What parts do y'all grind into burger/sausage/etc? I processed my own deer from last year (my first season) and my ground venison left plenty to be desired. Now, I understand that I didn't mix it with beef or pork or the fat from either AND I didn't cut away all of the deer fat, which would contribute, but my ground venison was really "grissiley" in some bites.

So, now I know to mix with beef fat (I'd rather not use pork unless I'm actually making sausage) and to get rid of all the deer fat, but how on earth can you cut away all of the other white stuff...the membrane, sinew...whatever it is...without it taking FOREVER.

Am I making a mistake to try to use front shoulder as ground venison (i.e. should they only be roasted, etc)? What about the flanks...do you use the stomach muscle and the outer back/shoulder muscles as ground venison? Okay, and even when I separate the muscle groups from the rear quarter, I notice layers of white tissue within the same muscle group (i.e. the rump roast). Does that need to be removed too?

Thanks. Sorry for so many questions. I'm planning to take many deer this season, but the problem is that the wife isn't crazy about venison. I want to make it as pleasant as possible on her...plus I just want to learn the tastiest way to process.