I've always trimmed, ground, and frozen it pure. As others have said, I use it plain in tacos, chili, spaghetti, etc, anything in a simmering sauce. But for burgers, meatloaf, shepherd pie, stuffed peppers, and anything else generally made with ground beef, I mix it 50/50 with the 73/27 ground beef. I mix it well and add salt, pepper, and Lawry' seasoned salt. The abundance of fat in the cheaper ground beef makes up for the dryness of the venison.
My kids are all grown and my wife passed away last fall so I don't have to disguise the venison any more but, I still find myself using the same techniques. Old habits truly are hard to break.