no i have never gotten that added

Your butcher shop is doing you a favor. You can do it yourself but do it before frozen. Venison is lean, a little fat is what Americans like, but being lean is what makes wild game better for humans health. Something the PETA people won't discuss.

I don't have the processor put any fat in my deer. It tastes great and you can still make anything with it.

Not anymore. I don't like the extra fat in my chili. Probably best for burgers, but can add that later.

I do my own and I go roughly 75-25 with the pork. I have never used beef so I may try it next year.

1 part pork 4 parts sausage

I tried it last year and had the butcher add pork fat to half and ground beef to the other half. I think that it actually takes flavor away. I won't have it added again. Never had any problems making or cooking anything when fat or ground beef wasn't added, so from now on it will be just deer meat. But everyones tastes are different so dont let me discourage you, you should try it for yourself.

I don't add anything to mine, I like the fact that it is lean. When I make burgers out of it I add an egg and that helps keep it together a little but you still have to be careful on the grill.

I like 1lb pork sausage to 3lbs venison.
An inexpensive way is to use same mix but use cheap hamburger, the amount of fat it has blends well with the lean venison.

Depends on what I am using the ground venison for. My wife sometimes uses it to make spaghetti in which case no. I once ran out of pork to had when wanting sausage and used rabbit instead. This made the best sausage I have ever had