I'm assuming that this ground venison has not had beef fat added? Here in Alaska we have caribou and moose, and unless you specify (or do it yourself) the processors will add beef fat to the ground meat. This makes it nearly as bad as hamburger. But without the added fat, it does tend to be too dry to cook as say burgers or meatloaf. What most folks here do is use it in things like chili and spaghetti sauce that have added liquid to make up for the dry meat. It's also good in stuffed peppers. Hope this helps.
"Promise me you'll always remember: You're braver than you believe, and stronger than you seem, and smarter than you think." Christopher Robin to Pooh