In an earlier discussion on this I posted this:

the venison chunks in beef broth can be added to stews, chili, and soups. Venison stroganoff!! And we grind up some too and add mix with hamburger for meat loaf. We tried venison spaghetti sauce one year but didn't care for it. But wife makes diced venison hash (like corned beef hash) for breakfast often with it. Dice the chunks, dice up a couple of canned potatoes, toss in some diced frozen onions and diced peppers, S&P and cook covered on low heat in a cast iron skillet for about 20 mins. Serve with a couple of poached eggs and toast.

That discussion also includes a recipe for Apple Cider Venison Stew and some instructions for chili and soups. NCHFP gives instructions for canning venison mincemeat as well as soups and stews.

Personally we prefer to can all of ours plain. That way it can be used for all sorts of things - substituted for other meats in most any recipe.

You might also eant to consider adding some juniper berries to it. Ken discussed that in some other venison threads in the past - ground and used in about the same amount as you would pepper - to defeat the gamey taste.

Hope this helps.

Dave

Here is a link that might be useful: previous vension discussion

Thanks Dave, you have been a huge help for me this year

was planning on doing 2 loads of chunks ... that will give me 64 pints, didnt think about using beef broth, that would probably better than using the venison broth due to the gaminess of venison fat.
I will have to see where to get dried berries, I have access to fresh ones....hmm
also plan on doing a load of chicken... being in the veggie processing industry has been a huge help... able to get huge quantities of produce a day of two before they harvest and alot of my growers also have broiler houses. I can get birds the day before loadout for dirt cheap and still pay them twice what they would have gotten
probably going to do some goose and duck also...... when the economy tanks here soon, we will be set ..lol

Dave has already covered the principal considerations, but to refer to one of your original questions - yes, venison can be substituted for beef in any authorized canning recipe. Katiec's Beef Burgundy would be an example.

I have an old Oregon State recipe for venison mincemeat that's pretty good but I think Dave's idea of canning venison plain and then using it in whatever way you wish is a better one. Canning mincemeat is a pain because the fat can interfere with a good seal.

Carol

Most wild juniper berries are not culinary quality. Been there, tried that.

Yes it works well for any beef recipe after canning and is very tender. I used the recipe for beef/barley soup on the box of medium quaker barley and canned pints of that. substituted venison for beef heated mix to hot, put in jars and canned at 15 lb for 50 min. Nice for later. also made another batch with ven.chunks,tomato sauce,various vegies, salt, pepper and canned same way. very good! was looking for different recipe and found your post... hope it helps in time... also canned diced venison works good with cream of mushroom as in a hamberger gravy style and just over mashed potatoes vegies on the side. to can venison: quarts fill with meat chunks 1 t salt and 1/4 t pepper ea jar. 50min at 15lb. pints same time 1/2 seasoning. now to go for my own searching... :-)

Just a clarificatio for anyone reading this. 15psi would be for altitude (1,000 feet and above) with a weighted-gauge canner. The processing time for quarts is 90 minutes.

Carol

Just another clarification for others - this one on the barley. Like rice and all other grains, pastas, and all thickeners, barley is not recommended by the current guidelines when canning. Grains, pastas, and thickeners retard the heat during processing and can result in under-processed foods.

Dave

Barley also changes the ph and is not safe to add when canning.
There are canning recipes and methods and cooking recipes. Never can a cooking recipe. That is not what they are intended for.

Thanks Dave and Linda... I dont plan on using anything thats notin the blue book or on the NCHFP website... just gonna do pints and quarts of chunks in beef broth.

I wonder if I should do wild goose and duck in beef or chicken broth...