Welcome to Cooking With SusieQ's
Canned Venison Recipe with Canned, Corning, and Pickled Recipes.

For those of you who have not canned fruits, vegetables, etc. I will go step by step.

1. Visually examine the canning jars (Mason jars are very popular) for nicks, cracks and sharp edges.
2. Wash jars, lids, and bands in hot, soapy water. Rinse. Place lids in a saucepan, cover with water and bring to a simmer(180 degrees). REMOVE FROM HEAT. Leave lids in hot water until ready to use.
3. Place jars in a sauce pot, cover with water and bring to a boil.  REMOVE FROM HEAT. Leave jars in hot water until ready to use.
4. Cut the venison into small cubes or chunks. Clean the meat thoroughly and then fill the clean, hot jars with the venison. Don't put juices or water in the jars. Leave about 1" head space between the top of the meat and the top of the jar.
5. Remove air bubbles with a non-metallic spatula.
6. Wipe top edge and threads of jar with a clean, damp cloth. Place lid on jar with sealing compound next to glass.
7. Screw band down evenly and firmly. DO NOT USE EXCESSIVE FORCE.
8. Use a steam pressure canner. Place as many jars of venison as possible into the canner. MAKE SURE JARS ARE SITTING ON TOP OF RACK PROVIDED WITH THE CANNER. This rack keeps the jars from getting too hot.
9. Follow the instructions for the pressure canner. The canner I have holds 7 quarts of meat and it takes 90 minutes at 11 psi. The time starts once 11 psi is obtained.
10. When processed, remove jars from canner. Carefully place jars on a towel or wooden surface out of drafts. DO NOT RE-TIGHTEN BANDS. Let jars cool 12-24 hours. The meat will bubble and boil for at least an hour after you remove them from the canner. Test for a seal. If center of lid is down, jar is sealed. Remove bands if you wish. Wipe jars clean.
11. Store the venison in a cool, dry, dark place. Bands may be reused. LIDS CANNOT BE REUSED.

This process isn't nearly as hard as it sounds. 
The outcome of the process will be a delicious tasting and tender meal of venison. I usually just pour the jar contents into a saucepan add onions and salt and serve with a baked potatoes. I'm sure many of you will dream up other great recipes with the canned venison.
It is great for camping, fishing and hunting trips because refrigeration is not needed.

Paul Sturgill 

 Start with any lean very clean meat in roast size sections.
With deer or elk, I separate the sections of muscle removing all connective tissue and fat. With the meat prepared, and space for the crock in the fridge, in a 2 quart sauce pan, measure:
6 tablespoons of tender quick,
1/2 cup of brown sugar,
1 teaspoon of garlic powder
1 quart of water 
Place sauce pan on high heat and bring to rolling boil stirring constantly until dry components are dissolved in water. 
Once dissolved, cool brine to room temperature and add another 1 1/2 quart of water to brine placing in crock.

Fill syringe with brine solution and inject solution into meat piercing every 1/2 to 3/4 of an inch to the thickness of the meat. 
Continue to inject as the needle is withdrawn. 
The idea is to get as much brine in the interior of the meat as is possible. You cannot over do it! The muscle will swell greatly with the injected brine. Much of the brine will leak back out of the puncture holes and thus it is best to hold the meat over the crock as this process proceeds. 
Just keep poking it on all sides and from all angles until it is so perforated that when you inject more brine in a new spot, it squirts out the other holes. Do this with all the pieces of meat prepared.

When injection is complete, measure out 1 1/2 tablespoon of pickling spice and put it in the remaining brine and stir until it gets soaked up and sort of sinks.

Next place the meat in the brine. The bowl must be large enough to allow the meat to fit loosely - do not pack it in. There must be enough brine to completely cover the meat. Use a plate and weight it with a saucer or two to hold the meat down as it will want to float to the surface.

Refrigerate at 34 to 38 deg for 5 to 10 days. 
Every second or third day turn the meat - reposition in bowl so new places on the meat contact the other pieces of meat exposing all sides to the brine. While turning the meat it is important to check for sliminess on the meat and or scum on the surface of the brine. Skim any scum off before removing meat to turn. If meat gets slimy, discard the brine wash the meat well in cool water and prepare a new batch of brine in which to submerge the meat. Re-refrigerated and watch it very closely for continued development of slime.

Once the 5-10 day immersion is complete remove meat drain and package for freezer as you would any other meat to be frozen. I double wrap. I also experimented and left one batch in for 14 days. It was the most tender of the several batches I did last fall. I had no problems with bacterial slime on the deer and elk, just with the snow goose breasts and legs. Don't know if it was the shot holes in the breasts or the bones in the legs that caused the problem. Will experiment with that again this fall.

Don't screw up and put the pickling spices in before finishing the injection. The seeds will plug up the hypo needle faster than fast! When I do this whole process, I do a double or triple batch of brine for a 12 and a 16 quart bowls.   Try it with a small batch first. Good luck.

Let cool.
Next slowly boil deer heart with garlic, salt and pepper to taste. 
In an other pot hard boil 6 to 12 eggs. 
When heart is cooked through, slice into1/4 inch thick pieces. 
Add heart, eggs, 1 med sliced onion, and 1 Tbs pickling spice to brine. Refrigerate for 4 to 5 days.

 Cut and clean heart. Soak for 1 hour in salt water. Cover with fresh water and boil until tender. Drain.
 Combine vinegar, sugar, sliced onion and pickle spices. Heat just to boiling and pour mixture over heart which has been cooked and cut into bite sized pieces ready to serve after 4 - 5 days.