I was given some ground venison awhile back by a friend. When we cooked it up, it turned out NOT to be like burger at all, but became more of a mush. Was making biscuits and gravy, and the venison sausage gravy was like wall-paper paste mushy. Was the grind too much, or is there a "medium" grind or "coarse" grind or somesuch? I've never ground up my own venison, hence my question....
I grind all my burger. By adding about 10% beef suet and using a coarse grind it comes out great. Mushy burger doesn't sound very good. Hopefully the meat wasn't frozen, thawed and then ground as burger.
I think the secret for good ground venison is using a good beef fat (beef suet) the suet is the binder. it sounds like that's what you encountered a ground venison with no binder. I've heard a lot of guys that just use eggs and italian bread crumbs as their binder which works ok for a pan fry but doesn't work well on a BBQ grill.
Democracy is two wolves and a lamb voting on what to have for lunch.
Liberty is a well-armed lamb contesting the outcome of the vote.
I use 15% pork fat and it is by far the best venison ground meat you can eat..
We use it to make hamburgers, spaghetti, lasagna, meatballs and anything you would normally use ground beef for but better tasting..