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A friend of mine makes Salisbury steak patties with gravy out of his ground venison. Man! It's good! I don't have his recipe, but there are a few online. If you want to try that, maybe you could pick one with ingredients in it that sound good to you. Finishing the cook in the gravy, in my mind, ensures that the meat won't be dry! I don't know how much fat is in your venison, but you might want to add some fat for a meatloaf if you're going to smoke it. Adding onions to whatever you're making helps with moisture as well, but not as much as the right amount of fat.