Preserving Floyd: Canning Venison

Michael brought home his first deer of the season, a button buck.  That's a young male deer just beginning to grow antlers.  He shot it in late afternoon so by the time he got home with it we were losing the light.  It became imperative to get it skinned, quartered and into the fridge because (a)the nighttime temperature was going to be too warm for me to feel comfortable about hanging it overnight and (b)we have no safe place to hang it where the coyotes, fox, and the neighbor's Labradors won't get at it.  Taking you through the steps of processing a deer for the freezer will have to wait until Michael (hopefully) gets the next one in the morning.

We decided to make really good stock and can the meat from this deer.  Since this was a yearling buck it's meat is already veal-like.  Canning should make it meltingly tender.