Originally Posted by
thriftygranny
Good Morning Natalka!! The majority of our meat is wild game. Unless you know the history of the animal it is hard to say what you have there!! The age and how it was field dressed is important for the flavor, as well as what the deer was feeding on, we butcher our own because a lot of butcher shops mix game when processing, if they have several deer they will mix it and you don't know who's meat you are getting. Ground venison is the most forgiving for cooking, I would take a tablespoon and scramble fry it to see if there is any fat added or it is dry, especially if you want to make burgers, your shipwreck casserole would be a great choice to use it with, I find meatballs like Angela suggested are great as well, I use a panade when I make them to keep them moist. If you do want to add ground pork I would do about 20-30% pork to venison. I hope you enjoy it!!