I go simple. Cut up the venison into stew-sized chunks, add 1/4 of an onion and a dash of salt. Process.
I do this raw, and then processing makes the juices into a gravy.
Then, when I want to serve, I just put it into a pan and add some sour cream for stroganoff. I served it over noodles for my kids, and it was their favorite food growing up.
Sometimes I use the jars for chili or "pulled pork", as the meat falls apart easily when reheating.