# Cooks advice needed: ground venison?

**URL:** <https://boards.straightdope.com/t/cooks-advice-needed-ground-venison/238023>\
**Category:** Cafe Society\
**Created:** [April 3, 2004, 4:22am UTC](https://boards.straightdope.com/t/cooks-advice-needed-ground-venison/238023 "2004-04-03T04:22:32Z")\
**Posts on this page:** 1\
**Page:** 2

<div class="post-metadata">

**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\
**Post date:** [April 15, 2004, 5:57am UTC](https://boards.straightdope.com/t/cooks-advice-needed-ground-venison/238023/21 "2004-04-15T05:57:28Z")

</div>

Shoot, I see you don’t eat pork… I figure the turkey sausage might substitute. I don’t know if it has the proper fat content though, the idea is to get some fat and flavor into the lean venison.  
You might want to try a third each of venison, fatty hamburger, turkey sausage when making the meatballs/stuffing. The sausage should remain for the flavor.

[Previous page](https://boards.straightdope.com/t/cooks-advice-needed-ground-venison/238023.md?page=1)