Each year I break out the pressure canner, and put up about 20-30 jars of canned meat. Venison, beef, turkey, pork, and even pronghorn. Been doing it since Y2K.
It is really simple, just time consuming. I do it around the end of the year, when the whether is nasty and I am bored. Basically, one cuts the meat into 1-2 inch cubes, make sure they are thawed completely through. You boil water and sterilize the jars by filling them with the boiling water, (and boil the lids too). Then, pour out that water, and into the hot jars, put another inch of boiling water, then add meat until you are about 2" from the top of the jar. Then, another inch of water over the meat, and handtighten the lid.
Jar goes into the canner for about 90 minutes, (I can to seven quarts at once).
When you buy your Presto canner, (about 50 bucks at the department store) you will have complete directions. Follow them to the letter. Also, contact your county extension agent, they will give you some free information about canning meat.
The meat lasts a long time, and is great to eat. Makes the toughest game tender, and your home grown beef even more tender. Give it a try, it is fun and satisfying.