Ground venison to ground pork shoulder ratio for burger

[Big Tuna]

To speed up the experimenting time, what is a preferred ratio of ground venison to ground pork shoulder for meals like Burger, Cevapcici plus Meatballs and such.
A ratio that will allow for appreciation of venison, add flavor/juice to meat, while not have excessive BBQ flame ups.
Am looking to start with 2 parts venison to 1 parts pork.
I would likely go for a more even ratio if was doing sausage.
Will be packing into 1-pound bags to freeze for when needed.

[Bushmoose]

I think it is a personal preference, but I use about a 70/30 ratio.

[Fisherman]

They are both about the same which I have used.

[Fenelon]

I think most sausage recipes call for about 30 to 35% pork FAT. I've found the best way to do ground venison for BBQ hamburgers, meatloaf, meatballs is to just mix pure pork fat with the ground venison. I don't add any pork meat. I prefer it as you then only get the taste of the venison. I buy my pork fat at the butchers. I find 30% fat too much for my liking. I use 23 to 25% and slow cook my burgers to about medium.

[Fenelon]

Here's the ratios I used last year for making mild Italian sausage and they turned out great:

25lbs of ground venison
7.5 lbs of ground pork fat (pure fat sheets from the butcher)
7.5 lbs of ground pork shoulder
2.9 lbs of spice
15.7 cups of warm water (8.2 lbs of water)
Total cost for this batch was $124.58 (pork fat, spice, pork shoulder, casings). Butcher paper and plastic bags and tape extra.

[FishHog]

I've done venison burgers lots of time with 0 added fat and they are great but you need to keep them med rare. Or rough chop some bacon and mix it in to taste, but I'm guessing around 10% bacon and you don't have to be so concerned about slightly overcooking.

[Hardman]

100% venison only in my ground venison, just don't overcook your burgers. Ground pork keeps for 3 months in freezer and starts to turn. Still safe to eat but 3 month old pork tastes like the barn to me. 100% venison makes the best lasagna not greasy mess. Same with sausages, don't over cook. I add 20% pork trimming for bear sausages only for cooking temps and not dry out (trichinosis). Though |I have done 100% bear sausages and used a meat thermometer to take them off and they were not dry, but i rather just cook until they are obviously done. Venison sausages this is not a concern