+1

I too do all of my own processing. I grind 100% pure venison for everything except my venison bacon burger, and that's 75/25 venison to bacon ends & pieces. If I'm gonna brown the meat for tacos or whatever in a skillet I add olive oil. Venison is healthy, I try to keep it that way as much as possible. A lot of folks ask me how much fat I add to my summer sausage, it's delicious. They look at me funny when I tell them ZERO. You don't need it. The only exception to this (for me) is if I'm making venison pan sausage or venison smoked sausage, then I add bacon also but.....I only make 100% pork pan sausage and smoked sausage now because I like it mo better. General purpose venison grind is 100%.

I don't add anything to my ground venison. However, when you cook it add a little olive oil and some beef cubes and it will taste a lot like beef.

my family is all sensitive to "gamey" flavor. i have found that adding 15-20% beef fat totally kills any gamey taste and the family loves it.

Excellent thread. I'm learning more about processing so these kind of threads are perfect for me at least

[quote=hook_n_line]We feed so much corn the deer are fat and we just grind it in without adding beef fat to the burger.

That doesn't sound good at all. Deer fat tastes like chit to me.

Deer fat is no good. It’s tacky. I ground it in with the meat one time. I don’t do that anymore. I use beef or pork fat or nothing.

I've found the best grind for me is mix in 1/3 brisket. It costs a little more but it's worth it.

I also add about 20 per cent Boston butt to my coarse ground chop meat