After experimenting for over 10 years with various formulas and recommendations, I settled on a formula that I have now been using for over 25 years.  I have customers that rant and rave over this mix and others that have fed it to company that wouldn't belive they were eating venison.

    Keep in mind that the pork of today has been bred to be extremely leaner that what we had twenty years ago.    I quote from the National Pork Council:  

"Nutrition: Pork Is Vital to a Healthy Diet

Pork producers have listened to consumers' preferences and concerns. Since the 1980s, the fat content of pork has been dramatically reduced. For example, the most popular selection of pork, the tenderloin is now 42% lower in fat. This was achieved through: improved breeding and feeding practices and better trimming of fat, both at the processors and in the stores."

    Now for the formula:

        Add 25% of the venison weight in lean pork  (Butts or boneless Sirloins), and 12.5% in Ground Chuck. Grind the three meats together twice through an 1/8" plate.

    Note: Do not over trim the venison. Silver skin and the the litlle bit of fat in venison will not hurt.

Venison Trim for grinding

 Dave