processing a red stag

I am in the process of deboning a red stag cow. What would you guys recommend a ratio of stag to beef brisket for ground? I usually do a deer / beef brisket ground at a ratio of 70 /30 grind. I will also cut some roasts and package them, then later cut them into steaks or cubes for stew.
Never tasted red stag before, any help is appreciated. Thanks

I'd go 50/50. Maybe use chuck if you wanted less beef.

Red stag cow is very good.

I treat it like axis or Nilgai... Steak out the major ham muscles and back straps/loins. Grind trimmings.

I’m not a big fan of grinding in fat unless you think you’ll have it eaten within a couple of months. Fat goes bad faster in the freezer than lean meat. I would suggest grinding/packaging it alone and then add fatty ground meat as you go. Or at least do a portion with fat to consume first and keep the rest as just red stag until you use up the mixed. Sounds like a pain to do it this way, but your end product will be better.

Red Stag cow is good meat. Me personally, I would do 100% stag for plain ground meat. Then do 75/25 stag/bacon ends & pieces for bacon burgers.

I don't grind much. Mostly the trimmings. I'll debone everything into roasts and if I run out of trimmings and need some ground I'll grind one of the front leg roasts. When I do grind I typically use pork belly because it I think brisket over powers the venison to much. Mixed as -

Ground for sauces (pasta sauces or chili) - 0%-15% belly added
Ground for burger - 25%-30% belly added
Ground for sausages - 40%-50% belly added