If I grind wild meat, it usually just goes into bulk breakfast sausge. I get the pre mixed spices at the local butcher. Or you could get an equal amount of ground beef or pork and make a meatloaf from it. I pretty much treat all the wild meat just like beef.

My backstrap recipe is...slice about 2" thick. Marinate in raspberry balsamic vinegar (plain balsamic will do), an equal amount of olive oil, tsp of basil leaves and a tsp of coarse black pepper. Marinate several hours, cook on the grill/barbie just a few minutes each side. You want this RARE.