Venison here... 100% not cut with pork... over any other meat in my house... we are at about 90% venison on every meat dish or steaks done at home.. took about 4 deer to hold us down this year..

No. Apples to apples....Beef, pork, elk all beat venison without question. Regardless of prep.

All venison but the backstrap is ground then some used for sausage.

Spaghetti or other sauced dishes, chili and such
we like venison just as well or more than beef.
I'd never choose it over a beef steak though.

Let's be honest, I'll take granny's fried chicken, cooked in a cast iron skillet, with crumbs and gravy, over quail all day long. But I like my deer meat taste exactly like it is. If I want a beef steak, I'll buy a Prime, Certified Angus Beef, 30 day aged steak. Less than 2% of all beef meet that criteria. But, if I want a great venison chicken fry or quail--I cook them. Also with those are fried perch compared to fried red snapper, cottontail to whatever, frog legs to chicken--it's wild game; get over it. And venison smoked sausage is much better than store bought, fat added, preservative, laced, sausage any day.

Who makes venison sausage without adding fat and preservatives?

Not me.

we only got 3 and are running low

We make all kinds of stuff with deer. Sausage, steaks, cubed meat for carne guisada/pot roast, ground meat for whatever, buck sticks, jerky, have cured and smoked venison pastrami etc. before, chorizo and probably some stuff I'm leaving out.

We shot 11 deer this year and about the same number of feral hogs, its working its way to gone. When dad was the only one hunting and shot 2-3 deer a year we would kill it in a few months time.

I have it made just like that

You have it made just like what?

What kind of sausage? I can imagine straight venison fresh sausage is the driest meat on the planet. The "have it made" part leads me to wonder if you really know whats in it. I don't know a commercial processor that would make sausage without preservatives. I can assure you straight venison sausage with no fat and no preservatives is not something I want to eat or feed my family.

I grind up the venison add seasoning and stuff it in intestines... that part is pork i lied

We eat venison about 90% of the time in everything from tacos, spaghetti, burgers, chili, or grilling the backstrap or tenderloins. To me it's a great substitute for ground beef, plus it saves me from spending $5-6 a lb all year for ground beef.

Google what's all in store bought crappy fat loaded sausage-last one I looked at had 25+ ingredients of everything to rot your guts out. I'm not talking about adding some quality fat. My processer does not add all of those 25 items(if yours does; you need a new one)but if you like chicken parts or turkey parts in your sausage, I say go for it.

You don't like any salt in your sausage?

The fat part

IMO honestly there is no better meat than WT backstrap grilled rare/med rare. Just love the taste of WT.

I also love Beef steak but its a completely different taste.

agree ...

For some people, beef is a slow poison called heart disease!! I had 3 stents put in 2004 with Dr saying I would be back, one way or the other. I quit eating beef and store bought sausage. Deer, wild hog, fish and some chicken without the skin. I might aveage 3 beef steaks a year and zero store bought sausage. BTW heart Dr has been wrong in his original statement other than yearly checkup!!

We eat almost all deer meat. My dad went for a heart checkup a few years ago and the dr. said his arteries looked like he was in his 20's but he is in his mid 50's. Dad isn't an exceptionally active person, he walks a mile or so most days, but that's it.

In addition to the deer harvested, I butcher a show hog or two every year... Occasionally I'll make 100% pork breakfast sausage (with what I consider a very high amount of fat). It still cooks down with only a fraction of the fat that a store bought breakfast sausage renders. Tells me that store bought stuff must be made with only the fat and fattiest garbage cuts..

As for venison vs. beef. I love both equally for what they are... Heck, I just like to eat!

my only real preference one way or the other is in chili. 100% venison is 100% better IMO.