Anybody use a panade mixture in ground venison to keep it moist? If so, what starch do you prefer and do you season it?

What is it?

We mix with pork. Some dishes straight venison works for but for the most part I like cutting it with some fat.

No, but I don’t use it with ground beef either. I prefer to cook medium rare to medium and never had any dryness issues. I either do 10% beef tallow or 15% pork fat.

Never used a panade with ground venison, only bacon.

A panade is more used for things like meatballs and meatloaf. Can be made with anything like bread/breadcrumbs and milk or other binders like oats. When making most sausages, the essential step would be mixing when you bind the proteins to the fat which retains moisture once cooked.

Only in a meatloaf recipe and a meatball recipe that were my mother's recipes. But until now I had no idea it was called that.