1. Sterilize the canning jars and lids.
2. Pack the venison cubes into the jars, leaving 1-inch headspace.
3. Add salt and pepper to each jar.
4. Pour boiling water over the meat, maintaining the 1-inch headspace.
5. Remove air bubbles and adjust headspace if necessary.
6. Wipe the rims of the jars with a clean, damp cloth and place the lids on.
7. Process the jars in a pressure canner at 10 pounds pressure for 90 minutes.
8. Allow the canner to cool naturally, then remove the jars and let them cool completely.
9. Check the seals before storing the jars in a cool, dark place.