This must be a WV, KY, or NC thing, but I love the taste of canned deer meat.  It's easy to do and the product will last for years...if it's done right.  I use a boiling type canner that fits 7 quart-sized mason jars.  I've never used a pressure type canner before, but I hear it’s safer.  "They" say on the internet that the boiling type is unsafe for meat.  My family has been doing this for years without incident so I'm sticking w/ my family's experience.  Both sets of my grandparents couldn't afford an "icebox" so this is how they preserved their meat, fruit and vegetables.  Of course, later in life they got their iceboxes, microwaves, and every available appliance known to man.  They went from cast iron to teflon, from fire to microwave, from do-it-yourself preserving to the icebox, from homemade to pre-made, from hand washing to washing machine.  It's ironic that I'm trying to go back to what they got away from...except the hand-washing thing.  So here's how they taught me how to can.  There are many of ways to do this and the steps don't have to be in exact order.  There are better ways too.  Also, the canner comes w/ instructions.

I got a Graniteware (I think) canner from Walmart for $20.  It comes w/ a rack that holds 7 quart-sized mason jars. It's made in the USA. I bought some jars too.

Canner, jars, beef or chicken bouillon cubes or salt, wooden or plastic spoon, (optional) tongs.                                                                          

Wash the jars, lids, and rings with soap and water and let them soak in hot water.

Fill the canner up with water 1" above where the top of the jars would be and stick it on the burner(electric or gas doesn't matter).  Turn it 1/4 of the way on to heat up the water.  You may want to fill the canner after it's on the stove using a pitcher.  It can get heavy.  If it’s a 4 burner size canner then I would recommend this.

Cut the meat into 1"+/- cubes. Try to cut off the fat, but don't waste too much time doing this.  I never get it all off and plus it adds flavoring.

Go ahead and turn the burner on high heat.  You can do this at the beginning if you're quick at cutting the meat.

(optional step) Go ahead and take the empty jars and place them into the hot water in the canner.  Do the same w/ the lids and rings. The jar rack isn't necessary for this.  You're just heating them up so they'll be used to the temp and it helps sterilize.  You could also have another boiling pot of water for the rings and lids.

Jam the pieces of meat into the jars to about an inch below the rim.  Use the wooden or plastic spoon to press all the air out from between the pieces.  I never get it all out so don't waste too much time on this either.

Place one bouillon cube or teaspoon of salt on top of the meat.

Put the lid on and screw the ring on. Don't be superman (or Wonder Woman) on this. Just a little bit is all you need.

Place the filled, secured jars in the rack either one at a time or all the together. 

Place the jars in canner.

Once it starts boiling, time it for 4 hours.  I always add water about halfway through to make sure the water level is 1" above the jars.  There's going to be a lot of steam so you may want to move your glass Red Rose Tea figurines so they won't be damaged. 

After the 4 hours are over, turn off the burner and let it set.  If you're able, move it to another burner for about 15 minutes.  If not, don't worry.

Use the tongs or another utensil to lift the jar rack handles out of the hot water.  Using an oven mitt or pot holder, lift the whole rack out and put the jars on a towel. Make sure there's some separation between them to air out.  Tighten the rings after a few hours of cooling.

That's pretty much it.  Wait about 12 hours before you eat it.  If its done right, the lids should not move when you press in the center of them.  If they do just stick it in the fridge and eat it asap.  Make sure they are stored in a dark dry place and they should last for a few years.

The end result reminds me of roast.  It looks nasty, but you will be surprised.  When you open a jar, drain most of the water out and take out the waxy fat ring that forms on the top.  Stick it in a pot with a little garlic powder/salt and some real butter then heat it up.  Use a fork or something to separate the chunks.  It's great on sandwiches with mayo.