In a bowl, combine ground venison, flour, baking powder, salt, egg, milk, and olive oil. Mix until a dough forms.

Lightly flour a surface, then roll the dough out to 1/2-inch thickness. Cut out donut shapes using a round cutter or a glass.

Heat oil in a pan over medium heat. Fry the donuts in batches, cooking each side for 3-4 minutes or until golden brown. Remove and set on paper towels to drain.

In a small bowl, whisk together Dijon mustard, honey, and powdered sugar until smooth.

Drizzle the mustard glaze over the warm donuts and serve immediately.