Ground Venison

[vermont backstrap]

By the way, ALL of the above suggestions, rather than burgs, try them as meatballs. I never use to eat spagetti and meatballs because I hated the store bought meat balls, but now veni meatballs with spagetti is a staple at my house, and they freeze up awesome for deer camp !!!!!!!!!!!! Gotta love the off season feasts!!!

[Powell1120]

We ask our local butcher to save us beef fat trimmings. Works great for patties and such, we don't add it to all we grind but a strong majority. In our experience the trimmings keep better than the suet, may not be true for all.

[Patriot]

I do everything except the grinding and wrapping of the venison.
 
Normally, I remove all the burger, freeze it in 5-7 pound packages, then take it to my butcher at my leisure.
 
I have him add 10% lean beaf (so every pound I get back is 90% venision and 10% lean beaf).  The beaf added is 85/15.  Make sense?
 
It works for us.
 
We turn the entire deer into burger.  With a family of 5, it's just the easiest way for my wife to utilize it.