Assuming your wife knows the basics of canning......
Our group of deer hunters cans about 50 qts. each year with a very simple recipe.
Pack the jars to 1" from the top with cubed venison. (we use trimmings from other cuts and front leg/shoulder meat mostly)
Fill jars with hot water to just above the meat, using a wooden spoon handle to get any air bubbles out.
Add 1 tsp. Kosher salt and 1 beef boullion cube. (we use Knorr brand)
Cover with flats/lids.
put 1/2" water in canner...add jars...and bring pressure up to 10 lbs.
Keep @ 10 lbs. pressure for 1 1/2 hours.
Allow jars to cool slowly.
Works great in stews or a "beef-n-noodle" type dish..