Venison with no beef/pork added

[Arcade Hunter]

I do not add anything unless I am making sausage.  Most of the ground venison goes into my pasta sauce or tacos and the like.  I will make burgers now and then with an egg and I am going to but ground bacon in the next batch of burgers also.

[The_Real_TCIII]

I just ate a two year old package of breakfast sausage that we added pork fat to and it was fine. Vacuum sealed with a food saver cheapie.

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[virgil]

Without some added fat, it'll be dry and ground patties probably won't hold together; sausage will be like sawdust in a casing.

[Moho81]

I am in the dont add anything camp. If making burgers or meat loaf I add in egg as a binder. For sausage its a must. One year I made sausage with a 1:3 ratio of pork to venison and it was still dry you really need a 50/50 split for sausage. 

[BowmanMike]

1 hour ago, The_Real_TCIII said:

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Haha,it was fine and didn't influence my bowel movements at all.

[Core]

Costanza sausage adds about 50% pork into ground, makes amazing sausages.

The only vehicle I've found that anybody in my family can eat 100% venison ground is in chili. The chili I make has I believe no gamey taste whatsoever. We're all so used to cow if any of us taste gaminess it's almost impossible to eat it. All the various cuts, etc. we have no problem with, but it's always a crock pot recipe.