We process our own & add 25% good quality ground chuck to our ground venison .

The patties we make form & hold together well & are great on the grill. What we don't put into patties is packaged in bulk for spaghetti sauce, meat loaf & etc. This keeps very well in the freezer

A long time a go we used very fatty pork sausage which is OK but does not keep as well & overall we prefer the ground chuck.