice depending on how much gravy you need, but not too much to dilute the flavor.
I make homemade noodle, but you could use store bought.
Put noodles on plate top with meat then cover with gravy, serve with biscuits.
My family loves it!
I also eat straight from the jar cold.