If you're using pork, you're making sausage.

Ha, ha, you got it!

I mentioned above that I add 10% beef fat. However, that is not to make it taste better. I've shot scores of blacktail and never had one that tasted bad. I'd be somewhat disappointed if I had to add something to make it edible.

Right it's so it grinds easier and makes patties hold together .
I used to just grind it by it's self , but it was tough to make patties .
There's little difference in the taste .
I tried mixing beef burger with venison burger for friends that refused to eat venison .
Wasn't a waste of time IMHO .

We always add the cheap hamburger to add to our venison about 20% to 80% venison.

I would love to see a video on making low carb meat loaf.

If you add anything to it, it's no longer deer burger. If you add nothing to it it is dog food. Dress that meat with no sinew nor silver skin and cook it like tenderloin.

Add a bottle of sweer walter wine for the best tasting burger

I add pork trim not pork fat to mine 25%. I've wound up turning a guy that mixed 50% ground beef to his to going with the 25% pork and he likes it better. I remember in the old days my dad would have the locker add beef fat (suet) to the burger. To me the pork is far better. I can eat burgers and not have them burn because they're too lean. I don't like plain venison burger for that reason it lacks flavor and cooks too fast.

To each his own though. What I may like someone else wont and vice versa.

LOL I gave a friend a venison steak many years ago .
He came in to work one day complaining that his dog wouldn't even eat it .
LMAO I was eating lunch , and had venison steak in it .
Gave him a piece , he ate it and said that's good !
He said he marinated it in a bunch of stuff .
I told him salt pepper and butter , is all I ever use to cook venison . .

ditto

so you guys never had beef sausage, !!!!!

I use a little beef fat for most, some I will grind without in case I want to make up some breakfast sausage later.
Cranked out a batch yesterday, good eating...

We add 30% fatty Pork to our Deer grind

I've added the beef talo years ago just to keep the burger together making patties. I don't grind just burger any more or very little if do. I cut freeze everything so can be ground. Then grind for whatever sausage or thing decide to make.
My older brother grinds almost everything. Sometimes literally just bones out grind whole deer. He packs it in 1lb or larger tubes and freezes. Then adds what ever when they use it. His family shoots pile deer uses every bit.

My son and I talk about venison recipes and adding different things all time. The thing is. Other than flat out distroying what you make. It may not be what you planned or taste like you wanted. But someone else might love it.
It's really not that hard just needs to be what you like.

Mac

I prefer to add 20% fat beef trim but will add 5% beef fat or suet. We like it as you can make pattirz if needed and may even need to add a little oil to the ban when browning for tacos or sloppy joes. This is for elk as we only get deer tags about every 3 years and have been lucky enough to get an elk tag about every other. Grind less then we used too as anything that can be made into stew type meat get packaged then made into street taco style meat.

Some I add 10% beef fat, some is 100% venison. I like it ran through the course plate twice. The fine plate just seems too fine for the second run through.

Add nothing. When making burger patties you need to kneed the meat before making patties. That keeps keeps the pattie from falling apart. I eat venison because it doesn't contain the pharmacuticales and hormones that are pumped into factory farm beef and pork.

Ditto

I add 20% pork fat to my ground venison. I turn all my ground venison into apple-sausage patties. I make between forty and eighty pounds worth of 1/4 lb. patties every year. They all get vacuum-sealed six to a pack. There's never many, if any, left by the time the next deer season rolls around.

Plain deer burger is dry and, IMO, not very appetizing.

I just ground some elk burger , mixed in some store burger , about 25 %


A butcher once told me anything with pork fat mixed in will start to go rancid after a year or so in the freezer , beef fat will last longer