The only thing I’ve made in ours consistently is pulled venison tacos. The wife loves them. Do a small roast rubbed in McCormivks Southwest seasoning, cooked with a little beef stock and a couple whole cloves of garlic, and some a tablespoon of chipotle peppers in adobo sauce for 70 minutes. Pull the meat, add back a fair amount of stock and all the garlic. Season to taste with salt and taco seasoning.
You can do the same thing by canning your venison. Then all you have to do is open a jar and prep. 
We actually haven't used ours for a while.
I've considered this, but I like to fiddle with stuff and once it's canned, it's canned. I will probably do it some day though.
Made this meal on Sunday, but I did it a little different. I applied the rub and vac sealed it 10 days prior and let it rest in the fridge. The seasoning really permeated the meat. It turned out fantastic. I also added a little cinnamon to the rub this go around and it made a significant difference. I was pleased as punch with how it all turned out, as were the guests who had never eaten wild game before.
