Heat a large skillet (cast iron is recommended) over medium-high heat. If not using added fat with the venison, add 1-2 tablespoons of olive or avocado oil to the pan.

Add the ground venison (and fat mixture) to the hot skillet. Break up the meat with a spoon and cook, stirring occasionally, until thoroughly browned and no pink remains, about 8-10 minutes.

If a significant amount of fat has rendered and you prefer a leaner dish, carefully drain any excess fat from the skillet.

Add the diced onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic, chili powder, cumin, salt, and black pepper. Cook for another minute until the spices are fragrant.

Deglaze the pan by pouring in the apple cider vinegar or citrus juice, scraping up any browned bits from the bottom of the skillet. Add the beef or vegetable broth (or water) and bring the mixture to a gentle simmer.

Reduce the heat to low, cover the skillet, and let the mixture simmer for 10-15 minutes to allow the flavors to meld. For a richer sauce, you can simmer longer, uncovered, to reduce the liquid.

Taste and adjust seasonings as needed. Serve the seasoned ground venison hot as a versatile base for tacos, chili, pasta sauces, on a bun, or as a standalone protein.