Definitely in a pie, it is well suited to this. Picked up an awesome recipe I tried last month. Can forward it if you want.
Over this side of the pond we also like to cook it long and slow in a Dutch Oven.
However venisons most popular use here is to turn it all into Jerky, we do jerky slightly differently. From the basic salt and white pepper and brown vinegar marinade to more complex arrangements that include roasted corriander seeds. Never met and American visitor that did not like our style of jerky. All the offcuts and little bitties are then minced, along with brisket for the fat content and mixed with spices to make two types of sausage. Both unique to S.A. The one is cooked fresh and the other is dried much like a salami and is also excellent as a high protein snack with a beer.
I have eaten jerky made from the following animals (have not shot them all). Elephant, Buffalo, Kudu, Eland, Impala, Springbuck, Ostrich, Warthog, Giraffe, can't think of others at the moment. Elephant and Buffalo jerky is excellent by the way and ranks as my favourites, very difficult to get hold of though.