MD Piney,

For Venison burgers I buy the cheapest fatty burger I can find. Mix it approx 4-5 Venison to 1 part burger. I'm only looking for enough fat content to hold the venison together while cooking. The mixture is a matter of personal taste. I play around with mixtures and seasoning and mark my freezer packages accordingly. For sausage I do the same with the cheapest crap sausage I can find. I then season with a custom premix of spices. The key to the whole process is to package the meat with a "dry vac" machine. Freezer burned stale tasting Venison is history with these machines.

This past week I cooked up Venison burgers,meat loaf,chili. All mixed,pre-seasoned and dry vac'd last oct-nov-dec-jan. As fresh as the day I packed it.

Good Luck