Ground Venison

I don't know about venicon, but if you get some backstrap, I usually cut into fairly small pieces (pretty thin .25", by about 3" by 3" maybe smaller or larger, no science), then I pound the with a mallet until very thin, then put in eggs and milk, batter w/ italian bread crumbs, and fry. Once out the pan, sprinkle parmesian cheese. Melt in your mouth.