I love venison any way you serve it. Once, when I was about 18 years of age (and yes, I know, it was a time when tyrannosaurus Rex first came into the world), I went to a friend's house to see if he wanted to do anything. He still lived at home (we were both just getting ready to move away from our parent's homes, me heading for the Navy, and him, to Ferris State Universtiy) and we hug out a lot in the fixed up basement, which had a pool table, dart board, a speed bag, and a drum set. Well, it was my birthday, which I didn't know he knew about. We went to the basement where a mutual friend, and his older brother were both waiting. The friend played bass guitar, his brother played drums, and my friend tried to sing. They did their best rendition of "The Beatles'" song - "You Say It's Your Birthday". I was surprised, and felt awesome that they did this for me. After the song was played, the mutual friend and older brother went away and did whatever they were going to do that day. My friend had another surprise for me. He broke out some meat cubes from the fridge, and placed a fondue pot over it's flame, and heated the oil. We then speared the meat and cooked it in the hot oil, and had a great meal. The meat was venison that had been marinating in a bit liquid that contained, if I recall correctly (remember, it was back when their were dinosaurs roaming about) a bit of red wine, water, salt, garlic, and oregano, all of which complimented the light gaminess of the venison.
If I were to make the same dish now, I would omit the wine, include some sage, and soy sauce, and have a bowl of tzatziki on the side.
Where I'm going with this is that venison, if the right cut is used with a good marinade, makes a wonderful fondue course. So there you have it, another way to use venison.
Seeeeeeya; Chief Longwind of the North