Thanks Brad, I appreciate the concern, but my skin's pretty thick.
Jimbob has normally brought good perspective in the threads we've been in.
As for that, I don't own a grinder, and with work, wife, and kids, I don't have the time to experiment to get a mix "right". Easier to pay and let someone who knows what they are doing get it right the first time. Call me less of a man/hunter/whatever... I know what works in my life right now. That's also why I am not reloading. I've got the interest, and the money, but time is always that critical quantity, and my employer is relentless in demanding more of it. For the precious time I do get with my kids, I'd rather take them fishing, hunting, or shooting than gather around a table with a grinder, bowl, and spoon.
And Husqvarna, the reasons mentioned is the reason why most of us add some kind of fat to the ground meat. Venison is a lot of things: lean, free range, organic and non-GMO (in some cases/places), yummy, but one of the things it is NOT, is very good by itself for ground meat used in burgers, chili, etc. Because its so lean, it just doesn't have the fat to render to help it cook, burning, sticking, and in general, not working out well.