What % do you use!

[myshootinstinks]

About 2/3 to 1/2 deer, 1/3 to 1/2 fatty hamburger or pork sausage. Too hard to get a burger patty of 100% deer to stay together due to the lack of fat. I also prefer the flavor of the mix.

[Shaun]

100% venison

[jimmerc]

All venison, keep it lean,keeps the heart clean!

[dagwood64]

100% Venison, after trimming the fat.

[Brian P.]

100% deer and then vaccuum pack and roll pkg out flat.

Using no fat allows you to do more things IMO. If I want a burger, thaw the meat, add an egg as binder and a splash of Worchestershire sauce. They stay together pretty well.

By rolling the package of meat flat, it stores easier in the freezer, and thaws much quicker when you take it out. Use a quart size vaccuum bag for 1-1.5 lb of meat. Once sealed and rolled, it is only about 1/2" thick or so.

 BP

[Minuteman]

It doesn't need the fat in it to cook properly. We grind ours straight no fat added. Its better for you without it as well. Try some this year with no fat and see what you guys think.
  Sausage is a different story, needs a little fat to make it taste right!

[Montyc]

All venison.

[myshootinstinks]

Well maybe the deer I shoot are too lean but I've never been able to make a decent hamburger out of 100% venison. Even if you manage to get the meat to stick together,(seldom), it ends up looking more like a cube steak and is dryer than a popcorn fart.