When i process venison I always use pork fat. Usually 10% in my hamburger, 30% for meat sticks and summer sausage. Always turns out well. I have a local butcher order a 25# box and I split it into 1# packs and freeze. I mix it in when I grind.
I use Willies as my go to. I would describe it as a classic meat stick with a little heat that come in the end. Not real spicy but just enough. I’ve used it with venison, goose, pork and beef all have been good and enjoyed be everyone that has tried them