switching out beef for venison in canned beef stew

I see a beef stew with vegetables in the BBB. Can I switch the beef for venison in this without making any other changes? Should I make changes due to flavors?
I have never canned meat before since this is my first summer with a pressure canner. I also don't like venison even through my husband does and would really like a way to use up venison in single servings for him. I like the idea of the stew for him to take to work for lunch.

I use venison in most recipes calling for beef. I don't make any changes in either the recipes or canning it. As long as the deer was not an old buck, no one will know the difference. If it's an old buck, thereby strong gamey tasting, I use it in chili or other strongly flavoured dishes.

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Something I do with beef, that would easily transfer to venison is to take a quart jar (or you could do pints if he's not a big eater) and fill the bottom 1/4 of the jar with meat then fill the rest of the jar with potatoes, onions, and carrots, & add a little salt. No other liquid is needed. Process 90 min at 10lbs pressure.

In my opinion when venison is canned it removes that gamey flavor.

My kids generally don't like deer - except when we can it. We can everyone - bucks and does, and we haven't opened a jar we won't eat. It really takes out the gamey flavor. We can it for sloppy joes, casseroles, etc.

You don't put liquid in it? what is the result...does moisture come out of the meat and veggies? I have never heard of something being canned "dry"

Thank you all for your responses. it all sounds promising for me (the non venison eater) and maybe I will like it too.
My hubby doesn't mind the wild taste because he has been eating it all his life. he actually perfers venison on the grill with no marinade etc to beef and he is the first meat and potatoes man that i have ever met that truly doesn't enjoy a good rib-eye or porterhouse.

No, no added liquid, the meat will release some liquid and so will the veggies. When I do it in quart jar I fill the bottom 1/4 with meat and I would say about 1/2 of the meat is sitting in liquid. But everything is always moist and tender, even the potatoes and carrots.

When I can meat by itself I raw pack it and never add additional liquid, and I also precook burger and drain it well and can that dry, and you would be surprised how much liquid still comes out of the meat.

I treat venison like beef in every kind of cooking/canning. I add a beef bullion to each jar instead of salt, doing the same with chicken and chicken bullion. I also mark the jar lid with a V or B, so I know.