Hunting in a five deer county where the ranch manages numbers pretty hard, we make a good bit of ground venison. Anywhere from 80/20 to 70/30 mix of straight venison and some beef fat. I know a lot guys may call that sacreligious but it’s what makes the whole family happy, my chief cook especially.

Of course chicken fried backstrap is always king.
I’ve done a few roasts but I gotta be careful with those, they can be dry.