Also you need to remove all the blue membrain, deer fat, sinew before grinding they impart gamey flavors. If you don't process your own meat you can be sure he ground every thing in. Yech[:'(]
im sorry but isnt game burgers suposed to taste at least a little gamey?
TH, big difference in game flavor and rank game, tough, chewy, etc. Big guys advice is just "what you put in you get out". I am pretty sure he(big guy01)enjoys the venison flavor judging from his other posts but likes quality on his game meat. I happen to agree with this mentality and we(my family)prefer venison to domestic. My grind pile while not as neat and clean as my steak or roast cuts, is still trimmed up to remove the talc, silver skin, veins, etc.
When making burgers for the grillI cut my venison grind with lean beef grind -1/3. I then mix in garlic powder, onion powder, worchester(can sub in BBQ sauce if you prefer), season salt, pepper, raw egg and some flour for a binding agent. If pan frying I skip the 1/3 lean ground beef and cook med - rare. Fry up some onion/garlic/mushroomsto make gravy with flour and water(add is some beef boulin or oxo for brown colour and flavor)in the fry pan and pour overtop- hamburger steak.