Ground Venison to Fat Ratio

I go 100% deer for that type of stuff. You don’t have to worry about it drying out in a spaghetti or chilli

What wood said.

And for burgers I just mix half and half with cheap ground beef.

Just for an alternative I always go 90 venison 10 beef fat. I find it makes it less dry when cooked for just about anything.

I go with 90% deer 10% ribeye fat. Great flavor, I don’t add oil to the pot when I brown it and don’t have to drain grease once it’s browned.

I do 80% deer 20% beef fat. Can maybe cut down on the fat a bit but the it comes out great for everything you listed.

Sounds awesome but is it only good for burgers or other things too?

Getting it done 80/20 with ribeye fat this year. Will see

I like doing a course grind for chili (100% venison) and then when I make the chili smoke some brisket and mix it in.

I've never had a problem with 100% venison being dry in tacos, spaghetti, or meatloaf. If I'm making burgers I buy a pack of 73/27 beef and mix it in when I cook it.

When you say 40% brisket, that’s brisket grinded with fat cap on or off?