Well handled canned venison is hard to tell from beef. Handling the meat is everything on having gamey tasting vs not on venison. Going from body temp to cold meat and keeping it there is critical.
My experience has been that silverskin is not the big deal that a lot of folks make it when stewing or canning venison. While you don't want silverskin in your steaks or other quickly cooked cuts, the longer cooking processes tend to break it down. Last year, I made bone broth from a lot of scraps that normally would be tossed, along with the bones. After separating the end result, there was 4# of good pulled-pork like meat that I made a point to eat a few different ways. Not like eating a good medium rare backstrap steak, but plenty usable for other dishes. Next deer taken, I might just play with canning this normally thrown away meat?
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