I grew up eating venison in the form of mulies and elk. I can't even remember the last time I bought any beef in the store. When I grind my venison I don't add anything to it. I've always liked the taste of venison and frankly if I wanted to consume beef fat I'd buy beef. The only exception to my policy above is if I'm making sausage. For that you need a little extra fat so I add chunks of pork while I'm running it through the grinder, but I use it sparingly, maybe a pound and a half of pork to 12 pounds of venison.