re: Best way to process venison into burger?

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everyone I talk to who says you NEED to add fat or brisket have never ground and eaten pure venison

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I don’t know about “NEED” but I damn sure prefer some fat in my meat.

I’m closer to a 90/10 mix than a 70/30, but if I add zero fat to the grind I’m gonna have to add fat to the pan when I cooking, whether it’s olive oil or butter or animal fat, fat is being used in cooking.