re: Processing deer yourself

I rarely mix fat with ground venison for non sausage anymore. If you do you want your fat partially frozen when ground for sure.

If I’m making like venison tacos or spaghetti I simply cook it in a good dallop of bacon fat. Same with pan fried burgers and most other ground. I prefer my venison extremely lean and healthy. If I want fatty beef tasting burgers I much prefer beef. But most of my ground goes into jerky or sausage. I don’t keep that much as my wife doesn’t really like it.