I started out grinding venison burger with pork fat. It tasted like pork sausage. Imagine that!
Not being a fan of sausage burgers, I switched to using beef suet at about a 10 to 15% ratio, and the results were much tastier for burgers, tacos, meatballs, meatloaf, etc. My kids prefer venison ground with beef suet over good ground chuck, and complained if I didn't kill a deer. Beef suet is the fat that surrounds the kidneys of steers and heifers. It is a little harder to find than the regular beef fat trimmings available at any butchers shop, but well worth the effort. It can be bought from butchers who slaughter beef cattle. And since demand for it is often-times low, it is often much cheaper than less flavorful alternatives like fatty pork.
A local farm raises and sells bison meat. I'd really like to try to buy some bison suet from them to mix with venison.
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