I am getting back into meat hunting. no horns, no trophies. I just want the organic, wild meat to eat. (cooking is my other hobby)

this past year, I finally targeted a doe. bucks were out, but waited for fat doe. took the neck shot to preserve the goods, best I can. my first DOE!!

I kept hearing Steven Rinella say the best way he enjoys venison is in a burger. I never have done it, strangely enough. stews, stir-fries, even Sunday-gravy! never a burger. I did it a few weeks ago, and my wife and I were blown away. I used Deer-Hind meat, so I did add a single strip of bacon to the grind. semi-froze all the meat chunks and blitzed it in my food processor. best small batch grinder ever.

so delicious. I have my last piece of hind meat thawing.

good bun, lettuce, tomato, American "cheese"...mayo. boom!

I called my brother and told him I am coming back for another doe.

I grind all my venison into burger except for the back straps. Makes for some good eating!

I've primarily only harvested smaller sized corn-fed antlerless deer here for years now for eating with a bonus antlerless tag. I'm also trophy buck hunting, but I won't eat it. That one gets donated due to the leathery, tough, gamier meat they have.

The trimmings on the deer taken each season goes for burger which has a 1/3 ground pork blend. I consume the burger, but not plain like in a patty shown above. Too gamey and dry for me. I utilize it in things like tacos, lasagna, or nachos. The flavor is just too strong if I try to eat it plain.

Just now seeing this post but wanted to comment since I process all my own meat.

Much like NewRiver, I grind all of my deer meat. I make it all into sausage/chorizo and hamburger. Like Gim said, you have to put some fat into the mix because of how lean it is. I feel like it helps with flavor and it helps it stick together better. The first time I made burger without adding any fat, it wouldn't stick together and would crumble apart while I was grilling it.

For my chorizo and hot sausage, I go for a mix around 70/30 to 60/40. So if I have 20 pounds of deer meat, I'll add in 6-7 pounds of pork shoulder or bacon (or a combination of the two).

For my hamburgers, I usually mix it with that cheap 75/25 beef burger. Adding in some bacon only adds additional flavor.