Beef fat cooks in a deer burger the same it does for a beef burger, for me. I shoot for med-rare to medium with burgers. Seems I'm the odd man out. I prefer elk burgers to deer but nothing wrong with venison burgers. I'll take any home cooked burger to a fast food restaurant.
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Exactly. Fat begins to melt and make grease between 130-140 degrees. 130-135 temp in meat is considered medium rare. So you can have your medium burger with grease with either beef or pork fat. If you really want fat to liquefy, that's called rendering and it will need held at that temperature for hours.
