The examples of using venison for tamales or Indian food are perfect; we use ground deer for Mexican food all the time. It seems to work best with any recipe that calls for spicing the meat - it takes away the "gameyness" in the taste. The other problem is that it's incredibly lean and has a tendency to get dry very easily, but you can easily take care of that by combining it some kind of fat, like butter, oil or regular hamburger, and it will still be leaner and healthier than most ground beef you buy off the shelf from your grocery store.
Personally, I could REALLY go for some loins cut up into steaks, soaked overnight in a marinade of beer, red wine vinaigrette and worcestershire, then grilled medium rare. DO NOT go past medium rare, since they'll get overly dry, as mentioned. Do 'em right, and it's freakin' unbelievable.