the Ball canning book is exceptional. note too that many of the better pressure canners come with cookbooks which including canning recipes. I have an All American pressure cooker which I am thrilled with and have used for both pressure canning and water bath. last year I put up: concord & peach jams, three kinds of pickles, gallons of tomato sauce, sliced fruits, apple/green tomato chutneys, sweet corn relish, and lots of succotash.
just a note about canning deer meat: if you are canning it, you may want to also pickle it. it will soften some of the gameyness that becomes pronouced over time as well as tenderize it. (this is what the local Amish ladies do) otherwise if you are able, vaccum pack and freeze what you can.