When canning deer meat, trim the fat ahead of time, and use white vinegar to clean the rims of the jars. Be sure to hot-pack chopped deer meat and process all of it in a pressure canner.
While deer meat is naturally leaner, you must trim as much of the fat as possible to provide the canned meat a long shelf life. Trim the fat and gristle from half-frozen meat so it's easier to slice.
To hot-pack chopped or ground meat, place the deer meat into a heated stockpot, and sear it on all sides. Sterilize canning jars, and fill them with the meat. Wipe off the rim with a vinegar-dampened cloth. Add salt and liquid, such as boiling meat broth, water or tomato juice.
Process hot-packed meat at 10 pounds of pressure for 75 or 90 minutes, depending on the size of the jars. For altitudes above 1,000 feet, increase the pressure to 15 pounds.
It's possible to can strips, cubes or chunks of deer meat with a raw pack. For this method, cut the meat accordingly, and pack it into sterilized jars. Add 1 teaspoon of salt to each jar, and leave 1 inch of headspace. Don't add liquid, because the meat produces its own.
If you're worried about a strong flavor, soak the deer meat in brine for at least an hour before canning.