schreib everything lamurscrappy said is correct! I have yet to try a seasoning that I like when using pork or beef, that I don’t like on venison. The most important thing when using any wild game like deer or elk that is low in fat content is to add enough pork fat. Venison by itself has very little intramuscular fat or fat caps so adding pork fat fixes this. Now, you could also use fat from beef or other sources but pork fat is unique in that it has a really nice creaminess to it, so that is why we recommend that.
When adding pork fat the best time to do it is during the grinding process, this will help everything get mixed in really well. If you add it during the mixing process you run the risk of the protein coating the fat but not really mixing with the meat.