i don't see the purpose of mixing a 50/50 or even a 60/40 because if you like to eat deer meat then you like the taste of it-so why hide it so it tastes like pork or beef,so why do you bother to eat it. yes sometimes you'll get a deer thats alot gamier so i can see doing a 70/30 or even a 60/40 or for someone that has never tried it. i usually do a 80/20(plus getting as much deer fat out) at most-but you have to watch it closely when you cook it because it will cook and dry out faster.(i like med. rare to rare) but hey everyone will have their own opinion and taste. so i guess just experiment a little until you find what you like