No issues at all with ground venison on the grill. After a bad run from a processor we quit adding fat, and grind our own as lean as we can keep it.
Me too, as far as keeping it lean. One of the reasons I like game meat is that it's healthier, so I don't like to add fat back in. Makes for a dry burger, no doubt, but steelhead's recipe for an egg and olive oil is something I'll be trying.
Personally, I like to use ground venison in chili and spaghetti sauce, it's tailor-made for that.
