I did 7 quart jars last year, and I really think going forward this will be my primary storage method.
Pros:
Super simple. Cut deer meat into stew chunks. Trim fat and sinew, but no need to be anal. It all pressure cooks down into broth. Add to jars, throw in salt (I used 1tsp per quart) and a whole peeled garlic clove or 2. Cook. Cool. Put on shelf. Pop it open when you're hungry. Easiest way of processing and consuming an ungulate I've found.
Tasty. It's a simple taste, but a good one. And I haven't served it to anybody who turned their nose up at it. It's very "normal" food.
Versatile. I get a cup to a cup and a half of wonderful broth drained off of each quart jar and use it in everything I can. Tastes like good beef stock. You can add the chunks to soup, make a Philly cheese steak, make tacos, add it to stir fry...whatever.
Shelf stable. Store deer meat at the camp, in your car, under your bed, in your sock drawer, in the laundry room. No more being limited to freezer space.
This year, I'll probably switch from quart jars to wide mouth pints. For me and the wife that's a more manageable portion for a quick meal. Wide mouth jars are also easier to wash and fill with chunks. I'll also play with canning ground venison with taco seasoning, since we eat a lot of tacos as quick and easy meals at home.