Venison burnt ends...sorry, that's probably not happening. Brisket burnt ends come from the fatty point, and the emphasis is on fatty. What makes burnt ends so good is that they have so much fat to render that after a ton of time it renders making them so rich and changes the texture (pork belly too).
You just won't have that with venison. If you have a grinder, call your local grocery and ask them for beef fat trimmings (they just throw it away so you can get it for free, if not, find a different grocery) and make some killer deer burger. I've been going 70-30 or above lately, just awesome. If not you are going to want to marinate and make kebabs or turn into some kind of braise. I'd go kebabs on the rare side, quicker and really once you make a stew, chili, or braise you wouldn't be able to taste the venison flavor, which is a shame.