As Ted said you want a pressure cooker or pressure canner...
Many of the pressure canners today have gauges not the jiggle weights... you have to have the gauges checked cause they're often off and too little pressure can cause botulism in your stuff!
I would want the jiggler weight type... they don't need calibrated or checked.
I have old friends who do the hot water bath... they've done it for YEARS and survive, but I won't eat it! That can be DEADLY!!!
Takes higher temps to kill the botulism--higher then you get with boiling water bath... and once that bacterium dies, it produces and enzyme even more deadly (according to the canning books) that takes EVEN HIGHER temperatures to break down and make safe!
Best thing is to get a good pressure caner and some reading material and go from there!
I never canned venison, but do make something from my German culture called Mince meat...I use a venison neck roast...I try not to eat too much when it comes out of the roaster slow cooked... then start adding all the ingredients and make a pie with it... we make a meal out of that, too!
Good way to entice these boys Tedd!