There a few reasons why we believe in adding pork and beef to ground venison.

#1) Most people (including Ruth and I) find that straight ground venison does not provide an enjoyable eating experience. It's very dry and can have a extremely strong flavor.

#2) Ground venison by nature is exceptionally lean even if the rib meat, plate, brisket, flank, is included. Because of this, straight ground venison has a tendency to fall apart when cooked.

#3) Straight ground venison is very dry, and because many people have the impression that venison needs to be overcooked the burger tends to eat more like jerky than a hamburger.

We have found that adding pork and beef solves these problems. With the formula that we have offered in our FAQ's, the problem is solved. The burger tastes good, it holds together, and is not dry. The best testament to this are the customers that come back year after year to get "our mix" of venison burger.

Dave & Ruth

PS. We believe in this so strongly that we will not stamp our name on packages of straight ground venison as we don't want people to think that is the way we advocate grinding venison.