My thoughts are that if you killed it, and the deer didn't have any outward signs of disease; it's likely just fine.
However, I'm not a big venison steak fan. Backstraps are "ok" in my book; but I like my meat rare; and this isn't recommended for deer coming out of areas with a known CWD region.
I LOVE to blend venison with pork for sausage. Since this is always cooked at temperatures exceeding 180* F, there's 0.00% chance of illness.
So, briefly said: grind that - still cold (not quite frozen) venison - with your choice of fatty protein; and you're good to go.