I am sorry, but oven canning is extremly dangerous. You will put yourself at a serious risk for botulism. The only safe method for canning meats is in a steam pressure canner.
One man,who lives here locally, just recently was near death by eating improperly canned venison stew.

CANNING MEATS
Bear, beef, lamb, pork, veal, venison

PROCEDURE: Choose quality chilled meat. Remove excess
fat. Soak strong-flavored wild meats for 1 hour in brine
water containing 1 tablespoon of salt per quart. Rinse.
Remove large bones.

Hot pack -- Precook meat until rare by roasting, stewing,
or browning in a small amount of fat. Add 1 teaspoon of
salt per quart to the jar, if desired.

Fill jars with pieces and add boiling broth, meat
drippings, water, or tomato juice (especially with wild
game), leaving 1-inch headspace.

Raw pack -- Add 1 teaspoon of salt per quart to the jar,
if desired. Fill jars with raw meat pieces, leaving 1-
inch headspace. Do not add liquid.

Adjust lids and process.

Recommended process time for STRIPS, CUBES, OR CHUNKS OF
MEAT in a dial-gauge pressure canner.

pints, 75 minutes at ll lb. pressure, quarts 90 minutes.
In a weighted gauge canner, use 10lb. pressure unless you live at elevations higher than 1,000 ft. then use 15 lb. pressure.