When I was still hunting I never mixed the ground venison with any other meat. The place I hunted was farm country and the deer were eating a lot of what cows were eating. I have a daughter-in-law who when first served venison roast thought it was beef. I have also had venison from a deer that was killed outside of farm country and that tasted really wild. I did not care for that.
When we preserve venison, we strive to remove anything that is white in color. That is what gives venison a bad taste. Mixing sausage or some beef with venison, like is making burger is necessary because venison is not marbled with fat like beef and pork is and you don't want the venison fat in there for sure else you will not like the burger.
Correct, freezing any meat with tallow still on it was called never to be done. It literally was said it ruins the meat. Deer aren’t fatty animals like corn eaters, we don’t breed deer for that sort of market. So it’s all lean meat. Same goes for rabbit. Again I’m no hunter, I’ve just picked up a lot of cooking desires lately and found that game is becoming a bit of a curious thing for my cooking. Perhaps I need to expand soon. Anyways when all is said and done, meat wise, get it frozen enough to make sausage or burger meat and mixing other fat is fine. One recipe said to make meatballs, and then to cover them in the lace or caul fat and bake them sounded extremely good. The recipe made points that since the caul fat was not related to tallow but more of an organ of its own, it was an acceptable fat to use from the same animal. I suspect something super simple could be done and fairly well liked.
You mention rabbits and we used to raise some just for the meat. We made sausage and yes, mixed pork with it and for sure it was some of the best tasting sausage one could eat. I've thought about raising a few more rabbits again just so we could have the sausage again!
