The fact that some of your venison was still partially frozen indicates that you caught the problem in time. I would re-package and re-freeze the venison that was still partially frozen and you should be ok. We have done that for years on purpose when we don't need all the meat in one package at the time. We defrost it to the point where we can separate and/or cut it into the size we need and we re-freeze the rest.
    As  far as the meat that was totally defrosted I would have absolutely no problem with pre-cooking  it and freezing  for reheating later. Cook your steaks and roasts to medium rare (145F) that way they will retain moisture for re-heating and you have leeway to cook more if desired.
    The ground meat works well as pre-cooked meatloaves, Italian and/or Taco Sausage, pre-browned (for making into Sloppy Joes, chili, casseroles, etc)  and pre-cooked hamburger patties. 
    Good luck,

Dave & Ruth
D & R Processing