Straight ground meat is fine for pasta sauce, tacos etc.
If I want to make meat loaf, burgers etc. Then I add just a little pork breakfast sausage to make it stick together and make it juicy. Perhaps that's what the other guy does too.
bingo!
That’s where our 70/30 mix with pork butts comes in. In my experience straight venison ground doesn’t stick together in patties, grilled or skillet. Pure venison is even good in meatloaf but there’s the egg & breadcrumbs to hold it all together.
One more add-in we’ve used is bacon. Do 30% bacon to the grind and it’s awfully good. But bacon has apparently been hit by inflation and ends&pieces boxes don’t show up around here.
