75% venison and 25% brisket. We replace all beef with it. Both my young kids eat it, and so do family and friends (even those who say they won't eat wild game). They've caught on after a couple years, but still eat it....

We do about 40% deer and 60% brisket for hamburger meat.

For dinner sausage we use 35%Brisket, 35% Picnics, and 30% deer

I kill, hang and process all our own beef, pork and game.......... as well as cure and smoke our bacon, ham and various types of sausage. So I always hang on to nice clean fat from beef and pork. I add about 10% pork fat to ground venison. With moose and elk I do not add anything.

With sausage it depends on they type, but for breakfast sausage I add about 40% pork trim to venison. For smokies a bit less, about 25%.

When I make ground meat I use 30% beef and 70% deer. But I mix up my bacon burger seperatly and I use 30% bacon and 70% deer for that and it is very good

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100% Ground Deer = Waste of meat in my opinion. I can't stand it. My inlaws grind 4-5 deer a years from Texas and Louisiana. They'll keep the backstraps, tenderloins, and a couple roasts but grind the rest.

Everytime they come over they ask if I want doves, deer, or anything else. Always tell them no, and they always fill up my freezer with dry oversmoked deer sausage, plucked whole doves, and 100% ground deer.

Wife has made chilli, hamburgers, tacos, spaghetti, etc and the only thing edible in my opinion with 100% ground deer is the chilli.

Sure it makes great hamburgers when mixed with pork. But when I eat deer I want to know I'm eating deer. I like to cut it into stew meat and smother down. Or inject the nect with marinade and stuff with jalapeno, onion, and garlic and slow cook on the grill.

Love to make potroasts with shoulder roasts. Surround it with some baby carrots and potatos when it begins falling off the bones.

Love slow cooked deer ribs in the oven and grilled backstrap stuffed with sausage or jalepeno and cream cheese.

So many wonderful ways to eat deer, just don't understand why so many grind nearly everything up.

If I want ground meat, I will buy ground beef. If I'm going to eat deer meat, I don't want to have to cut it with enough pork, beef, so it no longer tastes like deer.

Just my opinion, not saying everyone else is wrong.

The only meat I don't grind is backstrap and tenderloin. Some of the neck.(T-bones come the neck of cows. The "t" bone is the vertebra cut in half.) So on deer it's a finer meat then the rump which on cattle is round steak. Thats the meat that sucks except for chicken fried steak. Google beef cuts. Deer is the same thing. Some meat taste like crap(round steak), other taste good(Ribeye)

So besides the backstrap, tenderloin, some of the neck....The rest is ground.

Mixes for sausage: Cubed deer meat, mixed with bacon ends and pieces.(it comes in a box). Thrown into one big pile on the dinner table. Mix the chunks to the ratio you want. 50/50, 30/70.....whatever your taste is. Season with whatever you like. Chili powder, steak seasoning....whatever taste good to you. Mix the chunks up, get seasoning all through out. Then grind. Once you have enough for a single patty. Fry it up and taste it. Adjust the mix and seasoning if it needs it.

Grind the whole mess up. Either make patties or link it.

Plain ground deer meat: Package in zip locks. either 1-2 pound each bag. Grind to bigger chunks for chili, stew, hamburger helper. The finer ground can be mixed with beef or pork. Any dish that uses beef or pork, deer can be used in it's place or mixed in. Any mexican food that uses red meat taste better with deer.


Don't forget things like liver and kidneys. Either save them or give them to your favorite mexican in trade for tamales. If you save them eat the liver that night. Fresh liver taste better then any packaged crap sold. It's just not the same thing.

If you don't want to eat just liver....grind it up with your sausage mix. Kidneys too.

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For breakfast sausage I go with 50% Venison 50% Pork Butt

For Deer Burger I use 85% Venison to 15% bacon end cuts

My Ex-Brother in law uses 75% Venison to 25% beef trimmings and it makes an excellent hamburger.

Im with Bluelund i mix mine 80/20 deer to brisket very good flavor.

100% deer... i like venison better than beef

nothing wrong with adding a bit of pork or beef tallow. Really helps keep the patties together on the grill if you are a fan of burgers. Adds some flavor, but it doesn't detract from the overall taste of the meat IMO.

If you want to try the burgers with strait deer put some egg in the meat while you make your pattys.... beer and pork will add flavor and do a little better job but just sayin if you would like to try that

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Also mix in 1lb of hickory or maple thick cut bacon.
We've quit buying beef for the most part. We ate 6 deer, 3/4 of an elk and an axis last year. Some was given away to close friends and teachers at kids school.

I love 100% ground venison for sloppy joes! I never gind up the BS or TL's.

I just ground up a whole deer(excluding back strap and tender loins).

1/2 the meat I made
Chili meat (100% deer) - easiest to make, just use large grinder plate.

Ground meat (100% deer)

The other half of the meat went into fresh sausage 60/40 deer/pork.

I took half the mixture and made sage breakfast sausage and the other half made Chaurice sausage.

I use 40% pork, because I use fairly lean pork. I dont like adding just fat. You can go 80/20 if you use fat.

I need to get back out and get another deer, almost out of smoked sausage.