From the sound of it you left deboned meat in the refrigerator for ten days! If that's the case, then that's the source of the problem.
If you would use meat purchased from a supermarket, placed in the refrigerator for 10 days, and then made into burger, then I guess you would use the venison.
Personally I would have a problem with it.
I guess that quality and "freshness" is up to the individuals standards.
Dave
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