Grinding venison

[CHEVYFREAK1822003]

This year we decided to butcher our own deer. I decided i would save the odd scrapps, freeze them and pick up a grinder to grind it later on. Well fast forward and we finally picked up a grinder last night. Now from what i understand the ground venison by itself is to lean to cook with and you have to mix it with something of high fat content to keep it moist. I will be making mainly chilli, maybe tacos and maybe a few venison burgers with it. I have heard of people mixing venison with anything from, high fat ground beef, ground chuck, ground pork, bacon, suet, and beef fat trimings. My question and the reason i posted this topic was to figure out what you guys believe is the best to mix with, What you guys mix with and what your past experiences our with mixing diferent meats with venison. 

[Woody]

1/3 ground beef + 1/3 ground pork + 1/3 ground venison= MMMmmm good for nearly any combination of chili, burgers, meatloaf or what ever you like.  

It's more work, but worth it.  

[boogityn]

     I agree with the 1/3 b 1/3 p 1/3 v if your prepairing burgers for a group of people, this will cover up some of the gamieness,I like the flavor of venison but some don't. If your going to use it for chille  and other ground burger recipies, mix just 1/3- of ether beef or pork, they both work well. Feel free to throw a little hot pepper flakes in with that chille burger. I've got a good oven cooked summer sausage recp. easy to do.

-3 lbs. ground venison ( I use 1part beef, 2parts ven.)
-1 tsp. liquid smoke
-1/8 tsp. ground pepper
-1/2 tsp. onion powder
-3 Tbsp. morton tender Quick
-2tsp. mustard seed
-1/4 tsp garlic powder
-1 cup of cold water
Feel free to add hot pepper flakes here if you'd like.

-Make three cylinder shapes
-Wrap each roll in aluminum foil,shiny side in.
-Place in fridge for 24 hrs.
-remove from fridge and let stand on counter for 2 hrs.
-Preheat oven to 325.
-poke holes in foil
-place on a broiler pan or a double walled cookie sheet
-Bake 11/2 hrs
- let cool then enjoy

Must be kept in fridge. 

[kenhuntin]

One trick I have found that most people like better is to trim as much if not all the silverskin and fat off the venison as possible but do not trim the fat from the beef or pork. Also the meat from the calves of Deer is really not very desireable.