Does anyone here can venison? I am trying a recipe as I write this in hopes of finding more ways to eat my delicious little bites. I'm looking for advice and recipes. I have heard so many people tell me how good it is.

I would imagine you could treat venison as you would any other meat for canning mate.

Directions

Remove all fat from meat.
Pack cubes tightly into clean jars, using a knife handle or handle of wooden spoon to get out any air pockets.
Add 1 tsp salt per pint; 2 tsp salt per quart.
Do not add any water in jars.
Clean jar edge, add ring and top, and turn to fit snugly- not tight.

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A simple Google bought these plus more ...over to you mate.

Yup pretty much what I am trying.

Two teaspoons seems like a lot of salt for canning one quart of meat. You don't need it as a preservative so why not hold off until you use it in a meal?I like to use a very hot skillet to very quickly brown the meat and then put it in the jars. Caramelizing the outside, without cooking, gives the meat more flavor, IMHO.

I opened the first jar of meat the other day and man was it yummy!!! I ate several pieces right out of the jar as I was mixing up a batch of stew. I gotta say it's a little bit more work but is definitely worth it. I think I am going to try PaulS idea and sear the meat and maybe even use caramelized onions.

Your stories are so exciting. Making me hungry. I've been falling in love wit cooking of late.