Here is a recipe I like to use for some of the less desirable cuts of venison, like shoulders, hind quarter shanks, and necks. Use a saw to chunk the meat up, and boil it until done. Allow the meat to sit until cool, debone, and run it through a meat grinder.
Take a portion of the ground cooked meat, and mix mayo, boiled eggs, celery, onion, pickles. Just whatever you would normally put in tuna salad or chicken salad. I like apples and walnuts in mine. You can freeze the cooked ground meat in ziploc bags for later use. Good stuff!!