Another vote for adding beef fat in one form or another to ground venison. Long ago we used pork & then smartened up & started using beef. Pork is OK if you consume it within couple
of months months but ground venison patties w/beef are (to me) better tasting compared to pork & as others have posted will keep much longer in the freezer than patties made w/ fatty pork.
IMHO, If used only for spaghetti sauce, meatloaf, chili, tacos & etc. well trimmed & ground venison doesn't need anything else added. For burger patties on the grill or pan fried, added beef fat really helps. We use 25% good quality ground chuck as a fat adder & to extend our venison patties.
