Canning venison is done in a pressure canner. Most canning books include a section on canning meats. Just don't let anyone talk you into thinking it's okay to hot water bath a batch of meat. Having canned meat around is great, since it allows you the ability to make a big pot of stew as quickly as dumping a can of meat, a couple cans of veggies, and heating it up. I also use it as a good way to use the lesser cuts of meat like the neck, lower legs, chest, and scraps.Greensteelforge I have never heard of canning venison, how is it similar to canning veggie?. We use all of what I get with having 2 deep freeze chests it is a little easier than most. I will not have to buy a half a cow to supplement this year!