How we do it.
I trim all silver and connecting tissue and cube the meat.. Add 2 or 3 green onions, 3 or 4 garlic cloves and some canning salt. No fluid in the jars. All cuts of the deer work well except backstrap, those are too special. We use pint wide mouths for just the two of us and you can always open two. Follow Colorado 1135's method
If you never ate canned deer you are in for a real treat and I'm betting you will want to take more deer once you do. Stroganoff is our favorite.
As said above, some jars look unappetizing, but trust us, it's fantastic.
Lots of things you can add and the bacon idea sounds good, but simple is a good way so you can make just about anything without need to specialize.
Great thread.
