my grand ma swears by this :
This is a as needed thing. Not in bulk because once you defrost the meat, you have to use it , and it CAN NOT be refrozen once this process is done. She said make sure I say that.
Defrost ground venison
roll up the ground venison into small meatballs.
get large mixing bowl and put 1/2 cup soy sauce, 1/2 cup fresh lemon juice, and 1/2 cup of whorschester sauce. 3-5 cups of ROOM TEMP water.(just make sure its covering the meatballs completely), place bowl in fridge and Soak for two hours.
Pull out meatballs, shaking as much of liquid off of them. Then mush them back to whatever shape you want.
proceed with cooking them however you would beef.
This recipie also works well for a venison roast.
Good luck. We've still got a few things of it hanging around ourself. My favorite thing to get is venison backstrap and make deer tips and rice with it. YUM!