I guess I'm one of the odd ones out here. I get my venison ground with 25% pork added and like it just as well as store bought burger from beef for soups, taco meat, and enchiladas etc. It works for me for making burgers as well. I would give the nod slightly to beef. Now I've never had a venison roast turn out worth a eating. Tried a few and will stick with burger or sausage products for what's not tenderloins or back chops. Same goes for any round or sirloin steaks from deer, not a fan. It's way too lean for my liking. To each his own though.

I also cut my deer up as soon as possible. I've seen the deer aging theory and unless it's in a cooler no thanks. Having flies land and lay their eggs on it, have green or black goo between the hide and the meat, and freeze and thaw every day along with other half rotten unappealing stories no thanks. And then some wonder why many people think wild game tastes crappy, it's not hard to figure out.

We've never mixed anything with our grind. Use as is for everything except meatloaf. My wife likes beef burger for that. I usually get it hung in the cooler within an hour or so. We also use a sponge to wipe out the body cavity. We never hose it out, that pushes water, blood and everything else into the meat. Keep it clean, cool it quickly and it tastes better. And keep your projectiles out of the guts.

At least 7-8 days at 38 degrees is about right for me. Have went 12 days with no problems. mikec

At least one or two weeks in a walk in cooler.