I had axis bacon burger for supper. I always add 10% bacon to ground venison. Pretty dang good.
My new favorite way to cook venison of any kind is sous vide. I like to leave the tenderloins whole and cut backstraps into 2 or 3 large pieces - sized for 1 good meal for 2-4 people, cooked in 1 piece. Ham steaks are great too.
Season your cut of meat with your favorite dry seasoning, and then vacuum seal it. Let it marinate several hours in the fridge if you planned ahead and have time.
2-4 hours before meal time, submerge the sealed bag of meat in the sous vide cooker (big pot of water with a heat controller in it). I like to set the heat to about 128 degrees. That puts it on the rare side of medium rare. No matter how long you cook it, it won't get any more done than that. The longer you cook it, the more the muscle fibers break down though, so it gets more tender. If you go really long it can get mushy. 1 hour is plenty, but I like about 4 hours so it's really tender. You can put some in the cooker when you leave for work in the morning, and then have it ready to finish and eat for lunch. Or put it on at lunch to finish and eat for supper.
When you're ready to eat, take the meat out of the sous vide cooker and remove it from the bag. Save the juices. Get a cast iron skillet or your outdoor grill really hot. Sear the meat just long enough to put some grill marks on it and get a bit of a crisp sear on the outside - usually just a minute or so on each side.
Remove from the hot sear. Put a little butter on top of the meat and let it rest for 5 minutes. Slice and eat. It will melt in your mouth.