I LOVE venison burger, not all venison burger, but mine for sure.
Often I grind the whole buck with the exception of the backstraps.
Many people have bad experiences with ground venison due to poor handling by the processer, often venison fat, sinew, glands and hair are ground together to produce a completely inedible product, often a badly rutted out buck can yield poor results as well.
If you delete those items completely, and grind only clean red meat, your end result will be truly remarkable.
I add about 30% fatty beef burger or pork shoulder to mine during the first grind, mix it together completely then grind it again, to create a truly delicious, versatile product that my family simply relishes all year long.
