We eat venison almost all the time- and much of it is ground. I make a couple of really good "stand bys" that we all enjoy.
One is a "taco bake". I brown the venison with some onion in a little oil, like I'm making tacos, adding taco seasoning (mostly cumin and ground chilis). I keep it a little bit soupy, so that it's quite runny. I add salsa as needed to get that consistency (about one jar). As that cooks, I make up some cornbread. Pour the prepared cornbread into the buttered/oiled casserole dish, and then pour the seasoned taco meat over top of that. Sprinkle shredded cheese over that, and back at about 375 for about 30 minutes or until hot and bubbly and a knife comes out clean from the cornbread.
Another favorite- venison meatloaf! It's very lean, so I mix it with ground lamb if I have some. (I buy a whole lamb every year) Otherwise, you can mix it with ground beef or pork.
For the meatloaf, make 1 cup fresh bread crumbs, and pour milk over to absorb. Add a generous splash of worcheshire sauce, minced onions, garlic, and two eggs. (For about 2 pounds total of meat- for your small family size, you might want to cut this in half!). Mix well, but gently as to not overwork the meat. Form into a loaf and preheat oven to 375. While oven is preheating, make the special sauce- 1.5 ketchup, 1/2 cup brown sugar, 1 T spicy brown mustard, a generous splash of worchestershire sauce, and then taste. If more acidity needed, add a splash of cider vinegar. (This is like a sweet and sour BBQ sauce- I like it more sour, some like it more sweet- you can add more brown sugar if you're in the second camp!) Stir well, and pour over the prepared meatloaf. Cover with foil. Bake about one hour and 15 minutes, until cooked through, basting through the time.
I also make sweet & sour venison meatballs. The sweet & sour sauce is pretty standard. The meatballs are made with breadcrumbs, onion soup mix (or fresh onions minced), and some fresh ground black pepper. The meatballs are made tiny, cocktail sized, and broiled until browned. Then, added to a saucepot with your favorite sweet and sour sauce. This is wonderful over rice!
Of course, I made chili on Monday (oatmeal stout was my secret ingredient), and we have a quick stew at least once a week.
I probably have lots more, if you want to hear it!