Sounds like you are canning chipped or ground deer meat?
For me, I can the backstraps. I try not to cube them, since my family members seems to like them better whole. But my favorite recipe is probably deer meat soup.
I guess the problem is - you are telling and not asking for advice, how to can the meat.
If all you are doing is putting deer meat in a jar, I can't help you, since I do not desire to eat plain meat.
My recipes requires the use of pork or beef, added to the jar, along with beef broth, before the jar is put in the boiling water. Celery and Carrots is what gives meat that good taste. Pea's gives it extra taste - as long as you use fresh or frozen pea's. Red Potato's gives it that soup / stew taste - most people are looking for. Green Peppers makes it taste sweet without having to use salt or sugar. Zucchini gives it an extra vegetable taste without costing a lot of money.
Onions breaks down the meat fiber, makes it taste tender.
I guess my recipes involves most everything I grow in my garden!