We have Judy's grandma's pressure canner, all though we rarely use it. It's a beast and takes a lot of heat to get er working. Canning venison takes a little longer because you need to fill the quart jars carefully an get as much air out of the jar as you can. I know a lady that adds liquid beef bouillon in the jars, we just do garlic & salt. It's going to take a good part of the day to can a deer by time you cut it up, process it an let them cool back down an put them away. I've used that on chuck roast and love it now I'll have to try it on deer.