Canning venison/beef is extremely easy, that is, IF you are familiar with pressure-canning. If you are not familiar with it, I suggest buying the Ball Blue Book. This is THE authoritative book on home canning, and everything in it can be trusted.
You can use just about any cut of venison or beef for this. I don't use the better, more expensive cuts for this, because it tastes so good that you will THINK that you have a better cut of meat. For example, I am canning some beef (for my non-venison wife) right now and I am using round roasts that I found on sale.
First I recruited the help of my other 'girlfriend', Caly. Caly is a great help and good company. And she LOVES venison!
First you wash and heat your jars and lids properly, and prepare your canner. Cut out any excess fat from the meat. Then cut the meat into about 1-inch cubes.
Add some beef bouillon to the bottom of the jars, about 1 teaspoon to pints and 2 teaspoons added to quarts. Also place a slice of onion or two to the jars. Fill the jar within 1 inch of the rim (1 inch headspace.) I alternated meat and onion so that it has layers and looks nicer.
Now here is the kicker, don't add any liquid to the jars. It will make its own juices when it is processed. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds of pressure. Of course, this needs to be adjusted according to your elevation.
And here is the final product, you will enjoy it! Now, to look up a good shepherd's pie recipe.....