I just substitute ground venison for ground beef in almost any recipe. Sometimes I mix in a small amount of high fat content beef, pork or bacon (sometimes even breakfast sausage) if I'm worried about dryness. I'll have to give olive oil a try next time. Meatloaf and Shepard's Pie are family favorites, but just plain ole burgers are great. I prefer fine diced venison instead of ground for chili and coarsely diced for stew. Just lightly brown first.
