I use them to make venison sausage taste more ‘normal’ because deer fat is nasty, and totally lean sausage is dry and crumbly. Cutting lean venison by half with a pork butt results in a pretty good but still relatively low fat mix.
I bought a kit for making venison bacon that used 50% ground pork butt and venison formed into loaves and smoked. You slice the loaf thin and fry it like bacon. It was actually pretty good.