The Swinery in W. Seattle sources local farmers for their organic pork. Hazelnut-finished pork shoulder + belly is oft available this time of year. Ground with your venison trim meat does make for a mighty fine burger. Besides adding sourdough bread crumbs (to hold the fat), Maldon sea salt, fresh ground pepper, carmelized onions and dash of San J platinum label tamari to the raw meat, try a bit of cinnamon too. About 1/4 tsp./patty. Get back to me....